Hot Summer days call for cool treats like these Low-Fat Strawberry Vanilla Yogurt Pops. They’re fun to make, fun to eat, and are a refreshing guilt-free indulgence!
Believe it or not, a dash of freshly ground black pepper brings out the natural sweetness of strawberries in this low-fat, low-carb treat.
Low-Fat Strawberry Vanilla Yogurt Pops
Homemade popsicles, ice pops, or yogurt pops have made a comeback recently. Do any of you remember those vintage Tupperware popsicle molds?
As kids we filled them up with fruit juice or Kool-Aid which isn’t a great idea now for those of us who are trying to limit our sugar intake. Making popsicles with low-fat yogurt is definitely a healthier alternative.
For my first attempt, I decided to keep it simple—just yogurt and strawberries with a little added flavor enhancing trick.
I bought myself a set of these fancy ice pop molds and I’m excited to try all kinds of fun combinations!
Adding freshly ground black pepper to fresh strawberries is a trick that chefs commonly use behind the scenes.
The pepper neutralizes any tartness from the berries and enhances the natural sweetness of the fruit without making them sugary sweet.
I also like to add just a touch of a really good balsamic vinegar (my favorite is an 18-year aged traditional balsamic that is sold in a small shop, The Tree and Vine, in downtown Knoxville and Asheville).
How to make yogurt popsicles
Once the berries are diced and seasoned with the pepper and balsamic vinegar, you’ll want to quickly work to assemble the yogurt pops before the berries macerate and become too juicy.
- Set the ice pop molds upright. Add a tablespoon of yogurt to each mold.
- Next, top with a teaspoon of the strawberry mixture, then alternate yogurt and strawberries, ending with yogurt, until each mold is filled to the top.
- Carefully place the lid on top of the molds.
- Insert a popsicle stick into each ice pop hole. Set upright in the freezer overnight.
How to remove popsicles from molds
To remove yogurt pops from the molds, place in a pan of warm water, but not fully submerged, for a couple of minutes. Gently remove the top, then pull out each yogurt pop. If the pop doesn’t pull out easily, leave it in the warm water for another minute.
- Blueberry Cheesecake Popsicles — Take a creamy cheesecake filling and swirl in a sweet blueberry puree to make these Blueberry Cheesecake Popsicles, a low-calorie summer treat!
- Dark Chocolate Salted Caramel Ice Cream Dessert — Skip the cookies and opt instead for this better-for-you (and super delicious!) Dark Chocolate Salted Caramel Ice Cream Dessert!
- Tropical Layered Smoothie — Get out the blender and let your creative juices flow, plus get tips on making perfect summer smoothies.
Let’s make popsicles!
If you end up with leftover berries, store them in the refrigerator up to a couple of days and serve on cereal of as an additional dipping sauce for your pops if you like.
Here’s to a delicious summer! Enjoy, friends!
- 3 cups Dannon Light & Fit Vanilla Yogurt
- 1 cup strawberries, diced
- 1/2 teaspoon balsamic vinegar
- 1/4 teaspoon freshly ground black pepper
- Dice strawberries and gently toss with the balsamic vinegar and black pepper.
- Fill ice pop molds by alternately adding a tablespoon of yogurt and a teaspoon of strawberries to each mold, starting and ending with the yogurt until filled to the top.
- Place lid on molds, then insert popsicle sticks into each ice pop hole. Freeze overnight, or until firm.
- To remove yogurt pops from the molds, remove from freezer and place in a pan of warm water (do not fully submerge) for 2-3 minutes. Gently remove the top and then pul our each yogurt pop. Serve immediately.
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Amount Per Serving: Calories: 35Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 40mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 3g