Roasted Berry and Honey Yogurt Popsicles

Creamy honey-sweetened, berry-swirled, coconut popsicles!

Hello from Belize! Since I will be out of the U.S. for Independence Day, I thought I’d quickly share a recipe for cold summer treats in abstract swirls of patriotic colors. I want to wax poetic about how creamy these roasted berry popsicles are and I am so eager to tell you all about my adventures, but we are in a hurry to head back to Belize City for the Flavors of Belize cookbook launch party. For now, you can catch a glimpse of this incredible trip on Instagram.

raspberries and blueberries

Before I go, I should add that since I much prefer tart and tangy to overtly sweet, I might skip the honey in the yogurt and add more lemon juice next time. It’s entirely up to you, though—the beauty of popsicles is that they’ll freeze into a cohesive ice pop no matter what. Just sweeten to taste before freezing.

I also recommend using full fat yogurt or coconut milk for popsicles; higher fat content prevents the popsicles from getting icy. Roasting the fruit brings out their jammy sweetness and cooks out some of the water, which again, helps keep the popsicles creamy rather than icy. Can you tell that I’m really not into icy popsicles? I developed a two-popsicles-a-day habit before leaving town, though, so needless to say that I am really into these beauties. Hope you enjoy them as much as I do!

honey and yogurt

roasted blueberries and raspberries

roasted blueberries and raspberries on spatula

roasted berries and honey yogurt

Roasted berry and honey yogurt popsicles
Roasted berry and honey yogurt popsicles recipe
melted berry yogurt popsicles

Roasted Berry and Honey Yogurt Pops
4.0 from 4 reviews
  • 12 ounces (two small containers) small berries, like blueberries and raspberries
  • 2 teaspoons sugar (preferably turbinado sugar), optional
  • Dash of sea salt
  • 2 tablespoons + ¼ cup honey (to taste)
  • 2 cups whole Greek yogurt (I used Fage)
  • ½ small lemon, juiced
  1. Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar, a dash of sea salt and 2 tablespoons honey. Pour the berries onto the prepared baking sheet and arrange the berries in a single layer. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
  2. While the fruit is roasting, blend together the Greek yogurt and lemon juice in a medium bowl. Mix in honey to taste, until it is barely sweet enough for your liking (keep in mind that the berries will be very sweet). Add more lemon juice if you want tart popsicles.
  3. Let the berries cool for at least ten minutes, then scrape the berries and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together (for a marbled effect, do not mix thoroughly).
  4. Use the spoon to transfer the yogurt blend into the popsicle mould and insert popsicle sticks. Freeze for at least four hours. When you're ready to pop out the popsicles, run warm water around the outsides of the moulds for about ten seconds and gently remove the popsicles. Enjoy immediately.



  1. says

    These look so pretty and festive! :o) I will definitely have to try these for my daughter, as she loooooves popsicles. I love your photos, btw.

  2. says

    This is awesome! I have totally wanted to make a version with yogurt. And pretty much every summer fruit out there. Hope your trip is radical.

  3. Autumn says

    2 weeks ago I made somewhat similar Popsicles and I have 1 left so once I finish that one I’m making these for sure! I know these will be even better because everything you make is and because the ones I made are kinda icy, and I also don’t really care for icy popsicles!… which is why it’s probably taken me over 2 weeks to eat them all :)

    Also, I can’t believe you’re in Belize because just yesterday I was looking online at places to stay in Belize and I’m thinking about planning a trip! Then I see YOU’RE there! Love coincidences like that! :)

    AND I love that last picture with the melted outlines :)

    • says

      Hope you get a chance to make these popsicles soon, Autumn! I think it was your comment on facebook that made me decide to buy a popsicle mold, finally. Belize was incredible and it should be an easy trip for you from Florida. We spent a couple of days at Sunbreeze Hotel in San Pedro, it’s a super cute little island where everyone drives around on golf carts. Then we spent a couple of days at a fancy resort in western Belize called Hidden Valley. I’ve never seen so much natural beauty. I heard that south Belize has lots of beautiful beaches and resorts, but we didn’t make it down there. Let me know if you have any questions, I’ll be happy to tell you more!

