Wednesday, April 6, 2011


Striped Ice Pops
Don't these look refreshing? Leave it to Martha Stewart to come up with these fantastic looking Popsicles. Check out the recipe below - and if you're making the pops for adults only, you can add Chambord, a raspberry-flavored liqueur.


  • For the Vanilla-Yogurt Mix

    • 1 cup 2 percent Greek yogurt
    • 2 tablespoons sugar
    • 1/2 vanilla bean, split and scraped, pod reserved for another use, or 1/4 teaspoon pure vanilla extract
  • For the Raspberry Puree

    • 12 ounces raspberries (3 cups)
    • 2 tablespoons sugar
    • 1 tablespoon Chambord (optional)
  • For the Ice Pops

    • 1 cup pink lemonade
    • 1 cup apricot nectar
    • 1 cup grape juice


  1. Make the vanilla-yogurt mix: Stir together all ingredients.
  2. Make the raspberry puree: Puree raspberries and sugar in a food processor. Strain through a fine sieve; discard solids. Stir in Chambord.
  3. Make the ice pops: Pour a few tablespoons vanilla-yogurt mix, raspberry puree, or juice into each of ten 3-ounce ice-pop molds (; freeze for 1 hour. Repeat once, alternating to create stripes. Cover molds, and insert sticks; freeze for 1 hour.
  4. Remove tops of molds, and repeat pouring and freezing (for 1 hour between each layer) to create stripes until molds are full. Freeze until very firm, at least 3 hours or overnight. Remove ice pops from molds to serve.

1 comment:

  1. Too cute! Those look delicious! A perfect sweet treat as the weather starts to warm up!


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