Fresh Fruit Yogurt Pops

Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles.
Fresh Fruit Yogurt Pops

Fresh Fruit Yogurt Pops

Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations.

  • 8Servings


  • 2 cups low-fat vanilla yogurt
  • 1 tsp. vanilla extract
  • 1 Tbs. fresh lemon juice
  • 1/4 cup corn syrup
  • 2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.


1. Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.

2. Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.

Nutrition Information

  • Serving Size: 1 popsicle
  • Calories: 100
  • Carbohydrate Content: 21 g
  • Cholesterol Content: 5 mg
  • Fat Content: 1 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Sodium Content: 55 mg
  • Sugar Content: 19 g