These Strawberry Blueberry Yogurt Pops are a great way to cool off with on a hot summer day. The fruit combined with the plain Greek yogurt has a deliciously refreshing taste. And making these is pretty easy as it only takes less than six ingredients. So you’ll really enjoy making these as much as you’ll enjoy eating them!
I love to buy my baking ingredients from Whole Foods Market, Wegmans and Sprouts Farmers Market. They have an excellent assortment of the freshest fruits and vegetables. There’s a great food processor on my Shop Page in case you need one. If you’d like to see some great kitchen essentials, check out the ones I use at Adrienne’s Kitchen Essentials.
Strawberry Blueberry Yogurt Pops
2 Cups of blueberries, frozen or fresh
2 Cups strawberries, frozen or fresh, (stems removed if fresh)
1 Cup of plain Greek yogurt or nondairy almond milk
1/4 Cup of water for each batch, or as needed if the consistency is too thick
5 Tablespoons of honey, to be split up into the strawberries, blueberries and yogurt mixture
-Purée the blueberries and 2 tablespoons of honey in a Vita Mix or food processor. Blend then set side in a separate bowl.
-Purée the strawberries and two 2 tablespoons of honey in a Vita Mix or food processor. Blend then set aside in a separate bowl.
-Then add 2 tablespoons of honey into the Greek yogurt.
Add the three ingredients to each pop mold in layers, alternating between the strawberries, blueberries and yogurt.
-You can then mix slightly with a chopstick and add the popsicle cover and sticks. Freeze for 4 hours or overnight.
-Remove the pops mold from the freezer then run warm water over the bottom half of the mold for about 12 seconds to loosen popsicles. Enjoy!