Gluten-Free Frozen Yogurt Pops
A creamy, dreamy treat that’s almost too pretty to eat.
Something you will see in a lot of my descriptions is cooking and baking should be fun. It should feel like you are playing when you go into the kitchen not doing chores. These are the perfect example of playing, not working, in the kitchen.
These are extremely versatile. If you’ve been through any of my other recipes, you’ll notice I love “dump” meals. This is a “dump” snack recipe. Whatever you have that sounds good, will work in these. I love to put leftover fruit and chocolate in them but others love nuts and granola. It is really what works for you.
Most of my recipes don’t require any additional equipment but this one really does. You really do need a popsicle mold for these or something similar.
Overall, go have fun with these and get creative!
yogurt pops
Gluten-Free Yogurt Pops
Perfect for a summer day or a slow easy weekend snack. Freeze ahead for busy weeknights and after school snacks.
Prep Time: 15 minutes Freeze Time: 4 hours or overnight Total Time: 4 hours 15 minutes Yield: 6-8 pops
Ingredients
- 2 cups plain Greek yogurt (full-fat for creaminess, or low-fat for lighter pops)
- ¼ cup honey (or maple syrup for a different sweetness)
- 1 teaspoon vanilla extract
- 1 cup mixed berries (strawberries, blueberries, raspberries—fresh or frozen)
- 2 tablespoons gluten-free granola (optional, for texture)
- Optional: 1-2 tablespoons mini chocolate chips (gluten-free) or a drizzle of melted dark chocolate
Instructions
Prep Work:
- Grab your popsicle molds (6-8 slots) and wooden sticks if they don’t come with lids. No molds? Small paper cups work too!
- If using fresh berries, rinse and pat them dry. For frozen berries, let them thaw slightly and chop larger ones (like strawberries) into small pieces.
- Set out a small bowl for mixing and a spoon or spatula.
Mixing:
- In your bowl, stir together the Greek yogurt, honey, and vanilla extract until smooth and creamy. Taste it—if you like it sweeter, add a bit more honey.
- Gently fold in half the berries (about ½ cup) and the granola or chocolate chips if using. You want some chunks for texture, but don’t over mix—keep it swirly and fun.
Shaping & Chilling:
- Spoon a few of the remaining berries into the bottom of each mold for a pretty layered look.
- Fill the molds with the yogurt mixture, tapping them lightly on the counter to remove air bubbles. Leave a tiny bit of space at the top if you want to add more berries or granola as a “topping.”
- Insert the sticks (or lids with built-in sticks) and freeze for at least 4 hours, or overnight for the best texture.
- To unmold, run the molds under warm water for 10-20 seconds and wiggle the pops out. Optional: Drizzle with melted dark chocolate and let it harden in the freezer for 5 minutes before serving.
Tips:
- Flavor Ideas: Try mango chunks or swirl in a tablespoon of peanut butter.
- Kid Hack: Use flavored yogurt (like vanilla or strawberry) and skip the honey if they prefer it simple.
- Storage: Wrap extras in parchment paper and store in a freezer bag for up to a month.
- Healthy Vibes: Greek yogurt packs protein, and berries add antioxidants.
- Do it Yourself: Check out our blog post about making your own yogurt to find some cost saving options.
