Frozen Yogurt Pops
Ingredients
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- 1 1/2 cups fresh strawberries – hulled and chopped (~19.5 medium strawberries)
- 3 tbsp granulated sugar
- 2 cups plain whole-milk yogurt
- 3 tbsp honey
- 1 tsp pure vanilla extract
- 1/2 cup fresh blueberries – rinsed and patted dry
- 1/2 cup fresh raspberries – rinsed and patted dry
Instructions
1. Place the chopped strawberries in a small bowl and sprinkle with the granulated sugar. Stir to coat, then let stand at room temperature for 10–15 minutes until the berries have released some juices and softened slightly.
2. While the strawberries macerate, add the plain whole-milk yogurt, honey, and pure vanilla extract to a medium mixing bowl. Whisk until the mixture is smooth and the honey is fully dissolved, 1–2 minutes.
3. Using a fork or potato masher, lightly mash the softened strawberries in their juices, leaving some small pieces for texture.
4. Fold the mashed strawberries and their juices into the yogurt mixture until just combined, creating a lightly rippled look rather than fully blending, if you like a swirl effect.
5. Gently fold in the blueberries and raspberries so they are evenly distributed throughout the yogurt, taking care not to crush them.
6. Transfer the yogurt mixture to a large measuring cup or bowl with a spout to make pouring easier.
7. Pour the mixture into popsicle molds, leaving about 0.25 inch of headspace at the top of each mold to allow for expansion as they freeze.
8. Tap the molds gently on the counter a few times to remove any large air bubbles and help the mixture settle evenly around the fruit.
9. Insert popsicle sticks into the molds, making sure they stand upright and are centered. If your molds do not hold the sticks in place, freeze the pops for 45–60 minutes first until partially set, then insert the sticks.
10. Place the filled molds in the freezer on a level surface and freeze until completely solid, at least 5 hours or up to overnight, until the pops are very firm and do not feel soft in the center.
11. To unmold, run warm (not hot) water over the outside of the molds for 15–30 seconds, or set them in a shallow dish of warm water for the same amount of time, taking care not to let water flow into the tops.
12. Gently wiggle and pull each frozen yogurt pop straight up to release it from the mold. Serve immediately, or place unmolded pops in an airtight container or freezer bag, separating layers with parchment paper, and freeze for up to 2 weeks.
Frozen yogurt pops are creamy, refreshing treats made by freezing sweetened yogurt with fruit in popsicle molds. They balance a tangy yogurt base with natural sweetness from honey, sugar, and ripe berries, giving a satisfying, ice-cream-like texture that is lighter on the palate. The fresh fruit adds bright, juicy bursts in every bite, while the yogurt keeps the pops smooth rather than icy.
Frozen yogurt as a dessert gained popularity in the United States in the late 20th century as a lighter alternative to full-fat ice cream, eventually inspiring many home-style frozen yogurt pop variations. As popsicle molds became common in home kitchens, cooks began combining plain yogurt with fruit, honey, and flavorings to echo the flavors of soft-serve frozen yogurt in portable form. Today, frozen yogurt pops are a staple warm-weather snack and family-friendly dessert, easily adapted to different fruits and flavors while keeping their roots in the modern frozen yogurt trend.