Yogurt Berry Popsicles

There’s nothing quite like a refreshing popsicle on a hot day. These creamy, tangy yogurt berry popsicles are vegan, easy to make and breakfast-appropriate!

I’ve been eating a lot of popsicles so far this summer. Technically, it’s not even summer yet, but we’ve had super hot temps and pretty much no rain all month.

I guess for some reason, it’s not appropriate to eat ice cream for breakfast. But popsicles? I mean, why not? These ones are made with breakfast ingredients like yogurt, berries and granola. I’m in!

We used vegan yogurt in the base, but if you’re not vegan, regular yogurt will work perfectly fine, too. I love a mix of fresh summer berries (blackberries, raspberries, strawberries, cherries, blueberries), but you could just stick to one or two if you prefer.

Or, you could use other summery fruits like peaches, nectarines, apricots, mango –– the options are endless!

For those interested in the photography -– I actually shot these popsicles outside on a very hot, sunny day! I love the harsh, direct light and shadows. It helps the white really pop!

I also wanted a bit of melting to imply heat, sunshine and summer. I had to work pretty fast, but I love how these turned out. Here’s a behind-the-scenes shot of my setup.

• 

• 

Ingredients

• Vegan vanilla yogurt: any variety will do. We prefer a cashew or coconut based yogurt. Opt for something a bit thinner, which will be easier to work with! If you’d like a tangier popsicle, feel free to use plain, unsweetened yogurt. We prefer lightly sweetened vanilla yogurt as it pairs well with granola and berries.
• Granola of choice: make a batch of our favorite classic granola, or use any store-bought option. Granola is totally optional, but we love that it makes these extra breakfast-appropriate.
• Blueberries/Blackberries: For the purple layer, we blend together fresh blackberries and blueberries. Frozen will work, too – just defrost them ahead of time.
• Cherries/Raspberries: For the pink/red layer, we use raspberries and cherries. Feel free to add in/sub strawberries, too!
• Maple syrup: maple is our sweetener of choice for these popsicles. We only use a tablespoon of maple per half cup of berries, so this recipe is quite low in sugar. For a no sugar added version, you could even leave the maple out.

Instructions

These popsicles only require a few super simple steps.

First things first, prep your fruit blends:

For the purple layer, add 1/4 cup each of blackberries and blueberries to a blender or food processor with 1 tbsp of maple syrup. Pulse for a few seconds until they are puréed. Add to a bowl with another 1/4 cup of roughly chopped blueberries and blackberries for a bit of texture.

Repeat the same process using cherries and raspberries (or strawberries).

For an easier option, you can combine all four fruits, or just one or two. We love the pink/purple swirl color effect, which is why we did them separately. It’s much easier to do all 4 together!

Get out your popsicle molds, fill about 1/4 of the way with yogurt, then add in some fruit mixture. Add more yogurt, then fruit, then yogurt, etc until full. Use a knife to gently swirl to make sure the layers mix well.

Top off each popsicle with a handful of granola, put in popsicle stick and freeze!

These take about 4-6 hours to fully freeze, but for best results, we suggest freezing overnight. To easily remove from the mold, run under warm water for a few seconds to loosen it up. Enjoy straight from the freezer!

More vegan frozen desserts to try:

• Cookie Dough Ice Cream (GF)
• Mocha Ice Cream
• Watermelon Berry Popsicles
• Peach Prosecco Popsicles
• Strawberry Cheesecake Ice Cream (GF)

If you make these vegan yogurt berry breakfast popsicles, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

Print