Strawberry Yogurt Ice Pops

Strawberry Yogurt Ice Pops

strawberry yogurt ice pops

I just love making ice pops in the Summer time. They are fun and easy to make if you have two kitchen utensils. A blender/food processor and some ice pop molds. I used to have these dinky plastic molds for ice pops that I got at Target I believe. They work fine but they weren’t the fancy mold that actually looked like popsicles. They are pretty simple to get out of the molds. Just run some really warm over them and when you can feel them start to move inside the molds that is when you can take them out. It doesn’t take that long either! I’ve tried the one method where you leave them sitting in water for a couple of minutes but then the ice pops start to melt inside and you don’t get fancy mold.

This is just a base I used. I had some leftover fruit from making that fruit salad and I just threw the fruit that was leftover into a food processor with 1/2 cup of yogurt and about 1 to 2 teaspoons of honey. Puree the mixture until it is smooth and pour them into the ice pop molds. Pretty simple. They take about 4 to 6 hours t to freeze in the ice box.

Strawberry Yogurt Ice Pops


Strawberry Yogurt Ice Pops

Strawberry Yogurt Ice Pops
  • ½ cup of yogurt (whatever you have on hand)
  • 1½ cups of strawberries
  • 1 to 2 teaspoons of honey
  • 12 popsicle sticks
  1. In a food process/blender puree fruit and yogurt until smooth.
  2. Pour the fruit and yogurt mixtre into ice pop molds and place the stick in the middle. Freeze for up to 6 hours.


Honey Dew Ice Pops + Winner annouced

Awhile ago, I had a giveaway on my blog… which not a lot of people signed up for. Only 5 or 6 did. Next time, I promise to have something better to giveaway. The winner of my ice pop cookbook was Kay Peters Swederisk, Congrats! Hope you enjoy your new cook book.

I can’t believe it’s August already! This summer is going by fast and it’s STILL stinking hot outside. I’ve been hiding in our air conditioned house lately. I have this feeling that Fall is also going to semi hot here for a little while. We need rain here, and lots of it.

Honey dew is one of my favorite summer melons next to watermelon. I can never really tell how to pick a good honey dew melon either. I just kind of smell it, and if it smells sweet, I take it. I don’t know if there’s any other way to tell if a honey dew is ripe. Does anyone else know? Since honey dew melon was only 68 cents a pound this week, that was going to be the flavor. The green color makes it real fun too. Add in some mint leaves or lime zest if you wish to this recipe. These ice pops were very refreshing.


Points Plus: 1

Servings: 10

[gmc_recipe 5006]

Strawberry Ice Pops + A Giveaway!

What’s a good and healthy refreshing treat to have on a really hot summer’s day?  An ice pop, of course! And to celebrate, I’m giving away this cook book with a ton of different ice pop recipes in it called Pops! Ice Treats for Everyone. There’s a lot of cool looking flavors in it like pumpkin pie ice pops and I noticed there’s even one that has vegetables in it. The book even shows you how to make the ice pops that  look like there’s different herbs and fruits floating around inside of them using clear liquids.

To apply for this giveaway:

1. Like my page on facebook.

2. Comment and tell me what your favorite ice pop flavor is.

Please be sure to leave an email address when you comment to, so that I can get a hold of you.

Contest Ends on August 1st, 2012. I will pick one lucky random winner.


I’ve made two flavors since I’ve got that ice pop mold of mine and I figured out a good way to get them out of the molds. You have to submerge them in some cold water or else if you submerge them in hot water the ice pops start to melt. That’s a good thing to remember with any ice pop mold. Not just the one that I have.

These strawberry ice pops are probably the best ones I’ve ever made yet and there’s so many more flavors to make. I’ll be posting some more through out the contest! Enjoy.

Strawberry Ice Pops

4 cups of fresh strawberries, cut

3/4 cup of sugar

1 cup of water

Juice of one lime


In a small sauce pan boil the sugar and water together until you no longer can see any of the sugar. Meanwhile while the sugar and water mixture is boiling, cut the strawberries. Puree the strawberries in a blender and pour the sugar syrup into the mix. Pour strawberry mixture into ice pop molds and freeze.

Mango Chile Lime Ice Pops

My new ice pop mold finally came in on Monday morning and it’s great. I’m glad I bought the thing. The mold is very sturdy and to get the ice pops out all you need to do is submerge the mold in some hot water for awhile. I bought this one here, it was only 15.00 on

I found some really ripe, and I mean really ripe mangos at the grocery store. In order to find a ripe mango, I look for ones that are orange and even have a little bit of yellow on the skin. One of the chefs on food network once said that they would get a mango on a stick with a little bit of chile powder on it. That gave me the idea to put in a little bit of chile powder in the mango puree.. That combo sounds weird, I know… but trust me. These are pretty darn good.

Servings: 6

Points Plus: 3

Calories 103, Fat 0.3g, Sodium 2mg,  Carbohydrate 27.1g ,  Fiber 2.2g, Protein 0.61g



3 ripe mangoes

1/2 teasspoon of chile powder

juice of half a lime

1/4 cup of sugar

1/2 cup of water.


