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Three- Layer Luscious Lickers + Molly’s Michelada Popsicle Recipes

The 4th of July is approaching and we all know what means… lots of fun summer treats! I have a lot of time on my hands right now so I love to cook for my family more than usual. And with the the 4th of July around the corner, I always to make these two popsicles! It’s also a great way to sneak some fruit into your kiddo’s diet. 😉

Photography: Allen Daniel 

Photography: Allen Daniel 

My kids and their friends are crazy for Popsicles. For any backyard birthday with the babes, I love to offer them as treats. And they just scream fun, yum, and summa- summa- summatime! I love to make healthier versions with layers of real, pureed fruit and just a little ice cream. Your superkiddos are going to go bonkers for them (and you will too!). Just watch out for brain freeze. I went on a bit of a Popsicle bender recently and discovered Tovolo Groovy Pop Molds, which are my new favorite (though you have to be a bit patient to get them to come loose from the mold). There are so many flavor combinations you could try for a birthday party. My suggestion is that you make a few bases in flavors that you and your family enjoy and then play around with different combos. They can be a little messy and drippy. An easy solution is to poke the Popsicle stick through a cupcake wrapper and slide up the wrapper to the base of the Popsicle to catch drips. Here are our superfamily faves:

Three-Layer Luscious Lickers: Mango, Raspberry + Cream

Three-Layer Liscious Lickers + Molly's Michelada Popscile Recipes

Yield: 6 popsicles  



3 cups of honey nonfat Greek yogurt (if using plain, add honey to taste)

1/2 cup skim milk (you may need more, you may need less; the mixture should be pourable, but not too thin)


1 (12-ounce) bag frozen mango chunks

1 1/2 cups limeade


1 (12-ounce) bag frozen raspberries

1 1/2 cups lemonade

2 tablespoons dark maple syrup


Put the mango and limeade in a blender and blend until smooth. Fill one- third of the molds with this mixture and place in the freezer for 20 minutes. Rinse out your blender and proceed to blend the raspberry layer. Fill the second third of the molds with this mixture and return to the freezer for another 20 minutes.

In a small bowl, mix together the yogurt and milk. Fill the remaining space in the molds with this mixture and return to the freezer for a final 20 minutes. These base layers are also absolutely delicious on their own as a single flavor. For a twist on the cream base, add some pieces of chopped fruit (fresh or frozen) into the mix.

Molly’s Michelada (adult!) Popsicle

Photography: Rachael Ray Show

Photography: Rachael Ray Show

Don’t let your kids have all of the Popsicle fun! Here’s a delicious if not-so-nutritious spiked Popsicle that big boys and girls love. 

Yield: 6 popsicles 


1 teaspoon Bragg liquid aminos

Dash of celery salt

Pint glass of your favorite beer

2 cups diced tomatoes

Juice of 1 lemon

Juice of 1 lime

Dash of Tapatio or your favorite hot sauce


Place all the ingredients in a blender and blend until smooth. Pour into 6 Popsicle molds and place in the freezer for 2 to 3 hours.

Once frozen, dip a Popsicle in the pint glass full of beer and drink up! The mix of flavors is delicious!

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Let me know if you make these treats for your friends or family this summer and 4th of July below! Can’t wait to hear what you guys think.



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