Red, White, and Blue Pops Recipe

Red, White, and Blue Pops

With a strawberry-banana top, a blueberry-grape bottom, and a vanilla yogurt middle, these patriotic frozen treats are fun to make and even more fun to eat.

Total Time6 Hours 10 Minutes
Yield
20 servings
DifficultyIntermediate

Dietary Interests

Vegetarian, Gluten-Free, Low Sodium

Manage Preferences

Submitted by

Vitamix

Ingredients

2 cups 280 g frozen strawberries
1 cup 240 ml water
1 medium 120 g banana, peeled
4 cups 960 ml plain dairy free yogurt, or low fat vanilla yogurt
2 cups 300 g green grapes
2 cups 280 g frozen blueberries

1 cup 150 g frozen strawberries
½ cup 120 ml water
½ medium banana, peeled
2 cups 480 ml plain dairy free yogurt, or low fat vanilla yogurt
1 cup 150 g green grapes
1 cup 160 g frozen blueberries

1 cup 150 g frozen strawberries
½ cup 120 ml water
½ medium banana, peeled
2 cups 480 ml plain dairy free yogurt, or low fat vanilla yogurt
1 cup 150 g green grapes
1 cup 160 g frozen blueberries

1 cup 150 g frozen strawberries
½ cup 120 ml water
½ medium banana, peeled
2 cups 480 ml plain dairy free yogurt, or low fat vanilla yogurt
1 cup 150 g green grapes
1 cup 160 g frozen blueberries

1. First layer: Place strawberries, water, and banana into the Vitamix container and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades. Blend for 30 seconds. Using a teaspoon, fill each popsicle mold 1/3 full.
3. Second layer: Using a teaspoon, layer yogurt over the strawberry banana layer.
4. Third layer: Place grapes and blueberries into the Vitamix container and secure the lid.
5. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades. Blend for 30 seconds. Using a teaspoon, fill each popsicle maker slightly below full.

1. First Layer: Place strawberries, water, and banana into the Vitamix container and secure lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
3. Blend for 30 seconds. Using a teaspoon, fill each popsicle mold 1/3 full.
4. Second Layer: Using a teaspoon, layer yogurt over the strawberry banana layer.
5. Place grapes and blueberries into the Vitamix container and secure lid.
6. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
7. Blend for 30 seconds. Using a teaspoon, fill each popsicle maker slightly below full.
8. Freeze for 6 hours or until solid.

1. First Layer: Place strawberries, water, and banana into the Vitamix container and secure lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
3. Blend for 30 seconds. Using a teaspoon, fill each popsicle mold 1/3 full.
4. Second Layer: Using a teaspoon, layer yogurt over the strawberry banana layer.
5. Place grapes and blueberries into the Vitamix container and secure lid.
6. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
7. Blend for 30 seconds. Using a teaspoon, fill each popsicle maker slightly below full.
8. Freeze for 6 hours or until solid.

1. First Layer: Place strawberries, water, and banana into the Vitamix container and secure lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
3. Blend for 30 seconds. Using a teaspoon, fill each popsicle mold 1/3 full.
4. Second Layer: Using a teaspoon, layer yogurt over the strawberry banana layer.
5. Place grapes and blueberries into the Vitamix container and secure lid.
6. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
7. Blend for 30 seconds. Using a teaspoon, fill each popsicle maker slightly below full.
8. Freeze for 6 hours or until solid.