The Pioneer Woman Tasty Kitchen
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Triple Berries and Cream Swirl Pops

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

An easy, healthy, grab-and-go snack idea. Packed with nutritious superfood ingredients!

Ingredients

  • 1  Vanilla Bean
  • 16 ounces, weight Plain, Low-fat Greek Yogurt
  • ½ cups Agave Nectar
  • 3 ounces, weight Blackberries
  • 3 ounces, weight Raspberries
  • 3 ounces, weight Strawberries, Quartered, With Stems Removed

Preparation

Total Time: 6 hours 15 minutes
Prep: 15 minutes
Inactive: 6 hours
Recipe yields 10 pops (so you’ll need 10 popsicle molds)

Slice into the center of the vanilla bean, lengthwise, and open it up so it lies flat on the cutting board. Use the tip of the knife to scrape out all of the black seeds from the inside of the pod.

In a mixing bowl, combine the Greek yogurt, the vanilla bean seeds, and 1/4 cup of agave nectar. Set aside.

Into a food processor, add the blackberries, raspberries, strawberries and the remaining 1/4 cup of agave nectar. Pulse to a purée.

Spoon about 2 to 3 teaspoons of the berry purée into the bottom of each of the popsicle molds. Next, spoon about 1 to 1 1/2 tablespoons of the yogurt mixture into each popsicle mold. Spoon another 2 to 3 teaspoons of the berry purée and then another 1 to 1 1/2 tablespoons of the yogurt mixture, and so on, until the molds are filled to the top. Insert a popsicle stick into each mold, and place in the freezer for at least six hours.

When ready to eat, hold the mold under hot running water for about 10 seconds, or until the popsicle loosens and slides out of the mold.

One Comment

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Darlene on 6.18.2012

These look yummy, healthy and (maybe) low-fat. I think I will try these in my Zoku popsicle maker in the next couple of days…

One Review

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Jennifer on 6.22.2012

These were really yummy. Won’t work in the Zoku pop maker, as the yogurt mixture is too thick and freezes at the top of the mold. I failed big time here (although no fault of the recipe). The bits and pieces of my failed pops tasted great (love the yogurt/fruit combo).
I also used a 1/4 c honey instead of the agave nectar (which I didn’t have) and found that the yogurt mixture tasted too strongly of honey. I ended up pouring both the fruit and yogurt mixtures into my ice cream maker and ended up with a tangy sherbert. Thanks for the recipe. I can’t wait to try it again with the correct ingredients and equipment.

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