YOU GUYS.
Let’s talk about the best snack your summer has ever seen.
Bright and colorful, refreshing and cooling, cute and healthy. Are you ready?
It’s popsicle week! I can hardly believe it’s here again. It feels like I just made those late-night snacksicles we all loved. For a minute I’d go back just to eat them again.
Billy from Wit and Vinegar organizes popsicle week and it’s such a fun tradition. He’s the reason I became obsessed with making homemade pops — I can’t get enough.
I love making these once the weather warms. I keep a mini mold in the freezer for quick snacks — they’re the perfect size for tiny hands.
Extra smoothie? Pour it into the mold. Too much orange juice for the carton? Pour the rest into the mini mold. Easy.
Sidebar: I ruined one of Max’s favorite outfits when he smeared a homemade blueberry-peach popsicle all over himself. I thought the stain would come out in the wash, then I threw it in the dryer without checking. Stains set. Lesson learned.
Also, these pops almost drove me crazy. I misplaced the lid to a popsicle mold right after holding it. I searched for hours, even checked the trash. Will I find it in the pantry in a few months? Probably. Max didn’t get it — he was in the high chair the whole time. Aliens or ghosts, I tell you.
Now that Max can eat popsicles, I skipped the candy and chips and made a simple, wholesome version: swirled fruit and yogurt — just fruit and yogurt.
If you want them sweeter, stir in a little honey or your favorite sweetener. The fruit’s natural sweetness was enough for me, though I added a touch of honey to the kiwi layer to tame any bitterness.
Look at the ingredient list — embarrassingly simple.
I tried to get as close to ROY G BIV as possible without coloring. I even bought blue spirulina hoping for a true blue layer, but it read more green, so I blended that into another mix.
My layers went:
strawberry
mango
pineapple
kiwi
black raspberry
vanilla yogurt
…and yes, there’s both yellow and orange, though they’re close in color. The mango layer is amazing and the strawberry is my favorite. You can swap in banana, orange, peach, spinach — whatever you have.
For the yogurt I used a mix of plain Greek and vanilla Greek yogurt. The vanilla adds sweetness and I liked that option best, but use whatever you prefer.
You can be flexible with these: make a rainbow or a single-flavor pop, layer or swirl, use different yogurts or fruit combinations. They’re forgiving and adaptable based on what’s in your kitchen.
They’re creamy, refreshing, and the perfect afternoon snack — or breakfast, if you ask me. Fruit plus yogurt = health, right?
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
- 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 in six separate bowls and set aside while you puree the fruit.
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Add each fruit to a blender or food processor, one at a time, and puree. To keep colors cleaner with less washing, blend lighter fruits first: pineapple, then mango, kiwi, strawberry, and 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 its bowl of yogurt, leaving one bowl plain if you want a yogurt-only layer. Sweeten with honey if desired.
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To layer without colors bleeding, spoon each yogurt-fruit mixture into a zip-top bag, snip a corner, and pipe about 2 tablespoons into each mold in your preferred order. Finish with any remaining fruit yogurt and plain yogurt. Save extra puree for smoothies.
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Freeze for at least 4–6 hours or until firm, then enjoy.
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That chubbabug approves.