Why buy yogurt pops when it’s so easy to make these (photo #1), with a recipe from Chobani?
You can use any berries you like, plus nonfat/0% fat Greek yogurt (photo #2). Blueberries and strawberries are brighter in color for red, white and blue pops.
But vary the berries or use stone fruits (cherries, peaches, plums, etc.) and enjoy your favorite fruits, frozen on a stick, all summer long.
RECIPE: BERRY-GREEK YOGURT POPS
1-1/2 cups blueberries
1/2 cups strawberries, sliced thinly
2 tablespoons sugar
2 cups plain 0% Chobani Greek Yogurt
1. PURÉE the blueberries and 1 tablespoon sugar in a food processor or blender. Transfer into a small bowl.
2. RINSE the bowl of the food processor/blender and add the yogurt and the other tablespoon sugar. Blend and pour the yogurt mixture into the ice pop molds, filling them halfway. Add the strawberry slices and top off with the blueberry mixture. Repeat.
3. Place the molds in freezer to harden; consume within 2 days. Running molds under warm water can help release the pops from the molds.
NEW FROM CHOBANI: NON-GREEK CHOBANI SMOOTH
Chobani, the nation’s top Greek yogurt maker, has just launched Chobani Smooth, a blended, 1% milkfat yogurt in five flavors:
 and  Make red, white and blue yogurt pops with Chobani’s plain, 0% fat Greek yogurt (photos courtesy Chobani).