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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