Easy Fruit & Yogurt Popsicles

By Ann Fulton

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Two basic ingredients are all you need for wholesome, creamy, refreshing popsicles that can be customized to taste.


I have a vivid memory of running through the sprinkler with my sister on a hot summer day, only to hear the distant melody of an ice cream truck. No sound was more thrilling or inspired such speed. The mere thought of chasing down the truck is enough to make even my adult mouth water.

Sadly, the ice cream truck didn’t drive through our neighborhood often enough, so we improvised by making our own popsicles with a variety of juices and fruit. We’d even freeze plain old orange juice for a homemade version of Italian ice. Truth be told, frozen orange juice cups can frequently be found in our current freezer.

When my kids have friends over, there is hardly a more welcome grab-and-go snack than a refreshing popsicle. With its bright fruity flavor, the following option has scored high marks. As a parent, I appreciate this snack for its short ingredient list and hidden health benefits. Nowadays, we are so often reminded that Americans eat too much sugar, and these frosty treats earn bonus points for their lack of refined sugar.

Of course, we don’t typically think of popsicles for breakfast, but what kid wouldn’t be thrilled? And why not?  With a hearty dose of fruit, calcium and protein, these cool pops are basically a smoothie on a stick.  In fact, we’ve come up short on the final yield having snacked on the creamy mixture before it found its way to the molds!

With the use of a blender these healthy treats are simple to make, and they’re quite versatile, too. Almost any fresh or frozen fruit will work, and mixing and matching the fruit will allow for endless flavor options. Most recently, I used all cherries and vanilla yogurt with delicious results.

Two basic ingredients are all you need for wholesome, creamy, refreshing popsicles that can be customized to taste.
Fruit & Yogurt Popsicles
Depending on the type of yogurt, variety of fruit, and whether the fruit is fresh or frozen (fresh fruit tends to be sweeter than frozen), the blended mixture will range from slightly tart to perfectly sweet.  Final adjustments can be made according to taste with a drizzle or two of honey.

Yields 8 servings.
  • 2 cups fresh or frozen sweet cherries (pitted), blueberries, raspberries, strawberries and/or sliced bananas
  • 2 cups vanilla yogurt (I use Stonyfield’s 2% Smooth & Creamy French Vanilla)
  • Optional: 1 tablespoon honey (or to taste)
  1. Place the fruit and yogurt in a blender. Cover and blend until the mixture is smooth, scraping down the sides of the blender once or twice as needed.  (If you prefer some chunks of fruit in your popsicles, you may stop blending at the desired consistency.)
  2. Taste the mixture and add honey as desired.
  3. Pour the mixture into popsicle molds.  If you don’t have molds or the mixture exceeds what your molds will hold, small paper cups and wooden craft sticks work well.  To keep the sticks upright, secure a piece of aluminum foil over the top of each cup and poke the stick through the center.  You can also set a timer for 60 to 90 minutes and poke the sticks into the partially frozen popsicles at that time.
  4. Place the molds or cups in the freezer for at least 6-8 hours.  Overnight freezing, however, will make the popsicles easier to remove from standard molds.  Run molds under warm water (or briefly dip them in a cup of warm water) to loosen the popsicles. If using paper cups, simply tear the cup away from the popsicle.
  • Popsicle molds can be found online or seasonally in many kitchen and dollar stores.
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  1. Sandy

    Well here I am, it’s February 28 and we just finished watching the snow fall for 12 hours and waiting for the next round to begin. Looking at your fruit and yogurt pop is making my mouth water and I want to try orange juice and yogurt to see if they are close to ‘creamsicles’ among other flavors. Turning out the lights now so that morning comes sooner. 😉

    1. Ann Post author

      Ha ha…that’s great, Sandy! I love the creamsicle idea. They may turn out more icy than creamy when using juice in place of whole fruit, but they couldn’t be bad! Maybe slip in a little frozen banana if you’d like some creaminess. If you try, please report back!

      1. Sandy

        I will and thanks for the ideas. Knowing the difference a banana makes in a green smoothie, I am sure it will make the juice pop creamier. I don’t think I would even consider not using the orange as well as the juice. I love the pulp. I am that girl that uses a recipe as a guideline. I’ll try to pay attention to what I am doing and get back to you.

  2. Mary Lou Keller

    I saw this recipe then forgot where it was I saw it until today. I need to make these before summer is gone. After our terribly hot and humid June and July (along with a ton of rain) we are now having very fall like temps. Next week it looks like back to August weather so I will give these a try.

    I made some popsicles earlier in July that turned out fab and all I used was coconut water and fresh sliced strawberries kiwi and blueberries. So refreshing!

    1. Ann

      Refreshing indeed! So good to hear from you, Mary Lou! We have been on a big popsicle kick here this summer, so I have more recipes to send your way if the hot weather continues. : )