red, white & blue popsicles

©fourwoodthinking

This Independence Day may be lack sparkling fire and boom of gunpowder, but not the holiday flair in the kitchen nor quality time with our bitty family. Last year we spent a lovely evening with friends at the waterfront, right on the Hudson River, watching the majestic and quite extravagant NYC firework display. We saw so many families, especially couples with babies. One actually slept through the entire show! We thought that could be us, but one year later reality has settled. The show will be noisy and late and, despite the fact that Jonathan and I don’t enforce a bedtime, our son does. He lets us know each night that he wants dinner between 7-8pm, followed immediately by a full night of rest. Why interrupt such a great thing? Instead, we hit the local farmer’s market for milk (for homemade yogurt) and fresh fruit to make popsicles.

It’s been too hot to bake, so we’re beating the heat with frozen treats, inspired by the strawberry popsicles from my girlfriend’s house. Just like her dad, I chose to mash the strawberries so that there would be chucks of fruit in each bite, rather than just juice. The blueberries should be blended very well so that the skins bring out that gorgeous blue tone. Um…I think I need another right now.

Happy Independence Day!

©fourwoodthinking

Independence Day Popsicles
Makes about 8 small popsicles

2 cups fresh strawberries, hulled
1 1/2 cup fresh blueberries
1/2 cup yogurt

{for a deep dark blue, only select the smallest blueberries. the insides are more of a yellowish color, so for the popsicles it’s best to have more skin.}

Mash strawberries in a large bowl until the largest chunks are pea-size. Evenly distribute strawberry mash in popsicle containers. Freeze for 15-20 minutes uncovered.

In a blender, blend blueberries until smooth. Take out the semi-frozen strawberries and layer 1 Tablespoon yogurt in each popsicle. Top them off with the blended blueberries. Insert the popsicle tops. Freeze overnight, then enjoy!

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