Berry Yogurt Ice Pops
A tasty and healthy way to beat the heat and extend the berry season.
Servings Prep Time
8 30minutes
Servings Prep Time
8 30minutes
  1. In a saucepan, bring the berries, sugar, honey and water to a boil. Simmer for a few minutes to dissolve the sugar, remove from heat, and pulse in a food processor until just chunky. Place the mixture into a small bowl and cool it in the refrigerator for 15-20 minutes. Whisk or fold the yogurt and lemon juice into the berry mixture until thoroughly combined. Pour the mixture into molds (see Tips & Notes) and freeze for at least 5 hours. Run molds under hot water to release the ice pops.
Recipe Notes

Serving Suggestion

Freeze the ice pop mixture in ice cube trays, and serve two or three in a tall glass of ginger ale for a fun summer cooler. For a non-dairy version, substitute soy yogurt or coconut milk yogurt for the Greek yogurt.

Tips & Notes

If you can’t find molds, use paper cups and wooden paddles or sticks.

Nutritional Information

79 calories, 0 g. fat, 0 mg. cholesterol, 18 mg. sodium, 16 g. carbohydrate, 1 g. fiber, 5 g. protein