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Strawberry-Pineapple Yogurt Ice Pops

These Strawberry-Pineapple Yogurt Pops are a such a good for you treat! 
Course Dessert
Prep Time 37 minutes
Cook Time 5 minutes
Total Time 42 minutes
Servings 10
Calories 63kcal


  • ½ cup granulated sugar
  • Pinch kosher salt
  • 2-½ cups strawberries hulled
  • 1 cup Greek yogurt
  • 1 cup pineapple small diced


  • Combine the sugar, salt, and ½ cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved. Remove from the heat and let the syrup cool completely. Transfer the syrup to a 1-quart liquid measuring cup.
  • Puree the strawberries in batches in a blender. Measure out 1 cup of puree (save any extra for another use) and combine it with the syrup. Stir in the yogurt until well-combined.
  • Distribute the pineapple  among ten ⅓-cup pop molds. Add the fruit mixture to each mold, leaving about ¼ inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the pineapple. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more. (I did mine all in one step).
  • To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes.


Calories: 63kcal | Carbohydrates: 13g | Protein: 2g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 68mg | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 16.3mg | Calcium: 26mg | Iron: 0.1mg