Kiwi Strawberry Yogurt Pops – Bright, Fruity, and Refreshing
These Kiwi Strawberry Yogurt Pops are the kind of treat that makes hot days feel easy. They’re creamy, tangy, and lightly sweet with a swirl of fresh fruit you can actually see. Kids love the color, adults love the balance, and everyone appreciates how simple they are to make.
You only need a few ingredients, a blender, and a popsicle mold. If you’re looking for a snack that feels like dessert but eats like breakfast, this is it.
Ingredients
Method
- Prep the fruit: Hull the strawberries and slice them. Peel the kiwis and chop them into chunks. Set aside a handful of small pieces if you like pops with visible fruit bits.
- Blend the strawberry layer: In a blender, combine strawberries, half the yogurt (about 1 cup), 1–2 tablespoons honey, and half the vanilla. Add a small squeeze of lemon or lime, if using. Blend until smooth. Taste and adjust sweetness.
- Blend the kiwi layer: Rinse the blender. Add kiwi, remaining yogurt, remaining honey, and vanilla. Add a little citrus juice if you like. Blend until smooth. Taste and adjust sweetness.
- Layer or swirl: For clean layers, pour a little strawberry mixture into each mold, tap to release air, and freeze for 20–30 minutes to set slightly. Add kiwi mixture on top and repeat if you want multiple layers. For a swirl, alternate spoonfuls of each mixture and gently run a skewer through once.
- Add fruit pieces (optional): Drop in the reserved strawberry or kiwi bits for texture and pops of color.
- Insert sticks: If your mold requires partially freezing to hold the sticks upright, chill for 20–30 minutes before inserting. Otherwise, add sticks now.
- Freeze: Freeze until solid, about 4–6 hours or overnight for best results.
- Unmold: Run warm water over the outside of the mold for 10–15 seconds. Gently pull the pops out. Don’t twist too hard—let the warmth do the work.
- Serve: Enjoy immediately or place on a parchment-lined tray and freeze again for 20 minutes before storing.
What Makes This Recipe So Good
- Fresh, real fruit flavor: Juicy strawberries and tart kiwi bring bright flavor without artificial colors or syrups.
- Creamy but not heavy: Greek yogurt gives body and protein while keeping things light and refreshing.
- Naturally sweetened: Honey or maple syrup adds gentle sweetness you can adjust to taste.
- Kid-friendly and adult-approved: The pops are fun to look at and satisfy that ice cream craving in a better-for-you way.
- Make-ahead convenience: Mix, pour, freeze. You’ll have a stash of snacks ready for the week.
Shopping List
- Fresh strawberries (about 2 cups hulled)
- Ripe kiwifruit (3–4 kiwis, peeled)
- Plain Greek yogurt (2 cups; whole milk for creamier pops, 2% for lighter)
- Honey or maple syrup (2–4 tablespoons, to taste)
- Vanilla extract (1 teaspoon, optional)
- Lime or lemon juice (1–2 teaspoons, optional, for brightness)
- Popsicle molds and sticks
Instructions
- Prep the fruit: Hull the strawberries and slice them.
Peel the kiwis and chop them into chunks. Set aside a handful of small pieces if you like pops with visible fruit bits.
- Blend the strawberry layer: In a blender, combine strawberries, half the yogurt (about 1 cup), 1–2 tablespoons honey, and half the vanilla. Add a small squeeze of lemon or lime, if using.
Blend until smooth. Taste and adjust sweetness.
- Blend the kiwi layer: Rinse the blender. Add kiwi, remaining yogurt, remaining honey, and vanilla.
Add a little citrus juice if you like. Blend until smooth. Taste and adjust sweetness.
- Layer or swirl: For clean layers, pour a little strawberry mixture into each mold, tap to release air, and freeze for 20–30 minutes to set slightly.
Add kiwi mixture on top and repeat if you want multiple layers. For a swirl, alternate spoonfuls of each mixture and gently run a skewer through once.
- Add fruit pieces (optional): Drop in the reserved strawberry or kiwi bits for texture and pops of color.
