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Recipe by Christina Vlahoulis, Chef/co-owner Food Queens Catering| Food stylistphotographer | Menu Developer
Who doesn’t like bright, bold creamy, fruity flavors on a stick to accompany long summer days, sunny skies, and warm breezes. Homemade popsicles are so much fun, the variations are endless and a real crowd pleaser.
For The Popsicles:
In a food processor puree strawberries with 1 tablespoon sugar and transfer to a small bowl. Clean food processor and then add blueberries with another 1 tablespoon sugar and puree, transfer to a small bowl. Finally in another bowl whisk together yoghurt with last tablespoon sugar. Alternate pouring the strawberry, blueberry and yoghurt purees into the popsicle molds until all mixtures have been used, about 3-5 layers. With a thin knife or popsicle stick swirl mixtures together up-down left and right. Freeze for at least 4 hours. Once frozen, remove from molds and serve. IF popsicles stick to the molds hold them under warm running water for a few seconds to loosen.