KCC Red, White and Blue Freeze Pops

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KCC Red, White and Blue Freeze Pops

by Jodie Fitz

4 PICS paper coated 5 oz. cups

4 Wooden craft sticks

10-12 fresh strawberries, medium to large, washed

1 cup fresh blueberries, rinsed
4 tablespoons PICS honey

1 teaspoon PICS vanilla extract
10 oz. PICS Greek vanilla yogurt

Cut the greens off the strawberries, and place into a mini chopper or food processor, along with 2 tablespoons of honey and ½ teaspoon vanilla extract. Puree. Evenly distribute the strawberry mixture into four paper coated cups. Place the cups in the freezer for 1 hour.

Remove the cups from the freezer and evenly cover the strawberry puree with 10 oz. Greek vanilla yogurt. Add a wooden stick to the center of each cup. Return to the freezer for an additional hour.

Combine the blueberries, 2 tablespoons honey and ½ teaspoon of vanilla extract in a mini chopper or food processor and puree. 

Evenly add the blueberry puree to each cup. Return cups to the freezer for several hours or overnight before serving.

Note:  This recipe makes 4 freeze pops.

Cups and Craft Sticks:  You can locate the 5 oz. coated paper cups in the paper aisle, and the craft sticks in the school supply aisle at your local Price Chopper/Market 32.

Cooking with Kids: Every recipe is filled with life skills that encourage children’s confidence in the kitchen. Here are a few to focus on when making this recipe:

  1. Following directions
  2. Mini chopper/food processor use and safety
  3. Cutting and knife safety
  4. Pureeing 
  5. Layering
  6. Freezing
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