hello! this is a really, really(!) exciting post for two very great reasons.
reason number 1: I get to share this super simple, healthy, & festive recipe for red white and blue pops with you! yum!!
reason number 2: I am officially launching this blog. yup, nyssa’s kitchen is going live and I couldn’t be more thrilled to have you join me on this culinary journey. it’s going to be so good! thank you for showing up to the party!
one note to keep in mind as you browse – my photos need to be re-formatted so they are loading on the slow side. forgive me for this (just for a short while! I’m fixing the issue) & I promise you will be rewarded with some of the best recipes I’ve got.
i hope that you’ll become a part of this adventure with me & check back regularly to help me grow this endeavor into the inspirational and educational thing that I have dreamt of 🙂
now on to reason number 1! these yummy red white & blue pops that will be a perfect (and gorgeous!) addition to your 4th of July menu.
they’re simple, healthy, and take advantage of the abundance of fresh berries that are currently calling to me every time I visit the market or store.
i originally found them on this site by Beth Kellmer, and they are such a hit. she has a beautiful style and I highly encourage you to check out her site and her instagram feed @bethkellmer.
there’s not much more to say here other than i hope you enjoy these as much as we have. and, happy holiday weekend-ing! and of course, THANK YOU!! for being here for the official nyssa’s kitchen blog launch.
I am so happy you’re here.
a tasty, festive yogurt pop that showcases seasonal berries, or whatever fruit is in season!
- 2 1/2 cups whole fat* yogurt of choice (I used plain yogurt with 2 teaspoons coconut extract added, and 5 tbs simple syrup to sweeten, but you could use whatever flavor/sweetness level that suits you)
- 1 pint fresh raspberries
- 1 pint fresh blueberries
- 4 tbs sugar
- popsicle molds
- fix your yogurt however you like, if you’re using already sweetened vanilla or something of that sort then there’s no fixing to do other than to measure! put into a ziploc bag
- put your berries in separate ziploc bags with 2 tbs sugar in each bag. smash some so they macerate and break down. although it’s not necessary you may want to let them
- sit for about 30 minutes before you move on to the next step.
- cut a small corner off each ziploc.
- start by putting a little yogurt in each mold, then alternate with raspberries, blueberries and more yogurt.
- once they’re full, freeze for at least 8 hours, but preferably overnight.
* I highly recommend using whole fat yogurt here for the creaminess factor. I’ve made them both ways and the full fat batch was much better!
Did you make this recipe? I would love to know how it turned out! you can leave me a comment below, or snap a picture and post it to instagram with the hashtag #nyssaskitchen! xo