These Blueberry Greek Yogurt Pops Are My Summer Sanity Saver
So, picture it: sweltering July, kids doing that thing where they're everywhere at once, and me standing in the kitchen wondering how I ended up with blue fingerprints on the fridge (and, oddly, my left elbow). That's when I started making these Blueberry Greek Yogurt Pops. Not only do they keep the kitchen less oven-hot, but I honestly like them better than most ice creams. Plus, they're way less guilt-inducing when I inevitably eat three in a row. My sister calls them "breakfast dessert"—which I think is an endorsement, right?
Why You'll Probably Love These (Even If You're Doubtful)
I usually whip these up when I've got a mountain of blueberries threatening to grow fuzz. My family goes bananas—er, blueberries—for them because they're creamy, fruity, and not too sweet. Actually, I find that the tang of Greek yogurt does wonders alongside the berries. Oh, and I love that you can toss in whatever you’ve got on hand (seriously, I once used frozen mixed berries by accident—nobody noticed). The only downside? Sometimes the pops refuse to come out of the molds without a wrestling match, but, hey, that's part of the fun. Or the chaos, depending on the day.
What You'll Need (And What I Sometimes Swap)
- 1 and ½ cups fresh blueberries (or frozen—just thaw them out a bit; I have zero patience for waiting, so I zap them in the microwave for 30 seconds)
- 2 tablespoons honey (maple syrup is a good stand-in, especially if you run out, which I do, constantly)
- 2 cups plain Greek yogurt (full-fat is creamier, but my grandmother always swore by the nonfat kind; honestly, use what you have)
- 1 teaspoon vanilla extract (optional, but it adds a lovely background note—sometimes I skip it if I'm distracted)
- A squeeze of lemon juice (totally optional, but I like the zing)
- A pinch of salt (don’t ask me why, but I swear it brings out the flavor)
How I Actually Make These Pops
- Mash the Blueberries: Grab a bowl and crush the blueberries a bit with a fork (or potato masher if you're feeling aggressive). You want some juicy bits but not a full-on puree. Don’t worry if it looks like a crime scene.
- Add Honey: Stir in the honey while the berries are still kind of warm. Taste it! (This is where I always sneak a spoonful, just to make sure it’s not too tart.)
- Mix the Yogurt: In another bowl, whisk together the yogurt, vanilla, lemon juice (if using), and salt. I usually don’t fuss about lumps—life’s too short.
- Swirl Everything Together: Spoon a bit of blueberry mix into your popsicle molds, then a dollop of yogurt, and repeat until they're full. I like to swirl it gently with a skewer, but honestly, sometimes I forget and it’s just fine.
- Freeze: Pop in the sticks and freeze for at least 4 hours, or until solid. Overnight is safest, unless you're super impatient (like me, most days).
- Release and Eat: Run the molds under warm water for a few seconds. Sometimes you need to wiggle them a bit—don’t force it or you’ll end up with blueberry confetti all over the counter. Not that I’d know...
Things I Wish I’d Known Earlier (Learn from Me!)
- If your pops stick, dipping the molds in a bowl of warm water (not boiling, please) works better than holding them under the tap, in my experience.
- Don’t overfill the molds or you’ll have yogurty disasters in the freezer. Trust me, I learned that the hard way.
- If you skip the lemon juice, it’s still tasty, just a bit less zippy. My husband actually prefers it that way, go figure.
Stuff I’ve Experimented With (Some Wins, Some Oops)
- Raspberries instead of blueberries: Actually, quite good! Just strain out the seeds if you hate the crunch.
- Chocolate chips: Sounds like a winner, right? But they freeze weirdly and make the pops fall apart sometimes. Maybe don’t do that, unless you like living on the edge.
- Dairy-free yogurt: Coconut yogurt works fine, but the texture’s a bit looser. Still, for my lactose-avoiding friends, it’s a win.
Do You Really Need Popsicle Molds?
I use those silicone popsicle molds (found mine here), but honestly, I’ve used paper cups and even old ice cube trays in a pinch. If all else fails, just pour it in a loaf pan, freeze, and scoop like frozen yogurt. Not exactly the same, but hey, it gets the job done.
How Long Do These Keep? (Not That They Last)
Technically, you can keep these in the freezer for up to two weeks, just cover them so they don't taste like old peas. Though honestly, in my house, if they last more than a day it’s a minor miracle. I did once find one in the back after a month—it was fine, just a bit frosty.
How We Like to Serve 'Em
I usually hand these out as an after-dinner treat, but my kids have been known to sneak them for breakfast (with my full support, especially on Mondays). If I’m feeling fancy, I’ll drizzle a little extra honey and add some granola on the side—kind of like a breakfast sundae, which is not a thing, but maybe should be?
Lessons Learned (The Hard Way, Of Course)
- I once tried freezing them in under two hours—ended up with slushy yogurt soup on a stick. Just wait the full four hours, even though it’s agony.
- If you forget to swirl the layers, it turns out marbled-looking, which some people (me) actually prefer.
- Popsicle sticks: if you run out, use teaspoons! My neighbor does this and calls it "eco-chic." Sure, why not?
Questions People Actually Ask Me
- "Can I use strawberries instead?" Totally! Just mash them up like the blueberries. It’ll be slightly sweeter.
- "What if I don’t have Greek yogurt?" Well, you can use regular yogurt, but it might be a little icier (not a dealbreaker, just different). Or check out this hack for straining regular yogurt—worked for me in a pinch.
- "Is it okay to add more honey?" Sure thing. Taste and adjust as you go. I sometimes add a glug more if the berries are on the tart side.
- "Do I need to thaw frozen berries first?" Eh, sort of. If you’re mashing them, it’s way easier if they aren’t rock hard. But I may have just bashed frozen ones once or twice out of impatience.
- "Are these healthy?" I mean, compared to ice cream? Definitely. But I’m not a doctor, so take that with a grain of salt (or a pinch, as above!)
And, for what it’s worth, if you end up with yogurt all over your shirt or little blue handprints on the counter, just remember: it’s a sign of a life well lived. Or a busy Tuesday. Either way, hope these blueberry Greek yogurt pops make your day a little cooler. If you ever want to geek out about popsicle science, this post is a great rabbit hole.
Ingredients
- 2 cups fresh blueberries
- 2 cups plain Greek yogurt
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ cup milk (any kind)
- 1 tablespoon chia seeds (optional)
- Pinch of salt
Instructions
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1In a blender, combine the blueberries, 1 tablespoon of honey, and lemon juice. Blend until smooth.
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2In a mixing bowl, whisk together the Greek yogurt, remaining honey, vanilla extract, milk, chia seeds (if using), and a pinch of salt until smooth.
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3Spoon alternating layers of the blueberry puree and yogurt mixture into popsicle molds to create a swirled effect.
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4Insert popsicle sticks and freeze for at least 4 hours, or until completely solid.
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5To serve, run the molds under warm water for a few seconds to easily release the pops.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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