Labor Day Fun on a Stick: Red, White & Blue Popsicles

This Labor Day skip the store-bought treats and show your nanny magic with a snack that screams “USA!” and smiles all around. 

Nannies, this one’s for you: red, white, and blue popsicles made with strawberries, blueberries, and creamy Greek yogurt.

Parents will love that it’s packed with antioxidants, protein, and probiotics. Plus, it’s a fun, hands-on kitchen activity to keep little hands busy while teaching basic cooking skills and color recognition.

These popsicles are like edible fireworks: colorful, cool, and guaranteed to be a hit at any patriotic backyard picnic or post-nap snack time.

You Will Need:

Popsicle Molds
Blender
1 cup Vanilla Greek yogurt (full-fat for creamier texture)
1 cup Strawberries, hulled and chopped
1 cup Blueberries  
Optional additions: lemon juice for enhanced flavor, honey or maple syrup for sweetness, or other red/blue fruits like raspberries or blackberries. 

What to Do:

1. Rinse and pat dry the strawberries and blueberries. Hull the strawberries.

2. Mix the strawberries in a blender with a splash of water, if needed, to create a smooth puree.

3. Pour a small amount of the red mixture into the popsicle molds (about 1/3 full).

4. Freeze for approximately 30 minutes to an hour, or until the layer is somewhat set.

5. While the red layer is freezing, stir together the Greek yogurt and honey or maple syrup to taste.

6. Remove the molds from the freezer and carefully spoon the white mixture over the red layer, filling the molds about 2/3 of the way.

7. Freeze for another 30 minutes to an hour.

8. Blend the blueberries with a splash of water, if needed, to create a smooth puree. Optional: add honey or maple syrup for sweetness. 

9. Remove the molds from the freezer and pour the blueberry mixture over the white layer, filling the molds to the top.

10. Insert the popsicle sticks into the molds.

11. Freeze for at least 4-6 hours or overnight, until completely solid.

12. To release the popsicles easily, briefly run the molds under warm water. 

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References:

Recipe from texanerin web site.
Photo by Stephanie Felzenberg