Raspberry Blackberry Greek Yogurt Ice Pops

Makes 6 to 8 (depending on the size of the mold)


2 cups frozen, thawed blackberries or raspberries

¼ cup powdered sugar

16 ounces honey-flavored Greek-style yogurt


Combine berries with powdered sugar in a blender or food processor, pulse until smooth to make purée.


Spoon half the yogurt into a bowl and stir in 2 Tbsp. of purée so it is stained pink.


Spoon into ice pop molds, add the rest of the purée, then the rest of the yogurt.


Push in ice pop sticks and freeze until solid.



Nutrition per serving: 90 calories, 16 g carbohydrate (14 g sugar), 6 g protein, 0 g fat, 25 mg sodium, 136 mg potassium, 2 g fiber


Adapted from the Oregon Raspberry and Blackberry Commission

- Advertisement -


How to Help Your Child Build Social Skills and Friendships This Summer

Brought to you by The Sonia Shankman Orthogenic School

Family Neighborhood Guide: Pullman

Get to know Chicago's Pullman Historic District with these places to eat, play, explore and shop.

Indoor Rock Climbing Spots for Chicagoland Kids

Your kiddie climbers can get their wiggles out.

Make Mealtimes Fun With these Kid-Approved Gadgets

Get creative with these ideas.

- Advertisement -