These 3-Ingredient Yogurt Berry Popsicles are creamy, tangy, and bursting with juicy berry flavour. Made with Greek yogurt and a swirl of blended berries, they have that perfect balance of tart and sweet, and are a great for a boost of protein as a refreshing snack or healthier dessert.
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Why You'll Love This Recipe
These Yogurt Berry Popsicles are creamy, fruity, and incredibly easy to make with just three wholesome ingredients. They’re a refreshing summer treat that feels indulgent but is actually packed with protein and nutrients from real fruit and yogurt.
- Only 3 ingredients and no refined sugar
- Thick, creamy texture that’s easy to bite into
- Naturally sweet and tangy with the bright flavour of real berries
- Customisable with your favourite fruit combos
- Great for breakfast, snacks, or a healthier dessert
Ingredients
- Greek yogurt - The creamy base that gives these popsicles their rich, smooth texture. Full-fat works best for a less icy result, but you can use any type you prefer.
- Mixed berries - I used a combination of blueberries and strawberries, but feel free to use whatever fruit you like—mango, raspberries, blackberries, peaches, or even bananas.
- Honey - A natural sweetener that not only adds flavour but also helps soften the popsicles by lowering the freezing point.
See recipe card for quantities.
Instructions
STEP 1: First, add ingredients into blender.
STEP 2: Blend ingredients until smooth. Taste and adjust as needed.
STEP 3: Pour mixture into popsicle molds. Leave a bit of room at the top (about ¼") of the molds to allow for expansion during freezing.
STEP 4: Freeze for at least 6 hours (or overnight if possible.
STEP 5: Once frozen, run popsicle mold under warm water to loosen popsicles, then slide them out. Enjoy!
Storage and Equipment
You’ll need a good blender or food processor to get a smooth, even mixture. I love using my Vitamix for fruit popsicles because it’s powerful enough to blend everything down to a perfectly smooth texture (especially great if using frozen fruits). But if you're looking for something more budget-friendly, a Nutribullet works great too.
When it comes to popsicle molds, I personally prefer those made from silicone, like this one here (which is the one I use). The flexible silicone base makes it easy to push in to release the popsicles, which being sturdy enough so that it doesn't tip over easily. But if you don't have a mold, sticking popsicle sticks into paper cups, ice cube trays, or muffin tins can also work in a pinch too.
My recipe makes roughly 30 ounces of popsicle mixture, which fills 10 standard 3-ounce molds. If your mold is smaller or you’re making fewer popsicles, simply scale the recipe down to match the volume you need.
Store popsicles in a freezer-safe container or freezer bag for up to 2 months. Individually wrap popsicles in parchment paper to prevent sticking in the freezer.
Toasty's Tips
- Full-Fat Yogurt Results in a Creamier Texture. Lower-fat versions can be used but may turn out slightly icier.
- My recipe makes roughly 30 ounces of popsicle mixture, which fills 10 standard 3-ounce molds. If your mold is smaller or you’re making fewer popsicles, simply scale the recipe down to match the volume you need.
- Use Whatever Fruit You Like. This recipe works just as well with mango, peaches, bananas, apples, or any soft, ripe, fresh or frozen fruit you have on hand.
- Always Taste Before Freezing. Freezing dulls flavours, so your mixture should taste slightly sweeter and stronger than how you want the final popsicle to be. Give it a quick taste and adjust sweetness, citrus, or salt as needed before you pour it into your molds.
- Add a Bit of Sweetener. Natural sweeteners like honey, maple syrup, or agave don’t just enhance flavour - they also lower the freezing point, which helps your popsicles freeze softer and smoother. Even using naturally sweet, ripe fruit helps with this!
- Leave Room at the Top. Always leave about ¼ inch of space at the top of your molds. Liquid expands as it freezes, so this helps prevent overflow and keeps your molds clean.
- Run Molds Under Warm Water to Release. To release popsicles easily, run the molds under warm water for 10-15 seconds. They should slide right out - or if you’re using silicone molds, just push them out from the bottom.
- Store Popsicles Properly. Once frozen, remove the popsicles from their molds, wrap them individually in parchment paper, and store in a freezer-safe container or bag. This helps prevent sticking and freezer burn.
Other Recipes to Try:
Looking for other Homemade Popsicles like this? Try these:
📖 Recipe
Yogurt Berry Popsicles (3 Ingredients)
Suggested Equipment
Ingredients
- 2 cups Greek yogurt - full-fat is ideal for creaminess
- 3 cups mixed berries - strawberries, raspberries, blueberries, or a mix
- ¼ cup honey - or maple syrup or agave
Instructions
- Add ingredients into blender.
- Blend ingredients until smooth. Taste and adjust as needed.
- Pour mixture into popsicle molds.
- Freeze for at least 6 hours (or overnight if possible).
- Once frozen, run popsicle mold under warm water to loosen popsicles, then slide them out. Enjoy!
Notes
- Watch the full step-by-step video tutorial here.
- Full-Fat Yogurt Results in a Creamier Texture. Lower-fat versions can be used but may turn out slightly icier.
- My recipe makes roughly 30 ounces of popsicle mixture, which fills 10 standard 3-ounce molds. If your mold is smaller or you’re making fewer popsicles, simply scale the recipe down to match the volume you need.
- Use Whatever Fruit You Like. This recipe works just as well with mango, peaches, bananas, apples, or any soft, ripe, fresh or frozen fruit you have on hand.
- Always Taste Before Freezing. Freezing dulls flavours, so your mixture should taste slightly sweeter and stronger than how you want the final popsicle to be. Give it a quick taste and adjust sweetness, citrus, or salt as needed before you pour it into your molds.
- Add a Bit of Sweetener. Natural sweeteners like honey, maple syrup, or agave don’t just enhance flavour - they also lower the freezing point, which helps your popsicles freeze softer and smoother. Even using naturally sweet, ripe fruit helps with this!
- Leave Room at the Top. Always leave about ¼ inch of space at the top of your molds. Liquid expands as it freezes, so this helps prevent overflow and keeps your molds clean.
- Run Molds Under Warm Water to Release. To release popsicles easily, run the molds under warm water for 10-15 seconds. They should slide right out - or if you’re using silicone molds, just push them out from the bottom.
- Store Popsicles Properly. Once frozen, remove the popsicles from their molds, wrap them individually in parchment paper, and store in a freezer-safe container or bag. This helps prevent sticking and freezer burn.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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