Roasted Berry Greek Yogurt Popsicles

This weekend is not only Memorial Day weekend, but my first weekend of summer vacation, so I'm kicking it off with some patriotic popsicles! Of course I couldn't just make them with fruit, I had to make them with roasted fruit.

I'm beginning to think I have an obsession with roasting berries. (This is my way of warning you that there will be more roasted fruit recipes this summer-and I'm not sorry.) It started with Roasted Balsamic Strawberries as an ice cream topping, and then Roasted Balsamic Strawberry Ice Cream, and now, popsicles! This time I roasted strawberries and blueberries.

Roasting the fruit releases its juices leaving the delicious berries in a thick syrupy pool of deliciousness. You don't even need to add sugar, just let them shine on their own! And the aroma that fills the kitchen is so amazing. You'll want to roast ALL THE FRUITS. 

These popsicles are so simple and easy to make! Roasted fruit and greek yogurt are all they take. You can even skip the roasting part, if you want.. But I know you won't because it is SOOO GOOD! Trust me, and please do it.

Another added bonus is that these popsicles only use 4 ingredients and have no added sugar! You could eat them for breakfast and not even feel guilty about it. Just saying.

I just love the berry-colored swirls, don't you? The only thing about these "patriotic" popsicles is that the blueberries turned purple, making them not exactly blue, and not exactly patriotic... And I've always wondered why BLUEberries are GREEN on the inside, and somehow turn things PURPLE when they are mixed in. Surely I'm not the only one who has thought about this, am I?

Apparently it has to do with the pigment in the skins of the berries (anthocyanin), and how it is affected by the pH levels it's exposed to. In a nutshell, if I understand correctly, when exposed to a more acidic pH the pigments turn reddish purple, and when exposed to a more basic pH they turn green. Weird! So that is why some baked goods have green looking blueberries, like pancakes. And that is why my blueberries turned a reddish purple, because I poured lemon juice on them before roasting them. HUH! If you're interested in reading about it, I found useful information here here and here.

I can finally rest easy knowing the answer to that question.

Okay, enough geeking out about blueberry pigments. On to the recipe. Have a great weekend, and enjoy!

Oh! And if you're looking for more patriotic ideas check out my American Flag Ruffle Cake, and Red White and Blue Layered Ice Cubes.

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Roasted Berry Greek Yogurt Popsicles

by Julia Hampton - Sprinkled With Jules May-21-2015

Greek yogurt popsicles loaded with roasted strawberries and blueberries.

Ingredients

• 16 oz. vanilla greek yogurt
• 1 cup blueberries
• 1 cup strawberries
• juice of one lemon

Instructions

Wash berries. Hull and chop strawberries to small chunks. In two separate 9x9 pans spread the blueberries and strawberry chunks. Squeeze juice of 1/2 lemon over each pan and stir to evenly coat the fruits with lemon juice. Roast at 400 F for about 20 minutes, until the fruits are deflated and juice has run out. Remove from the oven and let cool. Once fruit has cooled, stir vanilla greek yogurt in a large bowl. Gently fold berries into the yogurt, being careful not to overmix and lose the swirls of colors. Spoon into popsicle molds and freeze according to the manufacturers instructions, at least 4 hours.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 4 hour 30 mins Yield: 6-7 popsicles