The Fourth of July booms are behind us, but the heat lingers -- and so does our craving for anything that will cool us down. These firecracker ice pops, the recipe of which comes from Martha Stewart, are the "perfect popsicles to have in the freezer as we move into the heat of high summer," says Barb, adding that the recipe is incredibly easy. "Kids will love them, and grownups too -- and just because the fireworks have come and gone doesn't mean you can't eat beautiful food, right?"
See also: - Cooking with Pete and Barb Marczyk: Roasted tomato Caprese sliders - Ten patriotic foods for the Fourth of July - Cooking with Pete and Barb Marczyk: summer pasta with greens and sausage
Firecracker pops Makes ten pops
Ingredients
1/2 pound strawberries (about 1 1/2 cups), washed hulled and quartered 1/4 cup sugar 1/2 pound (about 1 1/2 cups) blueberries, washed 1 1/4 cups plain yogurt
Directions
1. In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. 2. Puree blueberries in processor with 1 tablespoon sugar. 3. In another small bowl, whisk together yogurt and 2 tablespoons sugar. 4. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).
For more from Pete, Barbara and Marczyk Fine Foods, visit the market website. And be sure to check out Pete's blog and Marczyk Fine Wines.
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