Celebrate the colorful sweetness of summer with these adorably delicious fruit and yogurt popsicles. Make magic with just four ingredient, a blender, and enough chill time for cold, creamy perfection.
Recipe yields 12 servings
In a blender, puree watermelon and sugar in batches until smooth and strain into a medium bowl. Cover and freeze until the watermelon puree is slushy, but not solid, about 2 to 3 hours. Remove from freezer and stir well. Add blueberries and stir.
Divide the pureed watermelon among twelve 5-oz disposable cups, leaving about a 1/2 inch from the rim. Place the cups in freezer for 2 hours, or until puree is solid.
Spoon approximately 4 tablespoons of the yogurt into each watermelon cup, and smooth the top. Cover each cup with plastic wrap. Cut a small slit in the center of each piece of plastic wrap and insert a popsicle stick into each pop so that it almost reaches the bottom of the cup. Freeze overnight, or until solid. The pops can be frozen for up to 2 days.
When ready to serve, peel the cup off the pop. Serve immediately.