Homemade Bomb Pops

I picked up these popsicle molds a few weeks ago because of their fun shape. I was planning on using them as molds for regular popsicles, but today being the 4th of July I decided to use them to make homemade Bomb Pops. Most of my memories with Bomb Pops come from the ice cream truck. I was more attached to the ice creams shaped like characters with the little gumballs for the eyes, but on hot summer days sometimes nothing would cool you down quite like a Bomb Pop.

These are a healthier version of Bomb Pops. Instead of food coloring and syrups these popsicles are made of fruit, yogurt, milk, and agave. I changed things up a bit and made the red layer strawberry rather than raspberry or cherry.

You can use fresh or frozen fruit to make these popsicles. The original recipe actually called for frozen fruit, but I when it came time to build the red layer the only red fruit I had on hand was fresh strawberries. I pureed those as the recipe instructed and the popsicles turned out well. You can see in the picture where some of the blueberry drizzled into the yogurt mixture. This is where I pulled the popsicles stick out to pour in the yogurt mixture. The blueberry puree wasn't as frozen as I had thought it was so to be sure that you don't get any runny colors make sure that the purees have frozen completely before you remove the sticks to add the next layer.


Homemade Bomb Pops

Ingredients

12 oz. blueberries

12 oz. strawberries, hulled

1 cup vanilla yogurt

1/2 cup milk

4 tbsp. agave nectar, divided

Directions

1. Puree the blueberries and 2 tablespoons of the agave nectar in a blender.

2. Carefully pour the blueberry puree into your popsicle mold filling it about 1/3 full.

3. Freeze the popsicles for 30 - 45 minutes.

4. In a bowl, combine the yogurt and milk. Whisk until combined thoroughly.

5. Pour the yogurt mixture into your popsicle mold over the blueberry mixture, filling the mold so that it is 2/3 full (1/3 blueberry puree and 1/3 yogurt mixture).

6. Freeze the popsicles for 30 - 45 minutes.

7. In a blender, puree the strawberries and the last 2 tablespoons of agave nectar.

8. Pour the strawberry mixture into your popsicle mold filling the mold almost until the top of the container. Leave at least a small amount of space at the top of the container to prevent overflow.

9. Freeze the popsicles for 30 - 45 minutes.

10. To remove the popsicles from their mold, run them under warm water to help ease them out of the mold.

Source: Adapted from Weelicious

This post was linked up at: Kitchen Fun With My 3 Sons and Sun Scholars