Pack your next batch of freezer pops with fruits and veggies with these super simple Healthy Blueberry Popsicles with Greek yogurt and spinach. That’s right—they even has a dose of hidden spinach inside for extra nutrition for the kids!
Whenever the weather warms up, and we’re spending more and more time outside, I try to keep our freezer stocked with nourishing and yummy freezer pops. This healthy popsicle recipe is a simple one, but it’s a nice combination of produce, protein, a little fat, and refreshing flavor.
TIP: I usually don’t make a habit out of hiding vegetables in our food, so I often have my kids help me make this recipe so they can see what goes inside. It’s a wonderful way to serve greens to kids in a format they’ll like!
Frozen Yogurt Recipe
Making homemade frozen yogurt pops without an ice cream maker is super simple when you use a blender, fresh fruit, and freezer pop molds. Once these pops are frozen, you simply need to bring them out of the freezer and serve them up to the kids. So easy!
Ingredients in Healthy Blueberry Popsicles
To make this recipe you’ll need:
- Plain yogurt (Greek or regular, whole milk if possible)
- Baby spinach
- Fresh lemon juice
- Honey (or maple syrup)
TIP: You can use fresh or frozen blueberries in this recipe. You can use a dairy-free yogurt if preferred.
Can I use different berries in this recipe?
You can change up the fruit if you like, but we like how the natural color of blueberries masks the green of the spinach. You can use blackberries, raspberries, strawberries, or a mix if desired. Just remember that the green from the spinach might come through with lighter colored fruits like strawberries.
Can I make these frozen popsicles dairy-free?
Sure, just swap in a favorite nondairy yogurt in place of the dairy yogurt that’s called for in the recipe. I still recommend using a thicker Greek-type yogurt for the best creamy texture.
Can I make this healthy popsicle recipe with frozen blueberries?
Yes! This is a great frozen blueberry recipe. You may need to stop and scrape down the sides of the blender or to use the stick, if your blender came with one, to get it going. But otherwise it will work fine with either fresh or frozen berries.
How to Make Blueberry Popsicles Step-by-Step
Here’s a look at how to make this simple toddler dessert or snack.
- Gather your ingredients.
- Add to a blender and blend well.
- Pour into a reusable popsicle mold or into small paper cups with popsicle sticks.
- Freeze for 4-6 hours or overnight.
Best Molds for Homemade Freezer Pops
We love all of the molds from Tovoli, including these ROCKET POP MOLDS. If you run them under hot water for a minute or two, they always come out of the molds easily.
Quick Tip for Storing Greens
For smoothies and recipes like these freezer pops, I keep a gallon size freezer bag stocked with baby spinach and/or baby kale in the freezer. I wash and dry the greens first, then seal the bag and freeze. Once frozen you can crush them lightly so that they’re easy to scoop out with a measuring cup.
This avoids any worry that the greens you buy will go bad AND it knocks down the “green” flavor so they’re less detectable when blended into smoothies and freezer pops. Win, win!
Tips for Making the Best Blueberry Popsicles
- Use really good tasting fruit. The better the fruit tastes, the less added sweetener you’ll need and the better the final result.
- Try to use yogurt with a little fat in it. For little kids, fat is essential for brain development and it can also help their energy stay even longer—especially when they are running around outside in warm weather.
- Taste the mixture before you freeze it. Since the sweetness of fruit can vary so widely, be sure to taste the blended mixture before you freeze it. This is the only way to ensure that you’ll like the taste of the frozen pops.
- Blend the mixture really well. This will ensure that there aren’t any flecks of green!
- Use nondairy yogurt if needed to make these dairy-free.
- Use blackberries, raspberries, strawberries, or a mix if desired. (Just consider the color with the lighter colored fruit—the color of the spinach might come through!)
- Trade in baby kale for the spinach.
I’d love to hear if you make the recipe, so please comment below with feedback!Print
If you have a high powered blender you can add up to a cup of spinach. If you’re relying on a food processor you may want to reduce it to 1/2 cup. Start with the lower amount and add more as you like.
- 6 ounces plain low fat or whole milk Greek yogurt
- 1 cup blueberries
- 1/2–1 cup lightly packed baby spinach
- 2 tablespoons honey
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla
- Combine all ingredients in the bowl of a blender and grind until very well combined, about 20-30 seconds, stopping to scrape down the sides of the bowl as necessary. Taste and adjust sweetness if needed.
- Divide mixture among reusable freezer pop molds. (Or, place four 3-ounce plastic cups onto a plate or a small baking dish and divide the yogurt mixture evenly among them. Place a popsicle stick into the center and place onto a plate or small baking dish to freeze.) Freeze for 4-6 hours before serving.
You can use baby kale in this recipe if you prefer instead of spinach.
Use really good tasting fruit. The better the fruit tastes, the less added sweetener you’ll need and the better the final result.
Try to use yogurt with a little fat in it. For little kids, fat is essential for brain development and it can also help their energy stay even longer—especially when they are running around outside in warm weather.
Taste the mixture before you freeze it. Since the sweetness of fruit can vary so widely, be sure to taste the blended mixture before you freeze it. This is the only way to ensure that you’ll like the taste of the frozen pops.
Blend the mixture really well. This will ensure that there aren’t any undesirable flecks of green!
Use nondairy yogurt if needed.
Use blackberries, raspberries, strawberries, or a mix if desired.
Double to recipe to make more popsicles.