4-ingredient healthy popsicles made with roasted strawberries and yogurt!
2017 will go down as The Summer of Popsicles. We’re still a few weeks away from the official start of summer, but we’re in full summer mode over here and more than a few batches of homemade popsicles in. My kids can’t get enough, and truth be told, neither can I.
Once you have a popsicle mold, the possibilities are endless. Just think, anything you can make into a juice, smoothie, ice cream, and even cocktail, you can make into a popsicle. Mix or blend it up, pour it in, give it a little chill in the freezer, and you’re good to go!
I love making my own popsicles because they can be such a fun and healthy cool treat for the whole family. Like these roasted strawberry yogurt pops— just four ingredients and completely wholesome!
These pops are pretty much just my roasted strawberry vanilla bean frozen yogurt in popsicle form. They’re made with strawberries that have been roasted in a little sugar, combined with vanilla extract, and yogurt. Roasting the strawberries deepens the sweetness and enhances the flavor. If you’ve never roasted strawberries before, you’ve got to try it! It’s so easy, and the results are so tasty. You can enjoy roasted strawberries not only in these ice pops, but also over ice cream or in a cocktail or just straight out of the pan— so good!
And the recipe below is just a guideline— you can use as much or as little sugar as you’d like, you can use whatever yogurt is already in your fridge, and you can leave the strawberries whole or blend them up to make a smoother pop. All of it is up to you!
But whatever you do, you almost can’t go wrong. My kids love homemade ice pops likes these and I can’t keep them stocked in the freezer longer than a few hours!
baking tip:DIY popsicle molds
You can purchase popsicle molds at a kitchen supply store, or even a grocery store during the summer season, and of course online. However, you can also make your own!
Fill miniature paper or plastic disposable cups, leaving at least 1/2 inch of headspace. Place on a sheet pan and cover tightly with aluminum foil. Poke wooden popsicle sticks into the center of each cup, halfway down. The foil should keep the sticks in place. Freeze for at least 2 hours until solid. When ready to enjoy, remove foil and peel the paper cup away or run plastic cups under hot water for a few seconds to loosen pops. And enjoy!
Roasted Strawberry Yogurt Pops
- 1 lb strawberries , sliced and hulled (455 grams)
- ⅓ - ¾ cup granulated sugar , to your taste (100-150 grams)
- ½ teaspoon vanilla extract
- 1 ½ cup plain yogurt , see Notes (340 grams)
- Preheat oven to 375 degrees F.
- Toss the strawberries and sugar together and spread into a single layer on a small sheet pan or baking dish.
- Bake until strawberries are softened and juices are bubbling, about 15 minutes. Let cool completely.
- You can puree strawberries in a blender, or leave whole, it's your preference. Stir the strawberries and juices into the yogurt with the vanilla extract.
- Pour or spoon into popsicle molds, leaving about 1/2 inch head space. Freeze for at least 2 hours until solid.
- Use whatever amount of sugar you like per your sweetness preference. You can also use your favorite sugar substitute if you prefer.
- Non-fat, low-fat, or regular yogurt will all work. You can also use a flavored/sweetened yogurt. However if you use a flavored/sweetened yogurt, you'll still want to use a little sugar to roast the strawberries, 2 tablespoons should do just fine.
Tools for this recipe
Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?
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