1. In a medium sauce pan, boil the sugar and water together until the sugar has evaporated. Let Cool. While the sugar water is cooling puree the mango in a food processor and add in the chile and lime. Once the sugar water is cool add that into the mango mix.

2. Use one of those measuring cups that have an angle to it, so that you can pour it into the ice molds easier. Freeze and enjoy.

Mojito Pops

I was going to make a post about ways to use up fresh mint in your garden. I planted fresh mint last year and it came back this year, and spread like mad. It really does grow like a weed.  This mojito pop, is one way you can use up the fresh mint in your garden. You make a simple syrup out of sugar and water and add some mint to it. Let that sit in the syrup for about 30 minutes and your syrup will be infused with mint flavor. You can pretty much do that with any herb or flavor you wish.

This is a virgin mojito pop. There’s no vodka in it. You could certainly add in the vodka, but you have to watch how much you add or else it might not freeze properly. I was going to make a bloody mary ice pop, but decided not to after I tried a little bit of bloody mary mix this weekend. Bloody Marys are not for me, that’s all I’m going to say. I prefer sweet fruity drinks like mojitos. What’s your favorite alcoholic beverage? Who knows, maybe I’ll turn it into an ice pop. :)

Ingredients from Everyday Food

1 1/4 cup of sugar
1 small bunch of mint, plsu 10 leaves
1 cup fresh lime juice, plus 10 very thin half-moon slices

1. In a small saucepan, bring sugar and 2 cups of sguar and 2 cups water to a boil over high. Reduce heat and simmer, stirring occasionally, until sugar dissolves.
Remove from heat, stir in mint, and let syrup cool. 30 minutes

2. Pour syrup through a fine-mesh sieve into a medium bowl, pressing on solids. Discard, the solids. Stir the lime juice into the syrup. Fill ten 3 ounce ice-pop
molds three-quarters full with syrup. Freeze until slushly, 45 minutes. With an ice-pop stick submerge 1 lime slice and 1 mint leaf in each pop. Insert ice-pop sticks and freeze until solid.

per ice pop- 103 cals, 0 g fat, 0 g protein, 27 g carbs, 0 g fiber

Berry Swirl Ice Pops

I love how pretty these ice pops look and they’re so good too. I think they’re by far the best ice pop recipe, I tried thus far. The recipe calls for a cup of heavy cream, but I think almond milk or a low fat milk will work just fine. The Greek yogurt makes them really creamy. Use agave nectar or honey to sweeten them if you don’t want to use sugar.

This came from a Martha Stewart magazine with like 50 different ice pop recipes in it, and now I want to try every single one of them. Especially the mojito and tropical sunset pops. :) Be on the look out for more ice pop recipes in the near future. :)

Ingredients from Martha Stewart

1 cup of blueberries or mixed berries

3/4 cup of sugar

1 cup of heavy cream.

8 oz greek yogurt

1. In a small sauce pan, bring blueberries and 1/4 cup of sugar to a boil over high heat. Reduce heat and simmer, crushing berries against side of pan with a wooden spoon, until mixture is syrupy, 3 minutes. Transfer to a small bowl and refrigerate until cool. 30 minutes.

2. In a medium bowl, whisk together 1/2 cup of sugar, yogurt, and cream until sugar dissolves, about 2 minutes. Pour yogurt and blueberry mixtures, alternating them, into eight 3-ounce ice-pop molds, making swirl shapes with a knife. Freeze for up to 6 hours.

Watermelon Pops

It’s been so hot and muggy here lately, I’ve been making a lot of cool summer treats. Besides these, I have some strawberry ice cream ready to be churned in my fridge. The temperature has been sticking around in the 80′s and the dogs love to go in their pool outside. We’ve had the air conditioner on a lot too. I’m already day dreaming of treats that I can make this fall that involve apples and pumpkin, and have already book marked a lot of them.

If you don’t own any popsicle molds you just need to get some dixie cups (any size) and some sticks. Just puree any kind of fruit you like with some honey/agave nectar/sugar and freeze. I let our dogs lick one of these and they loved it too! They pretty much like any kind of fruit, I just don’t give them fruit with any pit in it.


4 cups of watermelon pureed

1 tablespoon of honey


Puree fruit and honey in a food processor. Poor in to cups or popsicle molds and freeze until set. Serve cool. These pospciles are only 1 point a piece if doing Weight Watchers.

Fruit Pops

I can’t get over how pretty these popsicles are! I love them. I just cut up some fruit into small enough pieces that would fit into my popsicle molds and then poured in about 3/4 of a can of coconut water into a bowl. Coconut water is kind of tasteless, actually. You can find it in the Ethnics food aisle in your grocery store and it comes in a regular soda can.

I actually found out that the Toroni Coconut Syrup has a better taste than the coconut water and I recommend using that instead. That is great because, I’ve had different flavored toroni syrups down in our liquor pantry for years, now and can’t really figure out what to do with them! Or… you could make your own simple syrup. Just make sure that whatever you use with the fruit is clear, so that you can still see the fruit. Make sense? Wonder how you would make a veggie popsicle???

I first saw these here and then couldn’t find the proper link to give credit too.