Frozen Yogurt Pops
Greek yogurt blended with strawberries, honey and vanilla and frozen into creamy pops. Six servings, with 10 minutes of work and 4 hours of freezing.
How to Cook Frozen Yogurt Pops
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Blend 150 g of the strawberries with the yogurt, honey, vanilla and lemon juice until smooth.
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Chop the remaining strawberries finely and stir them in.
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Spoon the mixture into 6 pop moulds, tapping them on the counter to settle it. Insert the sticks.
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Freeze for at least 4 hours, until solid. To unmould, run the moulds under warm water for 10 seconds.
Keep an Eye on These
- Use the sweetest strawberries you can find; frozen fruit tastes less sweet.
- If you have no moulds, use small paper cups and wooden sticks.
- Chop the extra fruit small so it does not make the pops hard to bite.
A Little Background
The sound is how you know they are ready: a clean snap as the pop comes out of the mould, and a cold, tangy first bite that melts slowly. Creamy, not icy. Greek yogurt keeps the texture smooth, and strawberries give the colour and the sweetness.
Blend part of the fruit into the yogurt for colour and flavour, and stir chopped pieces in for texture. Do not use fat-free yogurt, because it freezes hard and icy. A little honey softens the freeze and rounds off the tartness, and lemon juice sharpens the berries. Four hours is the minimum. Overnight is better.
Taste the mixture before you fill the moulds. Freezing dulls sweetness, so it should taste slightly sweeter than you want the finished pop to be. Run the moulds under warm water for a few seconds to release them. They keep for 2 months in the freezer, wrapped, and make a cool, light dessert that is mostly fruit and yogurt.
What to Serve It With
Fresh berries · A glass of cold water · A handful of nuts
Leftovers
Keeps in the freezer for up to 2 months, wrapped.
Common Questions
How long does Frozen Yogurt Pops take to make?
About 10 minutes of hands-on work — 10 minutes of preparation and of cooking — plus 4 hours of freezing, so allow 4 hours 10 minutes from start to finish. The recipe serves 6.
What are the key tips for making Frozen Yogurt Pops?
Use the sweetest strawberries you can find; frozen fruit tastes less sweet. If you have no moulds, use small paper cups and wooden sticks. Chop the extra fruit small so it does not make the pops hard to bite.
What should I serve with Frozen Yogurt Pops?
Fresh berries; A glass of cold water; A handful of nuts.
Can Frozen Yogurt Pops be made ahead or frozen?
Keeps in the freezer for up to 2 months, wrapped.
Is Frozen Yogurt Pops suitable for a special diet?
This recipe is vegetarian, gluten-free, weight-loss friendly, low-carb and keto. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Frozen Yogurt Pops?
About 73 kcal per serving, with 7 g protein, 9 g carbohydrate and 1 g fat. The figures are calculated from the ingredient list and are an estimate.
Frozen Yogurt Pops Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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