  4. says

    I’m on a popsicle binge too. I’ve never roasted berries but have been curious. Hope you have fun on your trip! I’m tote jeal. :)

  5. Sara says

    Hi! I want to ask you if I can post your photos and recipes on my tumblr (url: Naturally, I post it with the recipe url, I don’t copy and paste it on my tumblr. If you don’t want me to do it, it’s ok! (Sorry for my English, but I’m Italian so, if you didn’t understand how I post on my tumblr, you can click the url and see how). Have a beautiful day!

    • says

      Hi Sara, you are welcome to post one picture per recipe, as long as the recipe stays on my site and you link the picture to my original post. Thank you for asking!

  6. says

    These are stunning! I love that you added Greek yogurt. It is making its way into so many great things these days. They look so refreshing!

  7. says

    I just bought this ice pop mold yesterday online! Very excited to get it! I made your recipe with my old crummy molds and while the pops were a little tricky to get out, the flavors were great! Thanks for helping me beat the heat!

  8. Jiayan says

    Hi Kate, I am so glad that I found your blog. I am a big fan of any kind of ice cream. This post really attracts me, and I simply like your blog because all your pictures are soooooo pretty!!! I believe you really spent times on how to furnish those berries and popsicles so that they look so adorable, even though I am trying to lose my weight, and try to cut out sweets. The pictures really make me feel like I am going to do some pops right away. I like rich flavor, so I agree with you using full fat yogurt or coconut milk for popsicles because higher fat content prevents the popsicles from getting icy. I like how you wrote the recipe and instructions detailed with pictures, and also provide some notes at the end which include a link that we can buy popsicle molds. Nowadays, color is often an additive in foods as well as some preservative. We all like organic foods yet they are kind expensive. Therefore, homemade is a trend of how we eat. I will definitely support you and your blog, and try to either learn from your recipes or make something else myself at home. Thank you for providing us such a wonderful blog!!!

  9. Audrey Davis says

    I made these immediately after finding your blog using peaches, cherries, and vanilla greek yogurt, because that was what I had in the house and I wanted to try some out right away. They were yummy, but with the vanilla yogurt they were just a little too yogurty.

    So this time I roasted one can of drained pineapple slices, then diced and mixed with 1 can (2 cups) coconut milk, 2 cups orange juice, and 1/2 cup sugar (because I keep forgetting to buy more honey). They are perfect! Wonderful flavor, and only a hint of ice crystals, at the very edge of the popsicle.

  10. Hanna Katz says

    I have frozen berries– would you think it would work out well if I used them or would it be a mushy mess to try to roast them


    • says

      Hanna, I’m so sorry for my delayed response. I am not sure defrosted berries would produce the same results; I think you might very well end up with a mushy mess. Did you try it?

  11. says

    Hi! I made some yogurt pops and they were wayyyy too icy for my liking. I googled, “how to keep yogurt pops creamy and not icy” and your page was the first article that popped up! I used low-fat yogurt so will definitely try the whole fat next time… love Fage. My original recipe also said to mix with milk to thin the yogurt a bit… I wonder if that’s why it got icy too.

    • says

      Awesome, glad you found my tips! Definitely go with whole fat yogurt, and if you add fruit, roast it or turn it into a compote first to get rid of excess moisture in the fruit.

  12. Sarah says

    This looks delicious!
    Do you think they’d still have a good outcome of regular yogurt is used instead of Greek yogurt?
    I can’t wait to try these, they’re perfect for spring.
    So happy I came across your site!

    • says

      Hi Sarah! Yes, I’m confident that they will turn out well with plain yogurt! I really recommend whole fat yogurt so they turn out creamy instead of icy. Hope you love them!

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