Ombre Frozen Yogurt Pops
Keep cool with the kids this summer by making and enjoying these beautiful and refreshing gluten-free frozen yogurt pops together. You can use any soft fruit, but those with a deep color give the best visual effect. Try kiwi, strawberry or mango for other flavor ideas.
makes 6 pops
- 1 cup blackberries
- 14 ounces plain Greek yogurt
- 1 cup raspberries
- 6 ice pop molds
Crush the blackberries with a fork into a smooth puree.
Divide the puree into three bowls. Add about 2 tablespoons of puree to the first bowl and about 4 tablespoons to the second bowl. The third bowl (the one you mashed the fruit in) will contain the remaining puree.
Divide the yogurt in half. Set half aside for the raspberry pops.
Add small amounts of yogurt to the first and second bowls, mixing more into the first bowl than the second. Put the remaining plain yogurt in a fourth bowl.
You should have four bowls in total, ranging in fruit and color strength from “all fruit” through to “all yogurt.”
Add the pure fruit puree to the bottom of the ice pop molds evenly. Tap the mold to level out the mixture. Add a layer of the mixture with more fruit than yogurt, distributing evenly to the molds. Then use the final yogurt and fruit mix before finishing with a final yogurt-only layer.
Add the popsicle sticks and place in the freezer for 8 hours.
Repeat with the raspberries.
Photos by Holly Vine.