Strawberry Frozen Yogurt Pops
A refreshing, creamy frozen treat made with Greek yogurt, fresh strawberries, and honey. These naturally sweetened popsicles are quick to prepare, require no baking, and are perfect for warm afternoons or a nutritious breakfast alternative.
- Prep
- 10 min
- Cook
- —
- Wait
- 6 hr
- Total
- 6 hr 10 min
- Makes
- 6 frozen yogurt pops
Steps
Before you start
- Wash and hull fresh strawberries before starting
- Have your 6-cavity popsicle molds and sticks ready (or use molds with built-in sticks)
- Ensure all ingredients, especially the Greek yogurt and milk, are at room temperature for easier blending
Prepare the strawberries
- Rinse the strawberries under cool running water and remove the green leafy tops (hulls).
- Roughly chop the strawberries into ½-inch (1 cm) chunks.
- You should have approximately 1 cup (150g) of chopped fruit.
- Set aside.
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Ready when: Strawberries are chopped into uniform pieces
Tip: Cut large strawberries in half before chopping to ensure they blend smoothly without chunks
Blend the mixture
- Add the chopped strawberries, Greek yogurt, honey, milk, and vanilla extract to a blender or food processor.
- Blend on medium-high speed for 1–2 minutes, pausing once to scrape down the sides if needed, until the mixture is completely smooth and light pink throughout.
- The texture should be like a thick smoothie.
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Ready when: Mixture is completely smooth with no visible strawberry chunks or yogurt lumps
Tip: Blend until silky; a slightly thin mixture freezes better than one that is very thick
Fill the popsicle molds
- Pour the strawberry yogurt mixture evenly into the 6-cavity popsicle molds, filling each cavity about three-quarters full and leaving ½ inch (1 cm) of space at the top to account for expansion during freezing.
- Insert popsicle sticks into the center of each mold, pushing them down until they stand upright (most molds have a mechanism to hold the sticks in place).
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Ready when: All molds are evenly filled and sticks are upright and stable
Tip: Avoid overfilling; the mixture will expand slightly as it freezes and may push the sticks out
Freeze until solid
- Place the molds in the freezer for at least 4 hours, or until the popsicles are completely solid and difficult to move within the molds.
- For easiest removal and best texture, freeze for 6–8 hours or overnight.
- Once fully frozen, run the outside of each mold under warm (not hot) tap water for a few seconds and gently push the pops up and out of the molds.
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Ready when: Popsicles are completely frozen and pull away slightly from the mold sides when pushed
Tip: If sticks are loose after freezing, freeze for an additional hour before removing; if molds are stubborn, run warm water around the sticks themselves
Good to know
Tips
- For a tangier flavor, add 1 teaspoon of fresh lemon juice or lemon zest to the blender in step 2
- If the blended mixture seems too thick after blending, add milk 1 tablespoon (15 ml) at a time until it reaches a thick smoothie consistency
- Freeze any leftover mixture in ice cube trays for smoothie add-ins, or layer in a bowl and freeze for a creamy frozen yogurt
- For striped or swirled pops, fill halfway with strawberry mixture, then add a second yogurt flavor (vanilla, plain, or another fruit) and gently swirl with a skewer or toothpick before inserting sticks
Make ahead
Yes. Blend the mixture and fill the molds up to 1 day ahead; cover with plastic wrap and freeze. Frozen pops can be made up to 1 week ahead.
Storage & reheating
Room temperature: Not applicable—store in freezer only. Refrigerator: Transfer unmolded pops to an airtight container and store up to 2 days (they will soften). Freezer: Keep in molds covered with plastic wrap, or transfer to a freezer bag; store up to 2 weeks. Serve directly from the freezer or let soften at room temperature for 1–2 minutes before eating.
Substitutions
- plain Greek yogurt → non-fat Greek yogurt, plain regular yogurt, or coconut yogurt. Regular yogurt will be less thick; if using it, reduce milk to 2 tablespoons (30 ml) to maintain consistency
- fresh strawberries → frozen strawberries (thawed and drained) or other fresh berries (raspberries, blueberries, blackberries). Thaw frozen berries and drain excess liquid to prevent watery pops. Mixed berries will create a marbled effect
- honey → maple syrup, agave nectar, or granulated sugar. Use equal amounts by volume; sugar may require slight stirring after blending to fully dissolve
- whole milk → almond milk, oat milk, coconut milk (lite or regular), or half-and-half for extra richness. Non-dairy milks work equally well. Half-and-half will create a creamier, richer pop
