Fruit and Yogurt Popsicles

Ingredients

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

Procedure

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.