These Strawberry Basil Swirl Yogurt Popsicles are an easy, refreshing treat bursting with the flavors of summer. Plus learn how to make pops without a mold!
One of my favorite summer activities is to head to the local farmer’s markets. There’s something about those stalls bursting with colorful produce that get me excited to get in my fruits and veggies. Two of my all-time market favorites are definitely fresh berries and herbs. They always seem to taste so much better bought locally!
This yogurt popsicle recipe features these seasonal stars. Ripe, juicy strawberries and fragrant, peppery basil make for a sophisticated take on a classic summer treat. Swirled with creamy vanilla yogurt, these popsicles are refreshing, creamy and so darn delicious. Both adults and kids alike will love ’em.
STRAWBERRY BASIL YOGURT POPSICLE INGREDIENTS
Here’s what you’ll need to make this recipe:
- Strawberries: fresh or frozen will work
- Fresh basil
- Plain yogurt. Using plain unsweetened yogurt allows you to control the sugar content of your popsicles. Opting for a full-fat yogurt not only tastes great but it contains less water than a low-fat yogurt, creating a creamier, less icy texture.
- Sweetener. You can adjust the amount based on the ripeness of your fruit and the yogurt you used. Liquid sweeteners like maple syrup or honey work best for this recipe. Regular sugar will also work, just be sure to mix it in well so it’s fully dissolved.
- Vanilla extract
TIPS FOR MAKING SWIRLED YOGURT POPSICLES
Here are a few pointers for perfectly swirled pops:
- Prep both layers first. So composing your pops is easy-peasy.
- Use a spoon to layer the popsicles. Gently spoon a few tablespoons of each layer into your mold at a time. Pouring in the liquids directly may cause the layers to mix into one another.
- Use a chopstick to gently swirl. Avoid over-mixing to maintain distinguishable layers.
- Freeze until fully solid! There’s nothing worse than a soupy popsicle. Pop your mold into the freezer for at least four to six hours or until the popsicles are completely frozen.
- For easy unmolding: Allow popsicles to sit at room temperature for a few minutes or run the mold under warm water for a few seconds to loosen.
HOW TO MAKE YOGURT POPSICLES WITHOUT A MOLD
No popsicle mold? No problem! Here are a few alternative items you can use to make your frozen treats:
- Glass, plastic or paper cups
- Individual-sized yogurt containers
- Ice cube trays (mini pops!!)
- Muffin tins
- A loaf pan! (see how here)
Simply layer the fruit and yogurt mixtures into your container of choice and swirl. Then cover with plastic wrap or foil and poke a small hole for each popsicle stick to sit in. Pop in the freezer and voila! Although they may have an funny shape, you can bet you’ll still have some delicious swirled yogurt popsicles.
MORE SUMMER RECIPES TO LOVE
- Summer Beet Salad with Simple Citrus Dressing
- Simple Spinach Salad with Oranges and Almonds
- Easy Garlic Scape and Basil Pesto
Sweet Strawberry Basil Swirl Yogurt Popsicles
- 2 cups Strawberries, fresh or frozen
- 1/4 cup Fresh Basil, lightly packed
- 1/4 cup Honey or Maple Syrup, divided
- 1 cup Full-Fat Plain Yogurt
- 1 teaspoon Vanilla Extract
- Make the Strawberry Basil Layer: Blend together the strawberries, basil and half of the honey or maple syrup. Initially, you may need to nudge the berries down into the blender until they liquify enough to blend smoothly.
- Make the Yogurt Layer: In a small bowl mix the yogurt with the vanilla extract and the remaining honey or maple syrup.
- Add to a popsicle mold: In your mold of choice, alternate layering a few spoonfuls of the strawberry and yogurt mixtures at a time. When full, use a knife or chopstick to swirl the layers together slightly.
- Insert a stick into the center of each popsicle and place in the freezer until solid, about 4 to 6 hours, or overnight.
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