Homemade Bomb Pops

There’s nothing quite as nostalgic as opening up a red, white, and blue Bomb Pop on a hot, sunny 4th of July. This year, make Homemade Bomb Pops that boast big flavor in a little package. All you need is a little patience, your favorite berries, and a helping of yogurt for a creamy finish. Leave behind the processed popsicles of your youth and embrace a bite that’s fruity and naturally delicious.

Tips for Using Yogurt in Popsicles

The consistency of your popsicles depends on what type of yogurt you use. For the creamiest texture, opt for a full-fat Greek yogurt. It has less water content than regular yogurt, resulting in a smoother frozen treat. You can use plain Greek yogurt for complete flavor control, or flavored varieties like vanilla or berry to add another layer of taste. If using berries with seeds, consider straining the mixture for a smoother texture. Don’t be afraid to experiment with different yogurts too. Regular yogurt, coconut milk yogurt, or even dairy-free alternatives can all work in popsicles.

Homemade Bomb Pops Recipe

Homemade Bomb Pops Ingredients

• 1 cup blueberries
• 1-2 drops blue food coloring optional
• 2 cups plain yogurt (You can also use vanilla yogurt, just omit the honey. Or, use Greek yogurt)
• 3 tbsp honey (Honey should not be given to babies under 1)
• 2 cups strawberries

Bomb Pops Preparation Instructions

1. In a small food processor, pulse the blueberries. If they come out really purple you can add 1-2 drops of blue food coloring to the puree (optional), or just enjoy the natural hue.
2. Place 2 tbsp of the blueberry puree into the bottom of each mold. Place in the freezer for about 30 minutes or until solid.
3. Next, place the yogurt into a small bowl and add the honey. Mix well.
4. Add about 2 tbsp of yogurt into the mold (on top of the blueberry) and place back in the freezer for 30 minutes or solid.
5. Add the strawberries into the food processor and pulse.
6. Add 2 tbsp of the strawberry puree on top of the yogurt. Add the popsicle sticks into the center and freeze for 30 minutes or until solid.
7. Repeat steps until you are out of ingredients and you fill your mold. Note: if you have larger molds you may not be able to make as many popsicles.

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.