blueberry popsiclesIf there's one thing I've learned in life, it's this: The only way to deal with a heat wave is to drop everything and eat popsicles. Seriously. Cancel all your plans, every last one. Call in sweaty to work. You can't be expected to concentrate under these extreme weather conditions! Once the mercury climbs past 95 degrees Fahrenheit, the only reasonable activity for human beings to engage in is popsicle-eating.

And popsicle-making, of course. It's so ridiculously easy to make your own popsicles, and the results are always so much better than anything in the freezer case at the grocery store. This ah-mazing Blueberry Tie-Dye Pops recipe from Martha Stewart calls for blueberries, but probably any berry would work, or a combination of several. Mmm.

(Oh, and guess what? These are even good for you! Shhh, don't tell.)

Blueberry Tie-Dye Pops

Ingredients
32 ounces low-fat or nonfat vanilla yogurt
3 tablespoons freshly squeezed lemon juice
5 ounces fresh or frozen blueberries

Directions

In the jar of a blender, blend 28 ounces yogurt and 2 tablespoons lemon juice; transfer to a bowl. Wash the blender jar, and combine remaining 4 ounces yogurt with 1/2 cup berries and remaining tablespoon lemon juice in jar. Blend to make 1 cup. Fill each 1/3-cup pop mold with alternating layers of yogurt and puree, adding whole fruit as you go. Swirl with a knife. Freeze 25 minutes. Insert wooden pop sticks halfway, and freeze overnight. Pops will keep, frozen, for at least 3 weeks.


Image via Memphis CVB/Flickr