These Strawberry Banana Yogurt Pops are simple to make and packed with wholesome ingredients: yogurt, bananas and strawberries.
I go through baking and dessert phases—sometimes I make the same thing over and over until I get bored, and lately I’ve been on a popsicle kick. Popsicles are perfect when it’s hot outside: they’re cooling, portion-controlled, and surprisingly easy to make healthfully. These Strawberry Banana Yogurt Pops combine tangy yogurt, ripe banana creaminess, and bright strawberries for a balanced, satisfying frozen treat.
I first tried a banana-and-berry popsicle variation and realized how versatile the combination is. Swap in strawberries for other berries and you get a familiar, delicious pairing: strawberries and bananas are a classic for a reason. These pops are mildly sweet with a hint of honey, creamy thanks to the banana and yogurt, and refreshingly fruity from the strawberries.
Strawberry Banana Yogurt Pops
Ingredients
- 1 cup vanilla yogurt reduced or full fat
- ½ cup milk
- 1 banana
- 1 cup strawberries fresh or frozen, quartered
- ¼ cup honey
Instructions
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Place the yogurt, milk, banana, strawberries and honey into a blender. Blend until the mixture is smooth and well combined. Taste and adjust sweetness if needed by adding a little more honey.
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Pour the blended mixture into popsicle molds, leaving a small gap at the top for expansion. Freeze until solid, usually several hours or overnight. If your mold includes built-in sticks, use them; otherwise insert wooden sticks after the pops have firmed slightly (about 1–2 hours) so they stand straight.
Nutrition
Carbohydrates: 24 g |
Protein: 3 g |
Fat: 1 g |
Sugar: 21 g
Notes & Tips
Use ripe bananas for the best natural sweetness and creaminess. If using frozen strawberries, let them thaw a few minutes before blending so the mixture combines easily. For a thicker, creamier texture, use Greek yogurt or reduce the milk slightly. To prevent popsicles from cracking or the sticks from leaning, pour the mixture into the molds, freeze for 1–2 hours until slightly firm, then insert the sticks and return to the freezer until completely solid.
If you prefer less sweetness, reduce the honey to 2 tablespoons or omit it entirely—ripe fruit and vanilla yogurt often provide enough sweetness on their own. For a dairy-free version, substitute a plant-based yogurt and non-dairy milk.