July 4th Popsicles

Popsicles made with Chobani Greek Yogurt

Red, white, and blue popsicles made with Chobani — does it get any more patriotic? Follow this quick, no-oven recipe to beat the heat & show a ‘lil USA pride along the way. Happy 4th!

Ingredients:

For the Chobani layer:

1 cup Plain 4% Chobani Greek Yogurt

2 tbsp honey

¼ tsp fresh lemon juice

For the raspberry layer:

1 cup fresh raspberries

1 cup Plain 4% Chobani Greek Yogurt

1 tbsp honey

½ tsp fresh lemon juice

For the blueberry layer:

1 cup fresh blueberries

2 cup Plain 4% Chobani Greek Yogurt

2 tbsp honey

¼ tsp fresh lemon juice

Preparation:

To make the Chobani layer, combine all ingredients in blender (can also use immersion blender) and puree until smooth. Transfer mixture to a bowl and set aside.

To make the raspberry layer, combine all ingredients in same blender and puree until smooth. Occasionally scrape down the sides with a rubber spatula to fully incorporate fruit and yogurt. Transfer mixture to a bowl and set aside.

To make the blueberry layer, combine all ingredients in same blender and puree until smooth. Transfer mixture to a bowl and set aside.

Assemble popsicles. Arrange several 2 to 4 oz. paper or plastic cups on a cookie sheet. Spoon raspberry mixture into bottom of cups, filling 1/3 of the cup; transfer to freezer and chill until firm. Remove cups from freezer and spoon yogurt mixture in, filling 2/3 of cups. Transfer to freezer and chill until firm.

When yogurt layer is firm, fill cups to top with blueberry mixture. Freeze until semi-firm, insert wooden popsicle stick into center of each cup. Freeze until solid, about 45 minutes more.

To serve, briefly run outside of cups under hot water and remove popsicles from molds.