Greek Yogurt Berry Popsicles


This weekend we were under an excessive heat warning, so I mainly stayed in the AC and tried not to melt while going to the grocery store. When it’s 112 degrees outside I crave cold foods and refreshing fruit, so I wanted to make a frozen treat that was both tasty and healthy. These red, white and blue popsicles were so easy to make and have more nutrients than store-bought popsicles. I tried a few flavors of yogurt (vanilla, coconut and lemon) and mixed in some fresh blueberries and strawberries (you could also use frozen berries, just thaw them before puréeing). With the patriotic colors, they are perfect for a 4th of July barbecue!



Greek Yogurt and Berry Popsicles
Yields 8


  • 1 cup blueberries
  • 1 cup strawberries
  • 2 cups nonfat greek yogurt


  1. Pulse blueberries in a food processor or blender, until it resembles the texture of a jam with chunks of fruit. Place in small bowl and set aside. Repeat with strawberries.
  2. Next, layer spoonfuls of all three ingredients into the popsicle mold (I layered yogurt, blueberries, strawberries, yogurt, blueberries, strawberries, then yogurt again). Once they are filled to the top, use a kabob skewer (or knife) to lightly stir up the ingredients to break up the layers and evenly distribute the fruit. Place in freezer for a few hours and then enjoy!