Triple Berry Frozen Yogurt Popsicles
Ice-creams and popsicles are very popular in our home this summer, especially for our picky-eater, Emma, who is 2.5 years old. Over the past few weeks, she has become extra selective about her food, except for her breakfast smoothie. We all love smoothies in our family and usually drink one every morning. I try to jam pack as many nutrients as I can in our morning smoothies to give us a head start for the day. I’ll share that recipe soon.
A few weeks ago, I was searching for healthy frozen yogurt popsicles in the grocery store and couldn’t find many options. Also, the sugar content was pretty high. So I decided to modify our smoothie recipe and made some popsicles for the kids. To my delight, everyone loved them, especially Emma. She loved them so much that I’ve been making a new batch at least twice a week. I even had to invest in a second popsicle mould to keep up with the supply and demand. There’s a couple of other flavour combos that I created that I’ll share soon.
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This Triple Berry Frozen Yogurt Popsicle recipe is super easy and quick. You just need the right tools to get the best texture and appearance. After a handful of trial and error, here’s my recommendation for these tools:
A great blender – whether you use fresh or frozen fruits, having a high-powered blender is critical for getting that smooth and creamy texture for your popsicles.
A popsicle mould (that actually works) - I tried a couple of different popsicle moulds that come with plastic sticks, but both were extremely difficult to remove and broke apart every time. Then I found the Fox Run Popsicle mould that has been working very well. I highly recommend it.
Popsicle sticks – after finding the perfect popsicle mould, the next dilemma was finding food-grade popsicle sticks. We found a 1000-pack from Amazon that claimed to be food grade, but it arrived unwrapped in a brown box. I called all the local dollar stores, but they only had them in the craft aisle, which I didn’t feel safe about using for food. Finally, we found a set that was properly packaged and safe for food use on Amazon.
Funnel – this is very useful for pouring into the mould without making a mess.
Here are some of the tools and ingredients I used in this recipe.
I’ve tested this recipe with 2%, 3.5% and 10% Greek Vanilla Yogurt. I’m sure it would work with 0% yogurt as well. The higher the fat, the creamier it will be. Both my kids loved all the versions I made and didn’t seem to notice any difference. I, of course, prefer the 10% option, mainly because the yogurt is a treat on its own!
You can also make this recipe with just the three berries and skip the ground flaxseed and chia seed if you don’t have them on hand. These ingredients are now easily found at local supermarkets or online. I buy a lot of my “superfood” ingredients from Prana online. The baby spinach is also optional. I just got in the habit of adding (sneaking) in as much nutrition as possible for our picky-eater. Also, I recommend buying organic frozen fruits and spinach when possible. I used all organic ingredients for this recipe.
Prep time: 10 mins | Freeze time: 4 hours | Servings: 8-10 popsicles
Ingredients
1 cup Greek Yogurt, vanilla flavour
½ cup frozen strawberries
½ cup frozen blueberries
½ cup frozen raspberries
½ cup baby spinach
1 tbsp agave syrup or honey
1 tbsp ground flaxseed
½ tbsp ground chia seed
1-2 tbsp whole milk (or water) for easy blending
Instructions
Add all the ingredients into a high-powered blender.
Blend for 2-3 minutes until smooth.
Pour into popsicle moulds, insert wooden (or plastic) sticks and freeze for at least 4 hours, ideally overnight.
For easy removal from the mould, submerge the mould halfway into a bowl of cold water for 1 minute, then pull the stick to release the popsicle.
If you give this recipe a try, I’d love to know how it turns out.
Comment below or share a photo on IG and tag @emmaya.us.
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About Me
Hi there! I’m Tahmina - mom of two girls, an engineer, a passionate baker, and a creative event planner.
I’ve always enjoyed baking but became passionate about it after I had my first child. Now I combine my knowledge from working in the food industry and increased interest in food and nutrition to experiment with various ingredients and recipes.
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