These Red White and Blue Popsicles are made with strawberries, blueberries, and coconut milk for the healthy version of Firecracker Popsicles or Bomb Pops! They’re patriotic, festive, and fun for Independence Day, Memorial Day, or all summer long.
Mid-June when strawberries are in peak season here, I found the most perfect looking local strawberries. I bought a quart that day and went back the next day for a flat!
Strawberry season is so short that we need to get our fix while we can. But not even Mike and I (despite eating them by the fistful every time we go into the kitchen) could go through that many berries by ourselves.
I wanted to do something with the berries that would keep them as fresh and close to their natural flavor as possible. Popsicles came to mind because there’s nothing more refreshing on a hot day!
The Popsicle® brand, a subsidiary of Unilever, makes Firecracker® popsicles. They are a frozen confection with layers of cherry, white lemon, and blue raspberry.
Find more information about Popsicle® Firecracker® on the Popsicle website.
Wells Enterprises makes the frozen treat known as “Bomb Pops”. The original flavor contains layers of cherry, lime, and blue raspberry flavors.
Healthy Red White and Blue Popsicles
Unlike a lot of store-bought popsicles, this recipe for healthy Red White and Blue Popsicles contains real fruit. And it has no sugar added!
Here I use stevia as the sweetener. However, you can use any sweetener you like to taste, such as agave nectar, maple syrup, honey, or sugar.
More Fruity Popsicle Recipes to Try:
- Roasted Plum Rosé Popsicles with Cardamom
- Apple Pie Popsicles
- 3-Ingredient Vanilla Peach Popsicles
- Vanilla Pineapple Popsicles
- Banana Chai Popsicles
- Strawberries and Cream Popsicles
- Cherry Chocolate Chip Coffee Popsicles
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Red White and Blue Popsicles (Aka Firecracker Popsicles or Bomb Pops)
- Puree the strawberries in a blender or food processor with 1 packet stevia (you will get about 1 cup of strawberry liquid). Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold). Freeze this layer until solid, or nearly solid for a more “tie-dyed” look.
- Mix the coconut milk, 1 packet stevia, and vanilla. Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold). Freeze this layer until slushy (about 10 minutes), then insert the wooden sticks and freeze until solid, or nearly solid for a more “tie-dyed” look.
- Puree the blueberries in a blender or food processor with 1 packet stevia (you will get about 1 scant cup of blueberry liquid). Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold).
- Freeze the pops until solid before unmolding.
- Net Carbs: 5g per serving (1 popsicle)
- When filling the molds, make sure not to fill them over the “fill” line, since liquid expands as it freezes.
- To easily unmold the popsicles, dip the bottoms in warm water and they should slide right out.
- Once unmolded, I wrap each pop in plastic wrap and store them in a zip-top bag in the freezer.
- If you don’t want to use stevia, you can use any sweetener you like to taste, such as agave nectar, maple syrup, honey, or sugar.
This post was first published on An Edible Mosaic on July 2, 2012. I updated it with more information on June 9, 2020.
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