Growing up in the Florida Keys was a magical time in my childhood: riding double on the banana seat of my two-wheeler, my little brother holding our fishing poles with one hand and my pants pocket with the other, and my tackle box perched in the white wicker basket in front, nothing said summer quite like the heat rising off the asphalt and the cool ocean breeze blowing across our cheeks and underneath our sweat-soaked hair–unless, of course, you were talking about popsicles.
Back then Saran-wrapped Dixie cups, or plastic cocktail cups with wooden tongue depressors, were about as DIY as you could get, until of course, Tupperware Popsicle Molds burst on the scene! Even now I still find the promise of those cold, sweet, treats more exciting than store-bought kind.
With the first day of summer exactly TWO WEEKS away, I’m ready to break out the popsicle molds once more! I’ve gotten a little more sophisticated in my choice of popsicle molds and the ones I bought recently from Amazon are made by TOVOLO and are relatively inexpensive! We have both the “classic” grooved mold, as well as the “rocket pop” shaped mold which are:
- BPA-free plastic
- Have a built-in drip guard
- Great for saving money (You can make your own healthy freeze pops using your favorite juices, flavors and ingredients)
- Easy to use/clean plus they’re dishwasher safe
And, if you want to impress your guests or the kids next door, you can still use Saran-wrap and wooden tongue-depressors to make them look authentic (just sayin’)!
This Mixed Berry Yogurt Popsicle recipe is one of my favorites for several reasons:
- Using Greek Yogurt instead of Kool-aid or fruit juice, increases the protein content and decreases the sugar content
- You can choose fresh or frozen fruits in season
- They look pretty, but they taste even better! Plus frozen Greek Yogurt has a creamy, ice-cream like texture
Mixed Berry Yogurt Popsicles
4-6 hours or overnight
1 bag Organic frozen mixed berries OR 2 C. fresh blueberries and raspberries
16 oz. container of Siggi’s Iceland Skyr (2%) – Plain
1/2 C. Almond Milk
2 Tbsp. Honey or Agave Nectar
In a large mixing bowl, combine yogurt, honey and almond milk. Set aside.
Next, combine blueberries and raspberries in either a blender or food processor.
If you prefer chunks of fruit in your popsicles, you can also mix the berries by hand using a fork or hand-mixer.
Gently fold the berry mixture into the yogurt mixture. The less “mixing” you perform, the more “tie-dyed” your popsicles will look.
I prefer both chunks of fruit AND a tie-dyed appearance, so I actually reserve some berries and fold them in whole.
Using a spoon, gently fill popsicle molds with the yogurt and berry mixture.
Place in the freezer for 4-6 hours or overnight until completely frozen.
*If a more “authentic” look is what you’re going for, set your timer for 2 hours and add wooden popsicle sticks instead of the plastic molds.
**Remove popsicles from molds by holding them under running hot water, until popsicles slide easily out.
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