Description

These homemade mixed berry frozen yogurt popsicles are the perfect frozen treat to combat those hot summer days! This recipe combines creamy vanilla yogurt with raspberry and blueberry jam layers to create the perfect summer treat the whole family will love.

Ingredients

Scale

2 cups vanilla yogurt
1/4 cup + 1 tbsp honey
1/4 cup milk
1/2 cup raspberry jam
1/2 cup blueberry jam
2 tsp water (to thin jam)

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Instructions

Start by adding 2 cups of vanilla yogurt to a large bowl. Add in 1/4 cup milk, and 1/4 cup + 1 tbsp honey and whisk until combined. Set aside.
Add 1/2 cup each of blueberry and raspberry jam into a small bowl, adding 1 tsp of water to each bowl and stirring. The water will help to thin the jam slightly, which helps when pouring into the popsicle mold.
Grab your preferred popsicle mold and begin to transfer the yogurt mixture into the mold.
Add a layer of raspberry jam, pressing it down slightly.
Follow with another layer of yogurt, then blueberry jam, until the molds are almost filled, ending with the yogurt mixture.
Add popsicle sticks and pop into the freezer for 4-5 hours or until completely set. (I usually let mine sit overnight).
Enjoy!

Notes

If using store-bought, sweetened yogurt, you may want to skip adding the honey or simply add less. Taste the yogurt first, then add the honey as desired.

I find that when using a thicker Greek style yogurt, the added 1/4 cup of milk helps to thin the yogurt down a bit. You may want to skip this step if you find the yogurt you have is already fairly thin and pourable.

This particular recipe is very customizable. You can include whatever flavor of jam you enjoy. The options are pretty endless!

Use whatever kind of popsicle mold you like. Small paper cups would be an easy and cheap option!

For a richer and sweeter take on this recipe, you could substitute the vanilla yogurt for softened vanilla ice cream.

The number of popsicles this recipe makes can vary depending on the size of your popsicle molds.

Prep Time: 10 minutes
Cook Time: 4 hours