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.
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!
Roasted Berry and Honey Yogurt Pops
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 3-ounce popsicles 1x
- Category: Dessert
Super creamy Greek yogurt popsicles swirled with jammy, roasted raspberries and blueberries. Sweetened with honey, these are all natural, delicious summer treats.
- 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
- 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).
- 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.
- 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).
- 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.
- Inspired by The Year in Food.
- Yields 8 3-ounce popsicles (24 ounces in total).
- If you’re in the market for a popsicle mold, I’ve been very pleased with this American made, BPA-free ice pop mold. If you don’t want to buy a mold, I think you can use Dixie cups or empty, individual yogurt cups (like this).
Your Belize photos are stunning! These popsicles look perfect for the 4th and really to be enjoyed all summer long :)
Gorgeous! Can’t wait to hear about the trip. Happy 4th!
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.
Nicole @Eat This Poe
GORGEOUS! Every summer I say I’ll make popsicles but never do. Maybe I can break that streak in 2012!
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.
Thanks, Kimberley! My trip was totally rad. Next time I’m trying coconut milk!
Oh my gosh! I want to make these. What a delicious idea!
Love the step by steps photos. These sound and look AMAZING! Perfect for 4th of July!
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 :)
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!
the actor's diet
Laura (Tutti Dolci)
These are the prettiest popsicles I’ve ever seen. Love the roasted berries!
i love yogourt and fresh red fruits
i will eat one of your lovely and sweet polo
That picture of the berries on the spatula is just beautiful. I think I’m in love.
Thanks, Cara. I kind of want to frame that berry spatula photo so I can stare at it all day. ;)
Mmm what a treat! This looks fabulous!
Love that they use yogurt & honey – two of my very favourite ingredients and the idea of roasting berries is inspired!
Heidi @ Food Doodles
Gorgeous posicles! I love that you roasted the berries – that sounds delicious!
baker in disguise
love it love it love it… yoghurt and look at those berries..pefect!!! oh so beautiful!!
How gorgeous!!! I have no other words.
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. :)
Roasted berries are the jam… sorry, bad joke. I’ll be in Kansas City mid-July, can’t wait to see you guys!
I am obsessed with roasted berries…these look amazing ;)
Those are some beautiful berries! And those Popsicles look like a perfect summer treat!
These are so beautiful! Thanks for sharing!
Hi! I want to ask you if I can post your photos and recipes on my tumblr (url: breakfastideas.tumblr.com). 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!
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!
Can’t believe I missed this post! Seriously belated swooning over here!
OH NO YOU DIDN’T! Yuuum!
Oh, but I did! I finished off the last popsicle today. Sad day.
It looks delicious!! …roasted berries… just brilliant!!
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!
They look wonderfully creamy! I don’t like icy popsicles either so these sound great!
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!
I love that the berries are roasted beforehand – I bet it really caramelized the flavor. Well done!
It looks absolutely amazing, and the photos are stunning!
yum! i so want to make these. perfect for summer!
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!!!
Thank you, Jiayan! It is so nice to hear that you appreciate my recipes. Have a great day!
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.
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
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?
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.
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.
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!
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!
Well I stumbled upon your blog while searching for a banana bread recipe that did not call for white sugar. Recently my son (12 years) was diagnosed with junior rheumatoid arthritis so we are, as a family trying to get away from any processed food, white sugar, gluten and very little dairy. These foods tend to cause a inflammatory response in the body and may contribute to a flare up. All that to say I CAN NOT believe how flipping fantastic your recipes are!!! HOLY MOLY!! I started with banana bread AMAZING! Cold cereal which is like a cookie for breakfast! Tonight I made the berry pop cycles and the mango ice cream and the raspberry lemon cupcakes! Everyone in my family LOVES everything!!! And I’m telling u they are NOT easy to please!! I obviously got a little carried away tonight but it’s fun that we can look forward to a yummy snack for school lunch or after dinner! This sounds probably a little to gushy but I have tried sooooo many recipes off the internet and It has been so frustrating! I wish there was a way to add pic of a few of the great things I’ve made!! I don’t have Instagram or Facebook which makes me sound very odd but I have also never EVER left a comment on ANYTHING but I have to tell you it is really making a difference in my son’s life! He doesn’t feel like he can have ANY yummy treats and he has even been helping me make the cereal that is his FAVORITE!!
YOU HAVE a GIFT!! Thanks for sharing it with the world!
Samantha, thank you for letting me know! I’m so glad you found my recipes. I hope your son is feeling better. :)
I just found your blog and have make a list of at least three quick breads to make for school lunches! I’m sure I will find a ton more recipes that my kids will love in their lunches.
