Frozen Yogurt Fruit Pops

Frozen Yogurt Fruit Pops
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

You can make this recipe with any fruit and flavor of yogurt. Try mango chunks with pineapple yogurt, or kiwi halves with strawberry yogurt. You could also try other toppings like coconut or sprinkles instead of pecans.

  • Prep time
    10 min
  • Servings
    6 Servings
  • Serving size
    2 pops
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    2 pops
  • Amount per serving Calories 55

  • Total Fat 3.5g
    • Saturated Fat 0.3g
  • Cholesterol 0mg
  • Sodium 5mg
  • Total Carbohydrate 5g
    • Dietary Fiber 1g
    • Total Sugars 3g
  • Protein 2g
  • Potassium 95mg


  • pecans (chopped)
    1/4 cup
  • cake pop sticks
  • blueberry Greek yogurt (non-fat)
    1/2 cup
  • strawberries (hulled)
  • Wax paper


  1. Line a small baking sheet with wax paper. Set aside.

  2. Insert the cake pop sticks into the top part of the strawberry. Do not pierce through the end of the strawberry.

  3. Dip each strawberry in the yogurt, shaking so that each strawberry is thinly coated. Use a spoon to help coat the strawberries if needed.

  4. Sprinkle 1 Tsp. of pecans over each coated strawberry.

  5. Place the strawberry pops on the baking sheet and freeze for 1-2 hours or until the yogurt is frozen. Once the pops are frozen, remove from the wax paper and serve or put in a freezer zip top bag.

  • Recommended

    Loved by children and adults alike. I have also used lemon Greek yogurt and they were gone as fast as the blu berry. I have also used honey yogurt, liked but not loved.