Strawberry-Yogurt Popsicles

Creamy, Tangy, No-Special-Equipment Popsicles

Ice-only fruit pops freeze rock-hard and shatter on the first bite. The trick to a popsicle that actually scoops a clean lick? Two ingredients in this recipe: plain yogurt, which adds fat and tang, and a tablespoon of gelatin, which gives the pops body and prevents the rough, crystalline texture that pure fruit purees turn into in the freezer.

Thawed frozen strawberries work just as well as fresh here, sometimes better, because they break down into smoother purees in the blender. Drain them first and warm the gelatin in that drained juice instead of plain water. You’re capturing all the strawberry flavor instead of diluting it.

No popsicle mold needed either. Cupcake papers set inside a pan, with foil stretched over the top to anchor the sticks upright while they freeze, work beautifully and make 12 portions at once.

Pro Tips

• Don’t skip dissolving the gelatin in warm liquid first. Cold-bloomed gelatin will leave gritty bits through the pops.
• Use whole-milk yogurt for the creamiest texture. Nonfat yogurt freezes harder and tastes more icy.
• Freeze for at least 4 hours, or overnight for a clean release. Anything less and the centers stay slushy.
• A 5-second dip of the cup in warm water is all it takes to release. Don’t run hot water or the edges melt.
• Wrap finished pops individually in plastic for grab-and-go storage up to 2 weeks.

Variations

• Swap strawberries for blueberries, raspberries, or a mix of summer berries.
• Use Greek yogurt and add a tablespoon of honey for an even thicker, slightly sweeter pop.
• Stir in 1 teaspoon vanilla extract or a pinch of lemon zest before blending for a brighter flavor.