Six berry popsicles lay on a bed of ice

These yogurt popsicles are one of my favorite summertime ways to satisfy my sweet tooth. They are creamy, icy, fruity, cold, and only contain four ingredients! Strawberries, blueberries, yogurt, and honey—that’s all you’ll need. 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 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.

Ingredients in individual white bowls - blueberries, strawberries, yogurt, and honey
A hand holds up a red, white, and blue berry yogurt popsicle

How do I make these yogurt popsicles creamy instead of icy?

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 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).

What kind of yogurt do I need?

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 had great results using vanilla Greek yogurt and vanilla plain yogurt. It’s hard to mess this babies up!

Cool off this summer with these four-ingredient swirly berry yogurt popsicles. Made with fresh berries!

What fruit should I use for these yogurt popsicles? 

We wanted to create a red, white, and blue popsicle for the 4th of July, but don’t feel limited to blueberry and strawberry yogurt popsicles! You could also make these treats with:

  • Raspberries
  • Blackberries
  • Pitted cherries
  • Mango
  • Peaches

Want more easy frozen desserts like this one?

Six berry popsicles lay on a bed of ice

Berry Yogurt Popsicles Recipe

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

Cool off this summer with these four-ingredient swirly berry yogurt popsicles. Made with fresh berries!

Ingredients

  • 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
  • 8 popsicle sticks

Instructions

  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). Stir each bowl until somewhat combined. You’ll want it to be a bit swirly, so don’t overly mix.
  4. Layer the two mixtures in popsicle 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.

Notes

  • 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.

Nutrition Information:
Yield: 8 Serving Size: 1 pop
Amount Per Serving: Calories: 98Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 38mgCarbohydrates: 21gFiber: 1gSugar: 19gProtein: 3g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Leave a Reply

Your email address will not be published. Required fields are marked *

16 Comments

  1. These look delicious. My daughter had a store-bought ice pop at grandma’s that made her sick so I’ve been looking for a recipe I can make quickly.

  2. 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.

  3. 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! http://bit.ly/eLlgG2

  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. 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.

  6. 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. 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.

  7. 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!!