blackberry ombre popsicles

These bright and bold blackberry ombre popsicles are my definition of edible art; don’t the varying shades of purple tempt you to take a bite? The pops are truly simple to make – I created gradual shades by dividing the blackberry puree into four bowls (see photo below) and mixing in a creamy yogurt blend in varying amounts.

Blackberry Ombre Popsicles | Tutti DolciI imagine this method would work well with any berry so have fun experimenting. To keep the color play mess at a minimum, I place my popsicle molds on a rimmed baking sheet to contain any splatter and use a liquid measuring cup with a spout to fill each mold.

Blackberry Ombre Popsicles | Tutti Dolci

Blackberry Ombre Popsicles | Tutti Dolci

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Blackberry Ombre Popsicles

  • Yield: 12 popsicles


Yogurt Mixture

  • 6 ounces plain fat-free Greek yogurt
  • 2 ounces reduced-fat cream cheese, softened
  • 1/4 cup low-fat milk
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • pinch of salt

Blackberry Mixture

  • 2/3 cup sugar
  • 2/3 cup water
  • 4 cups blackberries
  • 1 Tbsp lemon juice
  • pinch of salt


  1. Place yogurt in an ultra-fine sieve or a strainer lined with cheesecloth and strain over a bowl in the refrigerator for at least 4 hours (or up to overnight). Combine strained yogurt, cream cheese, milk, sugar, vanilla, and salt in a food processor; process until smooth.
  2. Combine sugar and water in a medium saucepan; bring to a boil then simmer until sugar has completely dissolved, 5-6 minutes. Let syrup cool to room temperature, then combine simple syrup, blackberries, lemon juice, and salt in a food processor and puree.
  3. Ladle blackberry mixture into four bowls; the first bowl will be pure blackberry. Mix in about 2 tablespoons yogurt mixture to the second bowl; about 1/3 cup yogurt mixture to the third bowl; and about 2/3 cup yogurt mixture to the fourth bowl (chill mixtures in the refrigerator while assembling pops).
  4. Use a liquid measuring cup to fill each popsicle mold with pure blackberry mixture; let layer freeze for 30 minutes. Add second layer (next lightest shade) and let freeze for 30 minutes. Add third layer and let freeze for 30 minutes. Add fourth layer, leaving a 1/4-inch space at the top of each mold. Let freeze for 45 minutes, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes or run molds under warm water for 30 seconds.


Taste blackberries before using – if they are quite tart, you may want to increase simple syrup to 3/4 cup sugar and 3/4 cup water.


  • Calories: 100


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  1. Hi Laura! I love all your blackberry recipes. I have wild blackberries growing in my backyard and been playing around with new ideas for recipes. Love it. And your pics are awesome. Have a great day!

  2. I look at these and think, “would I do that?” I’d make one color and that’s what we’d eat. Now I feel like I have to step up to the challenge. 🙂

    Thankfully it’s winter and I don’t have to do it today. These do look beautiful.

  3. I wish you could make me a pair of miniature non melting ones for earrings. I love the purples. I was around some kids and popsicles last night. They opted for popsicles over streusel apple pie—warm no less—and ice cream. Now I am beginning to understand their real power. I like them because they are lower in calories and still taste good. These would definitely me a kid magnet—at least the girls. And as they tongues turned purple they would even have more fun. Heck I would enjoy that too!

  4. Do you still feel seeds in the raspberry mixture after being processed? They sure do look beautiful and delicious!