Red, White, and Blueberries

Last week, I spent a few evenings making three different kinds of frozen yogurt to create homemade bomb pops.  I made sour cherry for the red, tangy lemon for the white, and blueberry for the blue - duh.  Overall, these gourmet bomb pops were tasty, but the blueberry frozen yogurt kind of fell flat.  I think my problem was that I let the yogurt mixture sit in the refrigerator a couple of nights before I made the popsicles, and it created a more vegetable-like flavor.  It was disappointing to say the least.  On the upside, the lemon and sour cherry frozen yogurt are very delicious and perfect for this hot weather.  I ended up marbling the two leftover frozen yogurts together.  It is a great sweet and sour combination.  I will admit that this took some dedication, but I am glad I did it.  It was perfect for the Fourth of July and I was happy to use my new Tovolo popsicle molds I received for my birthday.  All recipes were adapted from none other than David Lebovitz.  The sour cherry and blueberry frozen yogurt are from The Perfect Scoop, while I found the tangy lemon frozen yogurt in the Los Angeles Times.