Firecracker Ice Pops

I've been making a lot of ice cream this summer (and something tells me that will continue year-round) and I also had a lot of fun going fruit picking this summer.  I ended up with a ton of fruit to freeze and decided that a healthier ice cream was in order.  I actually saw Martha Stewart making these bars on the Today Show and decided right away that I'd be making them-I loved how cute they were and they seemed perfect for using some of that frozen fruit in my freezer!

As expected, we really liked these fruit and yogurt bars. I used strawberries and blueberries for these bars but really any fruit would be great in these (I'm thinking a blackberry peach version would be great as well). These are easy to make and I loved the fresh flavors of the fruit-that's what summer's all about to me! The middle layer is a slightly sweetened yogurt that's a perfect complement to the fruit layers.

I think these would be perfect to make for Labor Day-the colors almost look like a flag! And for those of you who only like to eat ice cream in the warmer months, there are usually a few more weeks after Labor Day of weather that feels like summer...although like I said, I like to enjoy ice cream all year long!

Firecracker Ice Pops

1/2 pound strawberries, hulled and quartered (1 1/2 cups)
1/4 cup sugar
1/2 pound blueberries (1 1/2 cups)
1 1/4 cups plain yogurt (I used Greek yogurt)

In a food processor or blender, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. Wipe down processor and then puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours.

Source: Martha Stewart