Homemade Popsicles
June 18, 2013 
Here is a fun summer treat that's easy to make and doesn't require popsicle molds. These fun homemade popsicles are made in little dixie cups. I've made them with three layers - two fruit purees, one blueberry and the other strawberry, and a white layer of cream cheese and yogurt. They will be great for the Fourth of July. Pass around a platter of these to your guests.
The yogurt/cream cheese layer is so rich and creamy and is a nice contrast to the freshness of the fruit purees. I used blueberries because you don't need to strain out the seeds like blackberries, but you can really use any fruit you like.
I think the 3 ounce dixie cups make the perfect serving size for these popsicles. If you take them out of the freezer for about 10 minutes before serving, the popsicles just squeeze right out. You can also just gently tear the paper away from the popsicle.
Homemade Popsicles with Fruit, Cream Cheese, Greek Yogurt
for a printable recipe, click here
makes 24 popsicles
You will need 24 3-ounce dixie cups and 24 popsicle sticks
Ingredients:
for the fruit purees:
- 16 ounces fresh strawberries, leafy tops removed
- 8 tablespoons confectioners sugar, divided
- 20 ounces fresh blueberries
for the cream cheese/yogurt layer:
- 12 ounces cream cheese, softened
- 2/3 cup confectioners sugar
- 1 cup plain greek yogurt
first, a layer of blueberry puree . . .
then a layer of the yogurt/cream cheese filling. Then some strawberry puree . . .
the a final little layer of blueberry puree and a popsicle stick
Instructions:
Place strawberries and 4 tablespoons sugar in a food processor and process until pureed. Scrape out the puree and pour into a bowl - don't bother to clean the processor. Place the blueberries and 4 tablespoons sugar in the processor and puree. Empty into another bowl.
Place the softened cream cheese, 2/3 cup sugar and yogurt into a mixer fitted with the paddle attachment. Blend well.
Make the popsicles: Place the dixie cups on a sheet that will fit into your freezer. Pour a scant tablespoon of the blueberry puree into each of the cups. For the second layer, place a level tablespoon of yogurt filling into the cups. I like to do this with two spoons - it makes it easier, scraping the filling off from one spoon into the cup. With the back of a spoon, smooth down the yogurt layer so it's level. For the third layer, place a level tablespoon of strawberry puree on top of the yogurt filling. For the final layer, place a rounded teaspoon of blueberry puree on top. Place a popsicle stick in each cup and place in freezer at least 3 hours or until firm
To serve, remove from freezer and let sit about 10 minutes. You can gently squeeze out the popsicles or just tear off the paper with care.
note: you can make these the day before and they keep in the freezer just fine
Reader Comments (8)
What a refreshing treat...and I love Greek yogurt. My husband is diabetic and I've only found a "non-sugar" powdered sugar once and can't find it again. Do you think this might work with Stevia?
These look fantastic! Will use them for a 4th of July celebration. Many thanks.
I love that I don't need popsicle molds for these! They look so fun!
Really want to try these they look and "sound" delicious....even healthy? Finding the Dixie cups should be easy but where did you find the popsicle sticks?
June
Hi Elaine, your blog is amazing,
I live in Brazil, and we are in the autumn season, but this little "icecream" get me crazy to try this sweet , even the weather is not very good to eat icy deserts.. Rsrsr.
Regards,
Fram
Just stumbled onto your blog, and I can say I sure look forward to following it! The food looks amazing & I can wait to try some of the recipes! I live in Michigan too!
This recipe to me reflects the way life should be, and the way food should be prepared. Whole, fresh, and natural.
Guy Humeniuk
Prepared this for company last night and they were a BIG hit ! Due to some health concerns, I did substitute stevia for the sugar. They nevertheless turned out delicious and it was a perfect dessert for a steamy summer evening. Thanks once again Elaine!