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- 1 1/2 cups strawberries, stems removed and quartered
- 1 1/2 cups blueberries
- 1 1/4 cups your favorite yogurt (use plain or vanilla for white colored popsicles)
Puree strawberries in a food processor. Transfer to a small bowl. Puree blueberries in a food processor. Alternate layers of strawberries, blueberries and yogurt into ten 3-ounce popsicle molds (about 3 to 5 layers in each). With a skewer or knife, swirl mixtures together. Insert popsicle sticks and freeze until solid, 2 1/2 to 3 hours. Store up to one week.Recipes Home
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