Recipe Of The Week: Homemade Fruit Popsicles

The weather will start getting warmer soon and there is nothing like a fresh, cold and healthy treat to help you beat the heat! This week’s recipe comes from Jessica Gavin.

Jessica has a few recipes for these popsicles but today we will just focus on the Peach Strawberry Yogurt Popsicles.

“The keys to success”

  • Molds: Popsicle making technology has impressively advanced since I was a kid. Companies like Zoku  have come up with smart gadgets. Consumers have also gotten impressively creative with shapes, characters, and even light sabers! I decided to ditch my old school plastic contraption for a slightly updated Norpro Ice Pop Maker that I found on Amazon.
  • Fruit: I like to puree naturally sweetened fruit with lemon or lime for some acidity to reduce the overly icy texture. Fruit juice such as orange, lemon, guava, grape or apple make the most reliable pops that tend to melt slower. A combination of puree and juice mixed also works to infuse different flavors. To add texture and visual appeal, you can chop small or thinly sliced pieces of fruit like watermelon, strawberry, mango, pineapple or kiwi.
  • Creamy Popsicles: Adding yogurt for protein and probiotics for digestive health creates a natural creaminess that adds a smooth texture. Pureed bananas with the juice can also create a soft bite. Unsweetened coconut milk adds a creamy popsicle texture with subtle sweet flavor. Mixing or blending juice, whole fruit and something creamy also make for a consistently creamy popsicle.
  • Freeze Time: Depending on the ingredients, at least 4 to 6 hours is needed to turn the parts from liquid to solid. Overnight freezing is the safest bet, and something to look forward to the next day!

Prep Time: 7 hrs
Total Time: 13 hrs
Servings: 10 popsicles per recipe
Calories: 100kcal


Peach Strawberry Yogurt Popsicles

  • 3 cups strawberries, pureed to 1 1/2 cup
  • 3 cups peaches, peeled and sliced, pureed to 1 1/2 cup
  • 2 tablespoons honey, divided
  • 2/3 cup vanilla greek yogurt
  • In a blender, puree strawberries with four teaspoons honey then set aside. Clean blender, puree sliced peaches with two teaspoons, honey, set aside.
  • Layer the popsicles as follows; 2 teaspoons strawberry puree, one teaspoon yogurt, two teaspoons mango puree and repeat. Make a fruit puree your last layer.
  • Tap the mold on the counter to make sure all of the layers settle. Use a small spoon to drag vertically from the bottom to the top of the mold a few times to create a swirled pattern.
  • Gently tap the molds on the countertop to remove any air bubbles. Insert the popsicle sticks, and then freeze for at least 6 hours, or overnight.