These creamy yogurt berry popsicles are my go-to summer treat. Tangy, fruity, and perfectly smooth. Just a few simple ingredients, and you’ve got a refreshing, feel-good snack for you or the kids. I always keep a batch in the freezer.

From My Kitchen

That’s how I love to use my leftover Berries!

I’ve been making these popsicles nonstop lately. They’re super easy, need just a few things, and I love having them ready for hot days or sweet little cravings. My niece calls them “magic sticks,” which pretty much says it all.

-Keesha –

Ingredients for Creamy Yogurt Berry Popsicles

Mixed Berries: Use a combo like strawberries, blueberries, raspberries, or blackberries. Fresh or frozen, both work!
Honey: Adds natural sweetness. Maple syrup is a great vegan swap.
Lemon Juice: Just a splash brightens the berry flavor and balances the sweetness.
Greek Yogurt: Thick and creamy is the way to go. Plain and vanilla work well.
Milk: Helps thin the yogurt for smooth freezing. Any kind works.
Vanilla Extract: Optional, but adds a warm, sweet flavor that pairs perfectly with the berries.

Variations to Try

Berries Delight: Swap with peaches, mangoes, or cherries. Just cook them like the berries!
Dairy-Free: Use coconut or almond yogurt with plant-based milk.
Protein Boost: Add a scoop of vanilla protein powder to the yogurt for a creamy, protein-packed upgrade.
Tropical Vibes: Mix in pineapple, passion fruit, or coconut yogurt.

Keesha’s Tips & Tricks

Use Full-Fat Yogurt: Go for full-fat Greek yogurt. It adds that silky, melt-in-your-mouth texture we all crave. Low-fat versions can get a little icy.
Cool the Berry Compote: Make sure the berry compote is fully cooled. If it’s even a little warm, it’ll melt the yogurt and mess up the texture.
Use a Toothpick for Pretty Swirls: If you’re going for that marbled look, a simple toothpick or skewer does the trick. Just a few gentle swirls make each one look like you spent way more time than you did.
No Molds: Just grab some paper cups, tuck in a wooden stick, and top it with foil. Poke the stick through and let your freezer work its magic.
Taste Before You Freeze: Always give the yogurt mix a quick taste before pouring it in. Everyone has a different sweet tooth, so you can adjust the honey as needed.

Storage & Serving Tips

You can store the popsicles right in the mold or transfer them to a freezer-safe bag for up to 1 month. To keep them from sticking together, wrap each one in parchment paper before freezing.

FAQs about cheesecloth

Totally! I use frozen berries all the time. No need to thaw—just toss them into the pot and cook them down as you would fresh ones.

Greek yogurt gives the pops that thick, creamy texture, but if you’ve only got regular yogurt, it’ll still work. Just know they might be a little softer or slightly icier.

Yes! If your berries are sweet enough, you might not need any added sweetener. You can also use a natural sugar-free option like stevia or monk fruit.

Love frozen treats? Don’t miss my Ice Cream Coffee for a cool twist on your caffeine fix, or try the crispy, dreamy Deep-Fried Oreo Ice Cream. My easy Oreo Ice Cream Sandwiches are perfect for any occasion, and Agua de Fresa con Leche is a fruity, creamy sip you’ll want on repeat.

Close-up of six pink creamy yogurt berry popsicles arranged in a circle on ice and blueberries, served on a ridged blue plate over a dark countertop.

Easy Creamy Yogurt Berry Popsicles

Keesha

These Creamy Yogurt Berry Popsicles are the perfect way to cool down on a hot day. Made with fresh berries, Greek yogurt, and a touch of honey.

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Prep Time 15

Cook Time 7

Freeze Time 6

Total Time 6 20

Course Drinks

Servings

Calories 77 kcal

Ingredients

Berry Compote

2 ½ cups mixed berries (strawberries, blueberries, raspberries, or blackberries)
1 tbsp honey (or maple syrup for a vegan option)
1 ½ tbsp lemon juice

Yogurt Base

2 ½ cups Greek yogurt (plain or vanilla)
½ cup + 3 tbsp milk (dairy or non-dairy)
¼ cup honey (or more to taste)
1¼ tsp vanilla extract (optional)

Instructions

In a small saucepan, combine the berries, 1 tablespoon of honey, and lemon juice. Simmer over medium heat for 5–7 minutes, stirring occasionally, until the mixture becomes syrupy. Gently mash with a fork for texture, then let cool completely.
In a bowl, whisk together the yogurt, milk, honey, and vanilla until smooth and creamy. Taste and adjust the sweetness if needed.
Pour the cooled berry compote into the yogurt mixture and gently swirl it in — no need to mix it fully. I like to use slow, smooth movements so the colors stay a little marbled. Then, I add a few extra spoonfuls of the cooked (but unblended) berries for that pop of texture before pouring the mixture into the molds.
Pour the mixture into your popsicle molds, making sure each one gets a bit of that beautiful berry texture.
Insert the sticks and place the molds in the freezer for 4 to 6 hours, or overnight if you have the patience.
To release the popsicles, run the molds under warm water for 10 to 15 seconds. Gently pull them out and enjoy, creamy, fruity, and perfectly refreshing every time.

Nutrition

Calories: 77kcalCarbohydrates: 14gProtein: 5gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.003gCholesterol: 3mgSodium: 20mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 34IUVitamin C: 2mgCalcium: 63mgIron: 0.1mg

Tried this recipe?Let me know how it was!