Popsicle season has officially arrived in North Carolina. Most days are teetering on the hot side and the air is thick – something I’m still not used to having grown-up in bone-dry Wyoming. We’ve lived here three summers now and I know from experience it’s barely the start – it’s only June after all and summer isn’t official for a couple more weeks so it’s all the more reason to start making some popsicles. It’s good to get some practice in before the weather gets serious in July.
There are about a gazillion recipes for yogurt popsicles, which seems silly considering a batch requires only a few simple ingredients – in this case Greek yogurt, fresh strawberries, honey, sugar, and some water – and a little bit of time to pull them together. However, things do get a little complicated in determining how much of the stuff you need in order to properly fill whatever popsicle mold you’re using. I’ll use this opportunity to urge you to use a mold that doesn’t come with a stick. I bought molds that have snap on lids with the stick built in, which seemed the right thing to do, but now it means I have to fill my molds with just the right amount of filling otherwise they turn out wonky. Molds with lids are less forgiving – I wish I’d saved my dollars and just used dixie cups and old-fashioned popsicle sticks.
I realize I’m probably doing more to talk you out of making your own popsicles, so let’s not worry about the molds and instead focus on having a homemade creamy fruity cold treat – one that you can customize to your taste and feel good about what’s in it. We can’t always say that about the ones we buy at the store.
Feel free to adjust to your liking – I use a whole tablespoon of honey because I love it, but you can pull back on it and let the tangy-ness of the yogurt shine through more if that makes you happy. The berries are, of course, are completely interchangeable so use your favorite and adjust the sugar up or down depending on what you use.
Strawberry Yogurt Popsicles
Creamy and fruity homemade popsicles made with Greek yogurt, honey, and fresh strawberries.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 popsicles 1x
- Category: Desserts
- Method: Mix
- Cuisine: American
Ingredients
- 1 cup strawberries, diced
- 1 tablespoon water
- 2 tablespoons sugar
- 1 cup Greek yogurt
- 1/4 cup milk
- 1 tablespoon honey
Instructions
- Add the strawberries, sugar, and water to a medium sauce pan. Set the heat to medium and stir until the sugar has melted and the strawberries have released some liquid. Let it simmer for about five minutes, or until the strawberries have softened (you should be able to mash them easily with the spoon or spatula). Remove them from the heat and transfer to a medium bowl. Stick the bowl in the freezer for 10 minutes to quickly chill the fruit. Once chilled you can either mash the fruit with a fork (if you want some chunks of fruit in your popsicle) or puree it quickly in the blender (I went the blender route).
- In a separate bowl, combine the yogurt, milk, and honey.
- Layer the yogurt and fruit in the popsicle molds – start with a little yogurt and then a little fruit – until the molds are almost full (leave about 1/4 inch at the top for expansion). Swirl the layers using a skewer or chopstick. If you can’t be bothered with the layering method, go ahead and add the fruit to the yogurt in the bowl and swirl it around before adding to the molds.
- If using old fashioned popsicle sticks, place the molds in the freezer until the filling starts to firm up – at that point (probably after 30 minutes or so) stick the popsicles sticks in.
- Let the pops freeze for at least six hours. If using plastic molds you may need to run them under warm water for a minute to remove the molds when you’re ready to serve them.
Notes
This recipe will get you around 3 cups of filling. I have a set of 6 molds that hold about 1/2 cup of water each (filled almost to the top). Depending on your molds you can add more yogurt and/or milk to get the right amount (or less if your molds are smaller). If you fill your molds and then realize you still have some space just top them off with a little more yogurt before you freeze them.
Nutrition
- Serving Size: 1 popsicle
- Calories: 90
- Sugar: 11.2g
- Sodium: 26.4mg
- Fat: 2.7g
- Saturated Fat: 1.3g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 11.9g
- Fiber: 0.5g
- Protein: 5.1g
- Cholesterol: 7.2mg
Keywords: strawberry yogurt popsicles
Christine says
LOVE Chef’s Table although I’m only up to Dan Barber so far. It’s shot beautifully. As are your popsicles here. Mouth watering.
April says
The Dan Barber one is so good — they’re all good! I watched all of them in a week and I want to watch them all again. I hope they do season 2 soon!
Cheyanne @ No Spoon Necessary says
These popsicles look stellar, girlie! I LOVE that you added greek yogurt- genius! I bet that addition gives a nice creamy, dreamy kick to these! Yum and oh, SO perfect to beat this heat! Cheers!
Anu-My Ginger Garlic Kitchen says
These popsicles look just divine! Gorgeous and delicious!
Maureen | Orgasmic Chef says
I love popsicles, even the ones that aren’t so healthy. These would not only be a huge treat but it’s all good. They’re beautiful!
★★★★★
April says
Thanks so much, Maureen! Hope you’re feeling better š
Thao @ In Good Flavor says
Despite your troubles, the popsicles came out wonderfully. It’s a nice warm day here up north and I’m trying to resist the urge run the AC. These popsicles are what I need for a refreshing cool down.
Rachelle @ Beer Girl Cooks says
You’re in NC? I’m in Charlotte and these popscicles are going to be absolutely necessary soon. I know what you mean about the popsicle molds too – if you put in to much it all squishes out the top. Dixie cups and sticks are the way to go – and so retro!
April says
Hi Rachelle – I’m in Chapel Hill, so just a few hours from you š
Kelley @ Chef Savvy says
These popsicles sound wonderful! I’ve never made a popsicle with yogurt yet. I will have to give that a try!