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Yogurt-Berry Pops from Katie Workman /

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):

Puff Pastry Breakfast Tarts with Spinach, Egg and Cheese / Photo by Cheyenne Cohen / Katie Workman /
Shakshuka with Swiss Chard / Mia / Katie Workman /
Carrot Raisin Bread / Mia / Katie Workman /

Yogurt-Berry Pops

5 from 2 votes
Prep: 15 minutes
Cook: 15 minutes
Freezing Time: 6 hours
Total: 6 hours 30 minutes
Servings: 8 People
A perfect summer treat, with just the right combination of tart, sweet and creamy.


  • 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.


Feel free to use anything you have instead of a proper mold. Paper cups, silicone muffin tins. As long as you have sticks you are good togo!


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

Nutrition information is automatically calculated, so should only be used as an approximation.

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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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