There’s no sweet treat more suitable for 4th of July than these firecracker ice pops.
This recipe is courtesy of Brown Eyed Baker.
In a blender, combine the strawberries, sugar, and lime juice. Purée, scraping down the sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on the solids to make sure you extract all the juice. Discard the solids.
Fill the ice pop molds 1/3 of the way with the strawberry mixture. Freeze until firm, about 30 minutes.
Whisk together the yogurt, cream, sugar, and lime juice in a small bowl. Remove the ice pop molds from the freezer and fill them to 2/3 full with the yogurt mixture. Freeze until firm, about 30 minutes.
In a clean blender, purée the blueberries, sugar, and lime juice, scraping down the sides as necessary. Pour through a fine-mesh sieve into a bowl, pressing down on the solids to extract all the juice. Discard the solids.
Remove the molds from the freezer. Insert the ice pop sticks through the white layer. Top with the blueberry purée, leaving ¼-inch of free space at the top of the molds. Freeze until solid, about 3 hours.
Just before serving, briefly run the molds under hot water to release the pops.