Homemade Popsicles with Fruit, Cream Cheese, Greek Yogurt

makes 24 popsicles

You will need 24 3-ounce dixie cups and 24 popsicle sticks

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

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.

The Italian Dish