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

 
Preparation

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:

[1] and [2] Make red, white and blue yogurt pops with Chobani’s plain, 0% fat Greek yogurt (photos courtesy Chobani).

[3] and [4] Meet Chobani Smooth, “American-style” yogurt in five flavors (photos courtesy Chobani).

Each cup (photo #3) has about 11 grams of protein and 120 calories. A two-pack of 5.3-ounce cups (photo #4) retails for a SRP of $1.79.

Chobani calls their new Smooth Yogurt line, “American-style,” but it’s actually European style. See our Yogurt Glossary for the different types of yogurt, including Australia-style, custard style (a.k.a. French style and Swiss style), Greek-style (a.k.a. strained yogurt) and sundae style.

The majority of blended yogurts in the U.S. are made with artificial ingredients, says the company. Those that aren’t are the more expensive “premium” brands.

The mission of Chobani Smooth is to offer the other segment of consumers—those who don’t like the tanginess of Greek yogurt—an option that has:

 
CHOBANI GREEK VS. CHOBANI SMOOTH

If Chobani became the #2 yogurt seller in the U.S. by selling Greek yogurt, why enter the European-style space?

To attract the other half of the market!

Greek yogurt is made like regular yogurt, but the liquid whey is strained out. The result is thicker and tangier, with more protein and fewer carbohydrates.

Finally, Chobani Greek is available in 0%, 2% and 5% (whole milk) milkfat. The Chobani Smooth line is 1%.

Greek yogurt accounts for about half of all cup and carton sales of yogurt. Given that Chobani is America’s largest Greek-style yogurt maker, will Chobani Smooth propel the company to become the largest yogurt maker, period?

That’s the plan!