After spending last week on vacation, I have definitely had more than my fair share of unhealthy treats. I went a bit overboard, indulging in everything from s’mores and donuts to chocolate peanut butter fudge. Now that I’m home and school has started, I’m back to mostly healthy eating, but since it’s impossible for me to stay out of the kitchen for long, I quickly decided on a healthy treat to make. As a kid, I used to love putting tubes of yogurt into the freezer and then eating them like a popsicle. These yogurt pops are definitely the same concept, but even better. You could use any fruit and yogurt combination that you like, but I chose to use the last of the summer berries and layer a strawberry and blueberry puree with plain greek yogurt that I sweetened slightly with homemade strawberry syrup.
If you don’t feel like going to all the trouble of making your own syrup, you could easily use the fruit syrup that comes alongside greek yogurt sold at the store. Jam or honey would also work really well. These pops are slightly tart because I used greek yogurt, but if you prefer them slightly sweeter, just add more syrup. My favorite part about making yogurt pops is that the popsicle sticks easily stay in place before freezing since the yogurt is so thick. It is not necessary to use foil or other methods to help the sticks stay put until the pops freeze. If you haven’t yet caved and bought a popsicle mold, you’re still in luck! Dixie cups make a perfect replacement. Just freeze the yogurt in the cups and then rip/peel the cup off when ready to eat. Your pops will be a different shape than mine, but still just as delicious! If you’ve recently overindulged like me, you can still enjoy a frozen treat free of any guilt.
Mixed Berry Yogurt Pops
Yield: 5-7, depending on size of mold
1 1/2 cups greek yogurt
1-3 Tbsp. strawberry syrup (I used 1 and they were pretty tart, add more if you want them to be sweeter)
1 cup chopped strawberries
1 cup blueberries
2 Tbsp. honey or agave
In a food processor, combine the strawberries, blueberries and honey until pureed. In a small bowl, combine the yogurt and strawberry syrup. Layer the yogurt and fruit puree in the popsicle molds until they are full. You can start with either the yogurt or puree. Stick popsicle sticks into the center of each mold and freeze until solid, preferably overnight. To release the pops, run the mold under hot water until the popsicle loosens and easily comes out.