Recipe: Berry Yogurt Ice Pops!

With day after day of warm sun finally shining down on us (perhaps still with an intermittent garden watering day of rain) the need for cool and refreshing treats is upon us! The local strawberries are here in force and there are whispers of local blueberries on the air, so why not make these delectable looking ice pops to enjoy by the pool or a moment of relaxation in the shade of a tree.

Berry Yogurt Ice Pops

A tasty and healthy way to beat the heat and extend the berry season.

Total Time: 30 minutes active; 6 hours total

Servings: 8

2 cups fresh berries, washed and chopped (use a single kind or a variety)

1/4 cup sugar

2 tablespoons honey

1/4 cup water

1 teaspoon lemon juice

1 1/2 cups plain, nonfat Greek yogurt

🍎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.

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

Recipe and photo from Stronger Together.

, , , , , ,

Comments are closed.

6 Main Street, Springfield, VT 05156, (802) 885-3363

HOURS: Monday - Friday: 7AM-7PM · Saturday: 8AM-7PM · Sunday 9AM-5PM