I’m wondering if you tasted this popsicle when it was still in yogurt form? I included small containers of yogurt in my kids lunches as finding healthier yogurt tubes can be hit or miss. I freeze the yogurt containers and they give them a quick stir before eating them. This sounds like such a yummy popsicle, I’m wondering if it’s just as yummy in yogurt form?
Oh, I haven’t tried it, but I don’t see why it wouldn’t be delicious! It sounds like it would be great as a yogurt.
I hope you see this comment since this is an older recipe…can I use maple syrup instead and can I use frozen berries or just fresh? Thanks a ton!!
Hey Rebecca! The popsicles will freezer harder with maple syrup, but it’ll work if you’re ok with that. Frozen berries won’t roast well; however, defrosted frozen berries might be quite similar in texture to the roasted berries.
Thanks for yet another amazing recipe. I made the berry ones and will make the peach ones now. I like them with the amount of honey you had suggested so won’t lessen the quantity you mentioned.
The taste of the ice cream was however dominantly the taste of the honey so I wanted to get a honey that I like the taste of. Is there a type of honey you recommend the taste of?
You’re very welcome Azza!
Thank you so much Kate.
I read somewhere I can’t use maple syrups instead of honey for this recipe. Can I use agave? The taste of honey is over powering, unless We should be using a specific kind of honey?
I enjoyed these but first one but I couldn’t get it out of the mold. do you have any tips/tricks?
Hi Micheala! Sometimes I need to run some warm water on the outside of the mold to loosen up the popsicles. Or let them rest at room temp for just a few minutes.
Hi Kate, I don’t suppose you could use frozen berries for this recipe? Thanks!
Hi Heather! I’ve never tried roasting frozen berries. You could try, but I believe I’ve also read that it’s not a good idea to thaw and then re-freeze frozen foods. So, I’m leaning toward the answer that fresh berries would be best. :)
Hi Heather, While I haven’t made these yet with fresh berries, I *did* just make them with frozen (it was all I had on hand). The frozen version is delicious. The berries are a little mushier then I assume they’ll be if they were fresh, but I believe other than the loss of texture quality, they’re safe to refreeze since you’re cooking them first. Especially since they won’t have a second thaw, as the final, edible product is frozen. Just be sure you thaw it in your refrigerator (no warmer than 40 deg. F) and not on the counter.
The flavor did not disappoint! I hope to make them with fresh berries in the near future for the comparison.
Can I use normal yogurt instead of greek yogurt?
Hi! You want a thicker consistency yogurt for this, which is what Greek yogurt provides.
Made these and they were fantastic and so pretty. Mine needed a bit more than 4h in the freezer for some reason so I just left them overnight. Planning on making more and thinking about not adding the sugar and just add honey instead. Is there a benefit in adding honey AND sugar?
P.S. Since this is my first comment I’d like to say how much I enjoy your blog and your book. I’ve been cooking every night since I discovered them and increased my family fruits and veggies intake. Thank you!!
Hi! The 2 teaspoons sugar (preferably turbinado sugar), optional so you can omit it. Thanks for your feedback.
I make a lot of receipts from this site and I really like the idea of roasted fruit and that was very good in these, but IMO the yogurt part comes out too icy, even with full fat yogurt so I can’t give this one 5 stars as I usually do. When I make these, I use this recipe for the fruit, but with less sugar and honey (it doesn’t need that much) and I add a simply syrup (recipe from another site) made with some lemon peel to the yogurt and the yogurt portion comes out much more creamy. I have even used Fage 0% and it still comes out well.
Hi Tina! Thank you as always for your feedback! I’m surprised by your results, since you’re adding water with the simple syrup. I’ve always liked using honey in creamy frozen desserts since it doesn’t freeze rock solid.
I made these! They’re super easy and a healthy treat!
Can I use frozen berries for this? If so, do I still roast them? My son was inspired by his Geography teacher to incorporate more vegetarian food into our family meals. Your website was our favorite of her suggestions.
Hi Lisa, Frozen berries won’t roast well; however, defrosted frozen berries might be quite similar in texture to the roasted berries.
Dear Kate and Cookie, I don’t often respond to things online but I just had to let you know I love seeing you and your beloved Cookie together, it really makes my day I love your recipes thank you so very much. My daughter, husband and i live in Mexico and run a dog and cat rescue, there is such a need here but i write to let you know, I have cooked for years as healthy as possible as changing knowledge allows, but in recent yearsI also trying to get away from heavy meats and processed foods and I use your recipes quite often to accomplish that so thank you very very much keep up the good work appreciated!!!!
You are so kind! Thank you for sharing, Denise.