I love my childhood memories of making - and then slurping down as fast as possible - juice pops during the summer. In fact, I was so eager to share this experience with my kids (now ages 16 mos & 3 yrs), that I bought molds about 5 years ago. I wasn't even married or twinkle-in-the-eye-stuff, but when I saw these cool ice-pop molds on sale, I knew that someday I'd create a new family memory. Well, that event was today.

The one thing that always frustrated me of homemade ice-pops was the chunkiness of frozen juice and the inevitable large piece breaking off and falling on the ground. By the time you picked it up and washed it off...well, it was better off as ant food.

Without really thinking about it, I came up with the following recipe and my husband, kids and I agree it was pretty good. Anyone else have summertime ice-pop memories, tips or recipes? In Arizona, we have at least 3 more months of 100+ degree weather. I need some variety!

Recipe:
~ 12 oz yogurt (we used 2 single-serve containers of regular Yoplait blueberry)
~ 8 oz 100% fruit juice (Welch's cherry/grape)

Used immersion blender to really whip it good, although this ratio could probably allow for a small amount of minced-sized chunks of fruit.

Our molds were 4 large stars from Crate & Barrel and the recipe was the exact amount needed by pure happy cosmic coincidence.

Bright, full-fruit flavor like a popsicle, but melts smoothly more like ice cream. Thought the huge awkward star size would be a problem, but this recipe held up perfectly for my dawdler toddler. Used the same ratio for smaller bullet molds (6-oz yogurt & 4 oz juice). Again, had the perfect amount for a 4-mold set. My husband thinks the ratios are 1/1, though.