Victoria’s Veggies…(or fruit!)!

Tis’ the season for all things BERRIES! How often do we dream of summer berry picking when we are freezing in January? Victoria and my daughters, Maddie and Elise, joined me on a berry-picking venture so we could be all ready for Independence Day desserts! Here is a recipe courtesy of Victoria and the July 2015 issue of Oprah magazine.

“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!