Sweet Tooth Recipe: Firecracker Ice Pops

Spring is here, and at our sunny south Florida DentalPlans.com headquarters, we can bust out the flip flops. Since most of the country is also experiencing unseasonably warm weather, we thought these Firecracker Ice Pops would be the perfect, refreshing treat for spring. As always, remember to brush and floss thoroughly after indulging in any sweets.


  • 1/2 pound strawberries, hulled and quartered (1 ½ cups)
  • 1/4 cup sugar
  • 1/2 pound blueberries (1 ½ cups)
  • 1 ¼ cups low-fat plain yogurt


In a food processor, puree strawberries with 1 tablespoon of sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon of sugar. In another small bowl, whisk together yogurt and 2 tablespoons of sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 ½ to 3 hours (or up to 1 week).

Cook’s Note

For tropical pops, use 4 kiwis and 1 large mango (about 1/2 pound each) instead of the berries.

What’s your favorite spring-time treat? Let us know in the comments below!

Join. Save. Smile.