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Berry Yogurt Pops

Berry Yogurt Pops
Recipe At-A-Glance
Vegan, Plant-Based4 hours
Keep your sweet tooth at bay this summer with these four-ingredient swirly berry yogurt pops.

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Berry Yogurt Pops

It’s no secret that I have a raging sweet tooth. Honestly, death by chocolate sounds like kinda an awesome way to go.

One way I keep my sweet tooth in check is by, as my Dad would say, feeding the alligator. Instead of starving my sweets-loving alligator until she’s so raging for sugar she devours every cookie, cake, and brownie in a 50 mile radius, I regularly treat my alligator to healthier sweet treats (and occasionally to the not-so-healthy kind). That way, my alligator is always satisfied enough that she doesn’t feel like she needs to bite me (and a whole chocolate cake).

End alligator metaphor.

These yogurt pops are one of my favorite summertime ways to keep my sweet tooth satisfied. Lots of the pops you see in the store are packed with artificial colors and flavors, but my yogurt pops are creamy, icy, fruity, cold and, dare I say it—healthy! The only ingredients to these pops are yogurt, honey, and fruit. You could (and should) eat these pops for breakfast on the next super balmy morning.

I used strawberries and blueberries for a truly Americana-looking dessert treat that is perfect for the 4th of July, but you can use any kind of fruit puree that makes you (or your kids) happy. In fact, these would be a great kitchen job for the kids to help with. Let them layer and make their own crazy, swirly pops.

Berry Yogurt Pops - Ingredients

Berry Yogurt Pops

If you’ve ever tried to freeze yogurt before, you know that it’ll go icy and rock hard in a hot minute (or, actually in a cold minute, because, um, freezer…get it?). So how do the fro-yo places get their fro-yo so smooth and creamy? Sugar. Yup. Something about the crystals of the sugar help keep the ice crystals of the yogurt from turning into icy little shards of yuck.

Instead of adding sugar to these pops, I go the easy route and use flavored, vanilla yogurt—it’s already sweetened, and it’s tastes amazing—and it helps you avoid those nasty crystals (you’ll still get a few, but nothing like you’d get if you went with plain yogurt).

Swirled Berry Yogurt Pops

Since we’re mostly dairy-free in our house, I usually use vanilla coconut milk yogurt for yogurt pops—the coconut milk yogurt makes for really dreamy, creamy yogurt pops. But I’ve also made them with both regular and Greek vanilla cow’s milk yogurt with great results. It’s hard to mess this babies up!

Berry Yogurt Pops

Berry Yogurt Pops

Yield: 8 large pops
Prep Time: 4 hours
Total Time: 4 hours

Keep your sweet tooth at bay this summer with these four-ingredient swirly berry yogurt pops.


  • 1 cup fresh blueberries
  • 1/4 cup honey, divided
  • 1 cup fresh strawberries, hulled
  • 2 cups vanilla yogurt (coconut milk is best, regular, Greek, soy, or almond will work, too), divided


  1. In the blender, combine blueberries and 2 tablespoons of honey.  Pulse until mostly smooth (some chunks are fine). Transfer to a bowl, and clean the blender.
  2. Repeat the process with the strawberries and the remaining honey. Transfer to a second bowl.
  3. Add 1 cup of the yogurt to each of the two bowls (1 cup into the strawberries, 1 cup into the blueberries). And stir each bowl until well somewhat combined. You’ll want it to be a bit swirly, so don’t overly mix.
  4. Layer the two mixtures in pop molds, alternating and swirling to get the desired marble effect. Add in the stick (the yogurt should be thick enough to keep the stick upright).
  5. Freeze 3-4 hours until frozen solid. Run the mold briefly under warm water to loosen pops for easy removal.


If you have really sweet, fresh berries, you might be able to get away with less, or even no, added honey. Taste your berries first!

For prettier pops, add sliced strawberries and whole blueberries to the pop molds before filling with the yogurt mixture.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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16 Responses
  1. patti

    Once again, you’ve given me a great idea (and recipe) for a healthy summer snack…another must try…I loved the chocolate peanut butter frozen bananas, btw…yum!!

  2. shauna

    YUM! I’ve been thinking of making yogurt pops for me and Ty (teething + cold stuff is good, I’ve heard, and he loves yogurt and fruit), but every recipe I’ve seen calls for honey. Babies can’t have honey until they are a year old because of botulism. But I can’t think of a substitute that would be good in a yogurt pop! For baking I use apple sauce, but that would be weird in a yogurt pop.

    Any suggestions?

    1. Cassie

      I really like the maple syrup idea, especially since you can get such high quality stuff up there. Also, if you use sweet enough fruit, you might not need to sweeten it at all.

  3. Jenny

    We just made our first batch of yogurt pops last week. They have two different kinds of pop molds at the Bed, Bath and Beyond by the mall.

    When our Goose was a baby I just used frozen berries and/or breastmilk without a sweetner. I don’t see why formula or regular milk wouldn’t work just as well. I froze it in ice cube trays and then popped a cube into one of those mesh feeders for her. She loved it and still occasionally asks for one of her “ices.”

    If you want do want to sweeten it, you could always use agave nectar, maple syrup or even puree some raisins in with the fruit.

  4. I love these I have been making them and eating them like crazy, but I like your pretty variation with swirling them. This is the perfect Summer healthy guilt free treat!

  5. These look great! I’ve always had such better luck making popsicles in dixie cups then in regular popsicle molds! We’re hosting an online seasonal potluck and July is blueberry month. If you’d like to link your recipe, we’d love to have you!

  6. I had some Cabot greek vanilla yogurt in the fridge, waiting for something more exciting to happen than just being eaten in a cup. Strawberries from our CSA and two kiwis getting old were also screaming at me. I added 4 tablespoons of maple syrup and a night of patience. We devoured them! We’re using Zoku classic molds and they’re perfect.

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