These berry popsicles are so creamy and flavorful! They’re beautiful, too, with abstract swirls of patriotic colors. Roasting the blueberries and raspberries brings out their jammy sweetness and cooks out some of the water, which helps keep the popsicles creamy rather than icy.
I recommend using whole-milk yogurt because the higher fat content prevents the popsicles from getting too icy. Sweetening the mixture with honey also helps prevent it from freezing rock solid. It’s like magic.
If you’ve ever wondered how to make yogurt popsicles that are actually creamy, these are my tricks to success. Luscious, creamy popsicles are far superior to icy pops.
Since I much prefer tart and tangy to overtly sweet, I might skip the honey in the yogurt and add more lemon juice next time. It’s entirely up to you, though—the beauty of popsicles is that they’ll freeze into a cohesive ice pop no matter what. Just sweeten the mixture to taste before freezing.
I’ve developed a two-popsicles-a-day habit this summer. Needless to say, I am loving these beauties, and I hope you enjoy them as much as I do!
More Cold Treats to Enjoy
These chilled summer desserts are sure to delight:
Please let me know how your popsicles turn out in the comments! I love hearing from you.
Berry Yogurt Popsicles
These super creamy Greek yogurt popsicles are swirled with jammy, roasted raspberries and blueberries. Sweetened with honey, these are all-natural, delicious summer treats. Recipe yields eight 3-ounce popsicles (24 ounces in total).
- Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss the berries with the sugar, salt and 2 tablespoons of the honey. Pour the berries onto the prepared baking sheet and arrange them in a single layer. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
- While the fruit is roasting, blend together the Greek yogurt and lemon juice in a medium bowl. Mix in honey to taste, until it is barely sweet enough for your liking (keep in mind that the berries will be very sweet). Add more lemon juice if you want tart popsicles.
- Let the berries cool for at least ten minutes, then scrape the berries and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together (for a marbled effect, do not mix thoroughly).
- Use the spoon to transfer the yogurt blend into the popsicle moulds and insert popsicle sticks. Freeze for at least four hours. When you’re ready to pop out the popsicles, run warm water around the outsides of the moulds for about ten seconds and gently remove the popsicles. Enjoy immediately.
Notes
Inspired by The Year in Food’s roasted strawberry popsicles with coconut milk (her recipe has since been deleted).
Nutrition
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