Makes 8 to 10 ice pops


  • 1 cup (4 ounces) blueberries
  • ½ cup granulated sugar, divided
  • 1 cup (4 ounces) raspberries
  • 2¼ cups nonfat plain Greek yogurt
  • ¾ cup coconut milk, well stirred


    Active time: 30 minutes
    Total time: 6 hours 30 minutes (including freezing time)

    In a food processor fitted with a metal blade, puree blueberries and 1 Tbsp. sugar until smooth. Firmly press through a fine mesh sieve. Discard solids and set syrup aside. Rinse food processor and repeat with raspberries and 1 Tbsp. sugar.

    In a large bowl, whisk yogurt, coconut milk and remaining 6 Tbsp. sugar until sugar is dissolved, about 1 minute.

    Using 8 to 10 ice pop molds, pour yogurt mixture and reserved blueberry and raspberry syrups in dollops and dribbles down the sides, beginning and ending with the yogurt mixture. Insert a chopstick or a table knife into each mold and gently move it up and town two or three times to create a tie-dye effect. Secure tops on ice pop molds, insert sticks and freeze until solid, 6 to 8 hours.

    To serve, gently loosen ice pops by running warm water over the outside of the molds.

    Next Story