These 0-Point yogurt and fruit ice pops are a must-have summer treat! Made with your favorite fruit and low-fat Greek yogurt, these naturally sweetened homemade popsicles are a simple yet refreshing recipe to help keep you cool through the hotter months.
This 2-ingredient recipe for yogurt fruit pops is a versatile template for frozen treats, so get creative! We used mango, kiwi, strawberry, and grapes for a variety of flavors and colors that make these frozen fruit treats really pop.
Why should you try Yogurt and Fruit Ice Pops?
- They’re gorgeous! The white yogurt with colorful fruit is appealing to kids, providing a refreshing treat that also sneaks in some fruit and yogurt.
- They’re nostalgic! Feel like a kid again with this playful recipe that will remind you of running to the ice cream truck in the summer.
- A ZeroPoint food! Lastly, it’s a perfect summer dessert with zero Weight Watchers points. It’s light, healthy, and satisfying.
Preparation Time: 15 minutes
Freezing Time: 8 hours
Servings: 6 ice pops
Serving Size: 1 ice pop
0 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 2 cups (480 ml) low-fat liquid yogurt, Greek, sweetened with Splenda
- 1 cup (165 g) mango, diced
- ½ cup (90 g) kiwi, diced
- 1 cup (150 g) strawberries, diced
- 1 cup (150 g) grapes, halved
Instructions:
- Prepare the Ingredients: Start by washing and drying all the fruits. Dice the mango, kiwi, and strawberries into small, bite-sized pieces. Halve the grapes. Set aside each fruit in separate bowls.
- Fill the Popsicle Molds: Take your popsicle molds and evenly distribute the diced mango, kiwi, strawberries, and halved grapes among the molds. Aim to layer the fruits or mix them as you prefer, ensuring a colorful combination in each mold.
- Add the Yogurt: Pour the low-fat liquid yogurt, sweetened with Splenda, over the fruits in each mold. Fill the molds up to the top, leaving a small gap to allow for expansion during freezing.
- Set the Popsicle Sticks: Insert the popsicle sticks into the molds. If your molds come with a cover to hold the sticks in place, use it to ensure the sticks stay centered.
- Settle the Mixture: Gently tap the molds on the counter a few times to help the yogurt settle around the fruit and eliminate any air bubbles. This step is crucial to ensure the popsicles hold together well.
- Freeze: Place the molds in the freezer and let them freeze for at least 8 hours, or overnight, until fully set.
- Unmold and Serve: When ready to serve, remove the molds from the freezer. To easily release the ice pops, you can run the outside of the molds under warm water for a few seconds or gently twist the molds if they are flexible. Serve immediately and enjoy!
Variations and Substitutions
- Yogurt Choices: If you prefer, use flavored yogurt like strawberry, peach, or pineapple, as long as it’s sugar-free and low-fat. I used plain yogurt, but the choice is yours.
- Fruit Options: Any fruit works well in this recipe. Berries, grapes, kiwi, peach, and tropical fruits like mango or pineapple are all excellent choices.
- Additional Flavors: Feel free to add a bit of vanilla extract or extra Splenda to the yogurt for added flavor.
Tips and Tricks for Making Yogurt and Fruit Ice Pops
- Avoid Oxidizing Fruits: Fruits like bananas, pears, or apples tend to oxidize quickly. If you use them, drizzle them with a few drops of lime juice to prevent browning.
- Mold Alternatives: If you don’t have silicone molds, small cups work well too. Semi-conical shapes are particularly effective.
- Settling the Yogurt: Yogurt is thick and creamy. When you pour it into the mold, give it a few taps on the counter to settle and eliminate air pockets.
Freezing Time: Ensure you freeze the pops for at least eight hours to prevent them from falling apart.
Yogurt and Fruit Ice Pops
Ingredients
- 2 cups 480 ml low-fat liquid yogurt, Greek, sweetened with Splenda
- 1 cup 165 g mango, diced
- ½ cup 90 g kiwi, diced
- 1 cup 150 g strawberries, diced
- 1 cup 150 g grapes, halved
Instructions
- Prepare the Ingredients: Start by washing and drying all the fruits. Dice the mango, kiwi, and strawberries into small, bite-sized pieces. Halve the grapes. Set aside each fruit in separate bowls.
- Fill the Popsicle Molds: Take your popsicle molds and evenly distribute the diced mango, kiwi, strawberries, and halved grapes among the molds. Aim to layer the fruits or mix them as you prefer, ensuring a colorful combination in each mold.
- Add the Yogurt: Pour the low-fat liquid yogurt, sweetened with Splenda, over the fruits in each mold. Fill the molds up to the top, leaving a small gap to allow for expansion during freezing.
- Set the Popsicle Sticks: Insert the popsicle sticks into the molds. If your molds come with a cover to hold the sticks in place, use it to ensure the sticks stay centered.
- Settle the Mixture: Gently tap the molds on the counter a few times to help the yogurt settle around the fruit and eliminate any air bubbles. This step is crucial to ensure the popsicles hold together well.
- Freeze: Place the molds in the freezer and let them freeze for at least 8 hours, or overnight, until fully set.
- Unmold and Serve: When ready to serve, remove the molds from the freezer. To easily release the ice pops, you can run the outside of the molds under warm water for a few seconds or gently twist the molds if they are flexible. Serve immediately and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.