Blueberry Yogurt Popsicles made with nonfat yogurt, creamy almond butter, and convenient frozen blueberries for a healthy smoothie on a stick.
Whether you’re into blueberries, yogurt, or just love a good frosty treat, these blueberry yogurt pops are for you. They’re so easy you don’t even need a recipe ~ just consider this your friendly reminder: blending tasty fruit with yogurt and freezing it is always a good idea. Let’s get started!
popsicles can be a healthy dessert choice
Compared to most desserts, these blueberry yogurt popsicles are a smarter choice:
- Naturally sweet from fresh or frozen fruit.
- Protein boost from Greek yogurt.
- Gut-friendly: The probiotics in Greek yogurt contribute to a healthy digestive system (although it’s worth noting that not all probiotics in yogurt will survive freezing in popsicles.)
- Antioxidant-rich: Blueberries are loaded with antioxidants!
tips for making blueberry yogurt popsicles
Choose the right yogurt
- Avoid thin watery yogurts, and choose a thick Greek yogurt instead. I like full fat for the creamiest texture in the popsicles.
Fresh or frozen fruit will work
- Frozen fruit can be convenient, but let it thaw so it blends smoothly.
Swirl your popsicles!
- For a visually appealing pop, gently swirl the blueberry mixture into the yogurt instead of fully blending them together. This gives a pretty marbled look.
Taste before you commit your blueberry yogurt pops to the freezer
- blueberries can differ quite a bit in flavor and sweetness. Add a bit of honey if you like it sweeter, a little squeeze of lemon if you want more tang.
the popsicle mold I use
I get asked a lot, so here’s the type of popsicle mold I use ~ I love the classic shape.
Note: I don’t use the top provided, it tends to get stuck when trying to remove it after freezing. I prefer to use a sheet of foil.
Blueberry Yogurt Popsicles
Equipment
- popsicle mold this is the one I use
Ingredients
- 1 1/2 cups wild blueberries, fresh or thawed from frozen
- 3/4 cup Greek yogurt, I prefer full fat
- 1/4 cup almond butter
- 1/4 tsp vanilla extract, optional
Instructions
- Blend the berries, yogurt, almond butter, and vanilla in a blender on high speed until smooth.
- Pour the mixture into your popsicle mold. Cover tightly with a sheet of foil, then Insert sticks and freeze until solid.
- To remove the popsicles, immerse the mold in a sink of warm water up to, but not over the top lip of the mold, and hold for 15 seconds, then remove the popsicles.
Notes
- You can play with the ratios of the ingredients in this recipe ~ more almond butter will give it a richer taste.
- Try other fruits, almost anything will work.
- Add your favorite protein powder for an extra nutritious boost.
I make real food healthy ice cream and popsicles for the grandkids all the time. I do like the looks of that popsicle mold. The color of you pops are so rich and vibrant I can’t wait to try your recipe… so glad I found your blog
SO much better than those nasty popsicles I loved as a kid!! So beautiful and packed full of flavor and actual nutrients 🙂
These sound great. Am wondering if peanut butter would also work? Thanks!
It would technically work, Judy, but it doesn’t sound like a great flavor combo to me, peanut butter has a stronger flavor than almond butter…but if it sounds good to you, try it and report back ~ I’m happy to be proven wrong 🙂
Low in carbs and calories! And so pretty too. Thanks for the great recipe – it is absolutely brilliant 🙂
The color of these popsicles has me swooning Sue! I love wild blueberries and yogurt so these pops will be on the menu shortly at our house! Thanks for sharing. Happy Friday!
You are the popsicle queen and these are just plain gorgeous! Bring on the fresh blueberries!
How wonderful colors , they take your breath away. One more hit of yours. In our area we may not grow blueberries; so if you do not mind I will go for a raspberries version. To morrow it is! Thank you again, Sue,
Is a great contribution the nutrition labeling you added! Excellent thought, Sue.
Thanks Alexandra, and let us know how the raspberry version goes, I’m sure it will be great.
You have some really cool popsicles treats here, Sue. This one with almond butter must taste particularly delicious.
If you don’t have popsicle molds, would the consistency work to serve as ice cream/sherbet?
I’ve made similar frozen yogurts, Pat, and you can do it. I’ve made CONCORD GRAPE FROZEN YOGURT, CHERRY, and NECTARINE, you can use those recipes as a guide. You can also put this mixture into paper cups, they make great molds, just stand the stick up in them and freeze!
What a fun and delicious combination of flavors. I LOVE all your popsicles, they are each so unique, beautiful, fun and delicious looking! This purple is gorgeous!!
Thanks Chris, that color gets me too 🙂