red, white and blueberry yogurt pops

So you may, or may not, have noticed that I’ve been on a bit of frozen foods kick (here and here, for example). I’m definitely one of those people who plan their meals based on what the weather is doing outside. Eating a piping hot bowl of butternut squash bisque sounds awesome in November, but in the heat of early-July, it sounds just like torture! Bring me cold foods. Watermelon. Strawberry mojitos. And popsicles!

Usually popsicles are packed with nasty artificial colors, flavors and high fructose corn syrup, but my yogurt pops are creamy, icy, fruity, cold and, dare I say itβ€”healthy! The only ingredients to these pops are yogurt, honey, fruit and lemon juice. You could (and should) eat these popsicles for breakfast!

I used strawberries and blueberries for a truly Americana-looking dessert treat, 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.

The lemon juice in these babies helps keep the yogurt creamy and less icy and gives a subtly, summery flavor to the otherwise simple vanilla yogurt. Feel free to try these with other types of yogurt, too! I have visions of a pina colada version made with chunks of pineapple, shredded coconut and Chobani pineapple. Yum!

Swirly Twirly Fruit Yogurt Pops

Makes 12 pops

I used the honey to sweeten up each of the fruit purees after tasting the berries. Judge how much (or how little) honey you need based on the sweetness and ripeness of your chosen fruit.


  • 3 cups fruit of choice (I used 1-1/2 cups blueberries and 1-1/2 cups strawberries)
  • 0-6 tablespoons honey
  • 1 tablespoon lemon juice
  • 32 ounces vanilla yogurt
  • 12-5 ounce paper drink cups
  • Popsicle sticks


  1. In the blender combine fruit and desired amount of honey, blend until smooth. If using multiple fruits, do them in separate batches.
  2. Using a spoon or spatula, press the puree through a fine mesh sieve to remove any skins or seeds. You should end up with about 1 total cup of fruit puree. Set aside.
  3. Whisk together the yogurt and lemon juice. Set aside.
  4. Lay out your fruit puree(s), yogurt, cups and popsicle sticks.
  5. Alternating between the puree and yogurt, layer evenly into the 12 cups. Keeping in mind that the yogurt is the base and the fruit puree(s) are an accent.
  6. Gently swirl each cup using a knife to create a mixed and marbled texture
  7. Freeze for 30-45 minutes, or until solid enough to hold the popsicle stick. Insert stick and freeze 3-4 hours until frozen solid.
  8. To enjoy, tear top of paper cup and unwrap until pop comes out easily. Use the cup as a rest for your pop when you need a brain freeze break. Or, dip the cup in warm water and gently pull the pop out.

You can, of course, use your own popsicle mold if you have one. But I don’t and couldn’t find one in town when I decided to make these. The travesty! While the paper cups might not be green, they are very nice for catching drips and holding onto your popsicle.

Of note, I ate two of these while writing this post. Healthy treats are the best. :)

What’s your favorite healthy summer treat?


  1. patti says

    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 says

    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?

    • Cassie says

      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 says

    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. says

    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. says

    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!

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