Description
These very berry yogurt pops use just a few ingredients, are simple to pull together and are the perfect festive treat for Memorial Day!
Ingredients
Scale
- 1 cup siggi’s raspberry yogurt (0% or triple cream varieties will work) – see notes
- 1 cup siggi’s vanilla yogurt (0% or triple cream varieties will work) – see notes
- 1 cup siggi’s blueberry yogurt (0% or 4% varieties will work) – see notes
- 2–4 tablespoons fresh raspberries
- 2–4 tablespoons fresh blueberries
- 3 tablespoons honey or maple syrup (more or less as desired – taste before pouring into molds to ensure you’ve reached preferred sweetness)
- Optional add-ins: additional fresh raspberries or blueberries, granola
Instructions
- Add 1 cup raspberry yogurt to a blender or food processor with 2-4 tablespoons fresh raspberries and 1 tablespoon maple syrup. Process until smooth. Divide evenly into popsicle molds.
- Add 1 cup vanilla yogurt to a blender or food processor with 1 tablespoon maple syrup (optional, as desired). Process until smooth. Divide evenly on top of raspberry yogurt into popsicle molds.
- Add 1 cup blueberry yogurt to a blender or food processor with 2-4 tablespoons fresh blueberries and 1 tablespoon maple syrup. Process until smooth. Divide evenly on top of vanilla yogurt into popsicle molds.
- Freeze for 2 hours (or, ideally, overnight).
- Just before serving, gently run molds under warm water until the pops are loose enough to pull out!
Notes
- 1 cup siggi’s ends up being about 1½ containers of 0% and about 2 containers of the triple cream variety
- I found it was easiest to add the yogurt to the molds using a piping bag or Ziploc bag (just snipping the corner off to allow the yogurt a place to flow out).
- If adding fresh fruit, add it in between the layers of yogurt
- If adding granola, add it to the bottom of the mold before covering and freezing.
Keywords: popsicles, pops, frozen yogurt, memorial day
