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–+ servings
Exactly six blue-white-red fruit and yogurt pops on a cream ceramic platter
Ebonie Garnica

Full GAPS Layered Firecracker Fruit and Yogurt Pops

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Servings: 6 frozen pops
Course: Dessert
Ingredients Method Notes

Ingredients
  

Blue Layer
  • 2 cups blueberries
  • 1 tablespoon raw honey
  • 1 tablespoon fresh lime juice
White Layer
Red Layer
  • 2 cups strawberries hulled
  • 1 tablespoon raw honey
  • 1 tablespoon fresh lime juice

Method
 

  1. Put the blueberries, their tablespoon of honey, and their tablespoon of lime juice in a clean blender or food processor. Blend until smooth.
  2. Divide the blueberry mixture among six stainless-steel frozen-pop molds, filling each mold about one-third full. A little mixture may remain if the molds are small.
    Six supported stainless pop molds filled one-third with blueberry puree
  3. Freeze for 30 minutes. The surface should be firm enough to support the next layer without the colors flowing together.
  4. Clean the blender. Add the homemade 24-hour yogurt, its tablespoon of honey, and its tablespoon of lime juice. Blend until smooth.
  5. Pour the yogurt mixture over the frozen blueberry layer, filling the next third of each mold.
    Smooth yogurt second layer in six rectangular stainless pop molds over set blueberry
  6. Freeze for another 30 minutes, until the white surface is firm enough to hold the strawberry layer.
  7. Clean the blender again. Add the strawberries, their tablespoon of honey, and their tablespoon of lime juice. Blend until smooth.
  8. Pour the strawberry mixture over the frozen yogurt layer and fill the molds to the top.
  9. Insert the mold handles or sticks and freeze for 4 hours.
  10. Serve frozen.

Notes

Six frozen pops. Freeze the blueberry layer for 30 minutes, the yogurt layer for another 30 minutes, then the complete molds for 4 hours: 5 hours total freezing. Use introduced homemade 24-hour yogurt; serve between meals after ripe raw berries are tolerated and stools are consistently normal.

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