Yogurt-Berry Pops

5 from 2 votes

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A perfect summer treat, with just the right combination of tart, sweet and creamy.

Yogurt-Berry Pops from Katie Workman / themom100.com
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):

Puff Pastry Breakfast Tarts with Spinach, Egg and Cheese / Photo by Cheyenne Cohen / Katie Workman / themom100.com
Slice of frittata on a colorful plate.
Shakshuka with Swiss Chard / Mia / Katie Workman / themom100.com
Carrot Raisin Bread / Mia / Katie Workman / themom100.com
5 from 2 votes

Yogurt-Berry Pops

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

Ingredients 

  • 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

Instructions 

  • 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.

Notes

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!

Nutrition

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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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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2 Comments

  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!

    xoxo
    – Erin –