Yogurt Pops with Berries

Popsicles are our go-to dessert (and sometimes breakfast) during the summer. Our favorite thing about them is that they’re super easy to make and are really accessible. They require minimal equipment and freeze in a flash. What's more, the learning curve is very small. Once you have a vague idea of how popsicles are made, you can easily go off on your very own frozen treat rabbit trail.


This recipe practically makes itself and requires little more than a bowl and a whisk.


Use any berries or fruit you like. Small berries are very convenient, as all you have to do is drop them into the molds. But larger fruits like strawberries and peaches can be used as well if you cut them into small pieces.


We think these pops are just about perfect--a little richness and tang from the yogurt, and a touch of sweetness from the honey and berries--but if you want to add another component such as citrus zest or even chopped dark chocolate, go forth and do so! The world is your popsicle!


Yogurt Pops with Berries


About ten 2½-ounce pops


Have popsicle molds or paper cups ready.

Whisk together in a small bowl:

2 cups plain Greek or regular yogurt (preferably whole milk)

¼ cup runny honey 

1 teaspoon vanilla 

Layer the yogurt mixture in the molds with:

           2 cups fresh berries or chopped fresh fruit

Alternate layers of yogurt and fruit until the molds are full.

If using popsicle molds, place the lid on the molds and insert the popsicle sticks. Place cups in a baking dish and stretch a piece of plastic wrap over the dish. Use a knife to poke a hole above each cup, and insert popsicle sticks through the holes. Freeze completely, 8 hours or overnight.

To unmold, dip the popsicle molds in cool water until the pops easily slide out of the molds. Paper cups can be torn and peeled off the frozen popsicles.

To store, place the pops on a baking sheet to freeze solid, then transfer to a bag or container and store in the freezer.

A New Generation of JOY


In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.


On Sale November 12, 2019


List Price $40.00 (price may vary by retailer)


List Price $19.99 (price may vary by retailer)