These healthy red, white and blue popsicles are the perfect thing to feed the kids for breakfast on the 4th of July.
Puree the blueberries in a blender and set aside. Stir 1 tbsp of the yoghurt into the blueberries and spoon equal amount into the bottom of your molds. I used 2 tbsp for each.
Place the blueberry puree into the refrigerator to keep cold.
Freeze until solid.
Spoon some yoghurt into the molds. My molds took about 1 1/2 tbsp.
Puree your strawberries with 1 tbsp yoghurt and spoon into the molds. Again mine took about 1 1/2 tbsp. Place molds in the freezer and the strawberry puree in the refrigerator to keep cool.
Once frozen remove the mold from the freezer and spoon in another 1 1/2 tbsp of yoghurt.
Continue the spooning/freezing process until your layers have reached the level that your popsicle stick will touch. Here is the somewhat tricky part. Freeze the first layer that the popsicle sticks will reach about 2/3 of the time as the other layers. Now jam the sticks into that layer so they stand up. Carefully put in the next layer of strawberry and place in the fridge. It might get a little messier at this point. I tried to have a prettier side and a messier side. Keep on layering and freezing until you have reached the top of the mold. You can see that I ended up with about four layers of white and three of red. Un-mold when ready to eat.