Yogurt-Berry Pops from Katie Workman / themom100.com

Have you succumbed to the call of the popsicle mold?  They are all over the place, and I resisted them for a while.  But then I got them as a gift, and I am now embracing the world of frozen pops.

These yogurt berry pops were my first foray.  I made a mashed up speed jam with a bunch of different berries, and sweetened some yogurt with honey.  Then I layered the two mixtures into the molds, and really that was that.  The next time I stuck a fork into the mixture and swirled them them a bit, so they looked more dappled and the flavors were more intermingled.

But you know, there’s a learning curve on everything.  And these were all pretty fine.

I absolutely positively would consider these breakfast.  I also would absolutely positively would consider them a snack, perfect for any time of day.

Other breakfast possibilities (regular or unorthodox):

Spiced Pumpkin Pancakes

Grilled Cheese with Apple Jam

Puff Pastry Breakfast Tarts with Spinach, Egg and Cheese

Puff Pastry Breakfast Tarts with Spinach, Egg and Cheese / Photo by Cheyenne Cohen / Katie Workman / themom100.com

Bacon and Egg Breakfast Pizza

Lardons, Goat Cheese and Spinach Frittata

Blintzes with Sour Cream, Cottage Cheese and Berries

Pepper, Onion, Mushroom and Feta Frittata

Shakshuka with Swiss Chard

Shakshuka with Swiss Chard / Mia / Katie Workman / themom100.com


Swiss Chard Frittata

Creamy Stuffed Breakfast Crepes

Carrot Raisin Bread

Carrot Raisin Bread / Mia / Katie Workman / themom100.com

Yogurt-Berry Pops

A perfect summer treat, with just the right combination of tart, sweet and creamy.
Yield: 8 People
Prep Time 15 minutes
Cook Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 30 minutes


  • 2 cups berries of your choice such as whole raspberries, blackberries or blueberries or strawberries, or a combination, roughly chopped, rinsed
  • 2 tablespoons sugar
  • 1 ¼ cups plain Greek yogurt
  • 2 tablespoons milk
  • 3 tablespoons honey


  • For the berry "jam': Put the berries in a small heavy saucepan. Sprinkle the sugar over them and mash together with a fork until the berries are coarsely mashed and juicy. Heat the berry-sugar mixture over medium-low heat, stirring frequently, until thickened, about 15 minutes.
  • To make the popsicles: Stir the yogurt, milk and honey together until blended. Spoon enough of the yogurt into the molds to fill about one-fifth. Add a layer of berries, then yogurt, then berries, then yogurt up to the fill line. Use a butter knife to swirl the yogurt and berries together but don’t over-swirl. Put the popsicle handles into the mold and freeze until solid. This can take from 4 to 6 hours, depending the type of mold you use.
  • Remove and enjoy.

Nutrition Information

Calories: 76kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 14mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

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  1. Your son is adorable, Katie! And I so see my little girl enjoying this home-made dessert during the last summer days.
    Thanks for sharing the recipe!

    – Erin –

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