Strawberry-Blueberry Pops

1. 1

   Puree all ingredients and 1/4 cup water in a food processor until smooth. Set a fine-mesh strainer over a small pitcher; strain, pressing on solids to extract about 1 1/4 cups puree. Set aside.

2. 2

   Puree all ingredients and 3 tablespoons water in a food processor until smooth. Set a fine-mesh strainer over a small pitcher; strain, pressing on solids to extract about 1 1/4 cups puree.

3. 3

   Pour 1 tablespoon strawberry puree into each mold; freeze until just firm, about 30 minutes. Add 1 tablespoon blueberry puree to each mold. Freeze until just firm, about 30 minutes. Repeat until molds are filled. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds; serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.