Pack your next batch of freezer pops with fruits and veggies with these super simple—and so sweet!—Blueberry Greek Frozen Yogurt Popsicle Recipe with spinach!
Homemade Freezer Pops
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 recipe is a simple one, but it’s a nice combination of produce, protein, a little fat, and refreshing flavor. You can change up the fruit if you like, but we like how the natural color of blueberries masks the green of the spinach. And while I don’t like to make a habit out of hiding vegetables in our food, we’re getting so many local greens this spring that it’s almost been a necessity to add them to less expected places!
How to Make this Greek Yogurt Popsicle Recipe Step-by-Step
Here’s a look at how to make this simple toddler dessert or snack.
- Gather fresh or frozen berries, plain Greek yogurt, spinach, lemon, honey, and vanilla extract.
- Add to a blender and blend, starting on low and gradually increasing to high, until very well blended and smooth.
- Pour into a reusable popsicle mold or into small paper cups with popsicle sticks.
- Freeze for 4-6 hours or overnight.
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. 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!
Can I make this popsicle recipe with frozen fruit?
Yes! I make this often with frozen blueberries. 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 the Best Popsicle Recipes at Home
- 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!
(The molds shown here are these Rocket Pops.)
DID YOU MAKE THIS RECIPE? PLEASE RATE AND COMMENT BELOW!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 food processor or 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.