“Today’s recipe uses raspberries and blueberries. July is a good time to pick berries I went to The Berry Patch in Forest Lake to pick berries for my family. We ate a little tiny bit and put the rest in the freezer to eat later. Kathy taught me how to put the raspberries on a pan in one layer and put them in the freezer so they don’t get smushed together.”

Tye-Dye Ice Pops
1 cup (4 ounces) blueberries
½ cup granulated sugar, divided
1 cup (4 ounces) raspberries
2 ¼ cups nonfat plain Greek yogurt
¾ cup coconut milk, well stirred
1. In a blender or food processor, puree blueberries and 1 Tbsp. sugar until smooth. Press through a sieve and discard solids. Repeat with raspberries and 1 Tbsp. sugar.
2. In a large bowl, whisk yogurt, coconut milk, and remaining sugar until sugar is dissolved, about 1 minute.
3. Using ice pop molds or small cups, pour yogurt mixture and reserved berry syrups in dollops beginning and ending with yogurt mixture. Use a chopstick or knife to gently swirl layers in each pop. Secure pops on ice pop molds or insert Popsicle sticks if using cups. Freeze solid, 6-8 hours.
4. To serve, gently loosen ice pops by running warm water over the outside of molds or cups.
- Contributed by Victoria!