Mixed Berry Yogurt Pops

Since January, I have been on a morning juice kick. I love it, to be honest with you, and my morning commute seems a bit incomplete if I go without one. I’m jamming mixed berries, grapefruit, ginger, and spinach and kale into the juicer, and suck it down on the way to work. Let’s just say I feel really good, and have improved energy. With that said, I thought that I would utilize whole berries and make something with my daughter, who by the way not only loves berries but wants to be creative in the kitchen. This is when I thought of making mixed berry yogurt pops. Did I mention she also loves fruit flavored yogurt?

I ordered some Tovolo Groovy Ice Pop Molds not too long ago with anticipation that my kids would love concocting some sort mixture to go in the molds. My daughter was the first to take a go at them (actually I asked if she wanted to help me), and we were both excited for the outcome.

Mixed Berry Yogurt Pops

Got berries, or mixed fruit and yogurt for that matter? Make these. Trust me. You will love them.

Let’s get started.

Ingredients:

  • 1 1/2 cups plain yogurt (non Greek)
  • 1/4 cup granulated sugar
  • 1/2 cup of milk
  • 2 lemons juiced
  • 1 lemon, zest only
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh strawberries, sliced
  • 1/2 cup of blackberries
  • ice pop molds

This is way too easy, so enjoy.

Start by adding the sugar, yogurt, milk, lemon zest, and lemon juice to a mixing bowl. Mix to dissolve the sugar.

Add in the berries.

Using a ladle, pour into the molds.

How to make mixed berry yogurt pops

Add the cover to the molds, and carefully place on a flat surface in the freezer. Freeze for 6 hours.

When ready to eat one (or two), remove  a pop from the base, and run the exterior under warm water for about 30 seconds, or until the mixed berry yogurt pop comes out of the mold.

The result is a perfect treat. It’s sweet, it’s sour, and you get great hunks of berry. My daughter only got about half way through hers before she put it back in the freezer, while my wife and I enjoyed one later that night. They were really refreshing, and pretty much good for you to boot. Hope you enjoy!

Mixed Berry Yogurt Pops
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1½ cups plain yogurt (non Greek)
  • ¼ cup granulated sugar
  • ½ cup of milk
  • 2 lemons juiced
  • 1 lemon, zest only
  • ½ cup fresh raspberries
  • ½ cup of black berries
  • ice pop molds
Instructions
  1. This is way too easy, so enjoy.
  2. Start by adding the sugar, yogurt, milk, lemon zest, and lemon juice to a mixing bowl. Mix to dissolve the sugar.
  3. Add in the berries.
  4. Using a ladle, pour into the molds.
  5. Add the cover to the molds, and carefully place on a flat surface in the freezer. Freeze for 6 hours.
  6. When ready to eat one (or two), remove a pop from the base, and run the exterior under warm water for about 30 seconds, or until the mixed berry yogurt pop comes out of the mold.
  7. The result is a perfect treat. It’s sweet, it’s sour, and you get great hunks of berry. My daughter only got about half way through hers before she put it back in the freezer, while my wife and I enjoyed one later that night. They were really refreshing, and pretty much good for you to boot. Hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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