YOU GUYS.
Let’s talk about the best snack your summer has ever seen.
Bright and colorful, refreshing and cooling, cute and wholesome. Ready?
It’s popsicle week!
I can’t believe it’s here already. It feels like just yesterday I was making those late-night snacksicles we loved so much. For a minute I want to be back there, eating them again.
A friend put popsicle week together a few years ago and totally got me hooked on homemade pops. I keep a mini mold in the freezer at all times for easy, perfectly sized snacks—great for little hands.
I use a small mold for extra smoothie or orange juice leftovers. If there’s extra, pour it in the mold and freeze. It’s that simple.
Side note: I ruined one of Max’s favorite outfits with a homemade blueberry-peach popsicle. He covered himself in purple, I tossed the outfit in the dryer, and the stain set. Lesson learned.
Also—true story—I misplaced the lid to my favorite popsicle mold minutes after holding it. I spent hours searching, tore through the trash, and checked everywhere. It’s still missing. Maybe it’ll turn up in a month, hidden in the pantry. Kids weren’t involved; Max stayed in his high chair the whole time.
Aliens or ghosts? Who knows.
This year Max can actually eat popsicles, so I avoided adding candy, pretzels, or chips. Instead, I made fruit-and-yogurt swirled pops—only fruit and yogurt.
If you want them sweeter, add a touch of honey or your preferred sweetener. I only added a little honey to the kiwi layer to balance bitterness; otherwise the fruit’s natural sweetness was enough.
Look at the ingredient list—ridiculously simple.
I tried to get close to ROY G BIV without food coloring. I even tried blue spirulina to get a true blue layer, but it skewed green. So I combined colors where needed.
The layers I used:
strawberry
mango
pineapple
kiwi
black raspberry
vanilla yogurt
There’s both yellow and orange in the pops, though it’s subtle. Mango is fantastic; strawberry is my favorite. Feel free to swap in banana, oranges, peaches, or even spinach if you want.
For the yogurt base I used a mix of plain and vanilla Greek yogurt. The vanilla adds extra sweetness and creaminess—delicious—but plain works fine too.
You can use whatever fruit and yogurt you have on hand. Make a rainbow or a single flavor. Layered or stirred—both are great. The pops are creamy, refreshing, and make an ideal afternoon snack, or even breakfast.
Fruit plus yogurt = health. I had one for breakfast and didn’t regret it.
Fruity Rainbow Froyo Pops
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Ingredients
- 3 cups vanilla or plain greek yogurt
- 1/2 cup black raspberries
- 1/2 cup chopped kiwi fruit
- 1/2 cup chopped pineapple
- 1/2 cup chopped mango
- 1/2 cup chopped strawberries
- honey for sweetening, if desired
Instructions
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Scoop the yogurt into 1/2 cup portions across six bowls. Set aside while you puree the fruit.
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Puree each fruit separately in a blender or food processor. To keep colors distinct without excessive washing, blend the lightest fruits first: pineapple, then mango, kiwi, strawberry, and finally black raspberry. If needed, add a tablespoon or two of water, juice, or coconut water to help blend.
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Stir each fruit puree into a bowl of yogurt, leaving one bowl plain if you want a plain yogurt layer. Add honey to taste if you prefer sweeter layers.
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To layer without colors running, spoon each colored yogurt into a zip-top or piping bag and snip the tip. Squeeze about 2 tablespoons of yogurt into the mold for each layer, repeating in your preferred order. Finish with any remaining fruit yogurt and some plain yogurt. Save any extra fruit yogurt for smoothies.
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Freeze for at least 4 to 6 hours before serving. Enjoy!
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