You are about to leave publix.com and enter the Instacart site that they operate and control. Publix’s delivery and curbside pickup item prices are higher than item prices in physical store locations. Prices are based on data collected in store and are subject to delays and errors. Fees, tips & taxes may apply. Subject to terms & availability. Publix Liquors orders cannot be combined with grocery delivery. Drink Responsibly. Be 21. For prescription delivery, log in to your pharmacy account by using the Publix Pharmacy app or visiting 
Recipes
Shopping list
Ingredients
- 1 ½ cups fresh raspberries
- ¼ cup sugar, divided
- 1 ½ cups fresh blueberries
- 1 ¼ cups plain low-fat Greek yogurt
Steps
- Place raspberries and 1 tablespoon sugar in food processor bowl; process until puréed. Transfer mixture to small bowl. Place blueberries and 1 tablespoon sugar in same food processor bowl; process until puréed.
- Whisk yogurt and remaining 2 tablespoons sugar until well blended. Pour the 3 mixtures alternately into 12 (5–3-oz) ice-pop molds (leave ¼-inch clearance for the stick).
- Swirl mixtures slightly using an up-and-down motion with a skewer (or thin-bladed knife). Insert ice-pop sticks; freeze 2 ½–3 hours or until completely firm. Serve.
Amount per 1⁄12 recipe serving: Calories 50, Total Fat 0.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 10mg, Total Carb 10g, Fiber 1g, Sugars 8g, Protein 3g, Calc 2%, Vitamin A 0%, Vitamin C 10%, Iron 0%