- Insert sticks: If your mold requires partially freezing to hold the sticks upright, chill for 20–30 minutes before inserting. Otherwise, add sticks now.
- Freeze: Freeze until solid, about 4–6 hours or overnight for best results.
- Unmold: Run warm water over the outside of the mold for 10–15 seconds.
Gently pull the pops out. Don’t twist too hard—let the warmth do the work.
- Serve: Enjoy immediately or place on a parchment-lined tray and freeze again for 20 minutes before storing.
Storage Instructions
- Short-term: Keep pops in the mold for up to 3 days if covered.
- Long-term: For best quality, unmold and wrap each pop in parchment or plastic wrap, then store in a freezer-safe bag or container. They’ll keep well for up to 1 month without significant texture loss.
- Avoid freezer odors: Use a sealed container and keep away from strong-smelling foods.
Health Benefits
- Protein boost: Greek yogurt provides protein to keep you full and support muscle repair.
- Vitamin C: Strawberries and kiwis are both loaded with vitamin C, which supports immune health and skin vitality.
- Probiotics: Yogurt with live cultures can support a healthy gut microbiome.
- Lower in added sugar: Sweetened lightly with honey or maple syrup, these pops are a smarter choice than many store-bought options.
- Hydration and fiber: Whole fruit adds fiber and water content, helpful for digestion and hydration on hot days.
Pitfalls to Watch Out For
- Too tart or too sweet: Fruit varies.
Taste each mixture before freezing and adjust sweetness by a teaspoon at a time.
- Ice crystals: Using low-fat yogurt or very watery fruit can make pops icy. Whole milk Greek yogurt helps keep them creamy.
- Sticks tilting: If the mixture is too thin, sticks may lean. Partially freeze the first layer 20–30 minutes, then insert the sticks.
- Hard-to-unmold pops: Don’t force them out.
A quick warm-water rinse over the mold loosens them cleanly.
- Watery layers: If strawberries or kiwis are very juicy, blend with yogurt first; avoid adding extra water or ice.
Variations You Can Try
- Coconut twist: Swap half the yogurt for full-fat coconut milk. Add shredded coconut for texture.
- Protein boost: Whisk in a scoop of vanilla protein powder. Add a splash of milk to keep the blend pourable.
- No-refined-sugar: Skip sweetener and use extra ripe fruit.
A banana blended into the strawberry layer adds natural sweetness and creaminess.
- Chia crunch: Stir in 1–2 teaspoons of chia seeds per layer for a slight gel and extra fiber.
- Herbal lift: Add a few fresh mint leaves to the kiwi blend or basil to the strawberry blend for a subtle, refreshing note.
- Dairy-free: Use a thick plant-based yogurt (coconut or almond). Choose maple syrup for sweetening.
- Swirl-in jam: Marble a spoonful of strawberry jam into the strawberry layer for a confectionary vibe.
FAQ
Can I use frozen fruit?
Yes. Thaw the fruit slightly before blending so it purees smoothly.
If the mixture becomes too thick, add a splash of yogurt or milk to help it pour.
Do I have to use Greek yogurt?
No, but Greek yogurt makes the pops creamier. Regular yogurt works, though the texture may be a bit icier. Strain regular yogurt through a cheesecloth for an hour to thicken if you want.
How do I make the layers super clean?
Partially freeze each layer for 20–30 minutes before adding the next one.
Pour slowly along the side of the mold and tap gently to remove air bubbles.
What sweetener is best?
Honey and maple syrup both work well. Honey is a touch thicker and slightly sweeter; maple adds a light caramel note. Adjust to taste based on your fruit’s sweetness.
My pops are too hard.
How can I fix that?
A higher fat content leads to a softer bite. Use whole milk Greek yogurt, avoid adding water or ice, and consider a tablespoon of honey, which helps reduce iciness.
Can I make these without a popsicle mold?
Yes. Use small paper cups, insert sticks after 30 minutes of freezing, and peel the cups away when ready to serve.
Are these suitable for toddlers?
Generally yes, but skip the honey for children under one year old.
You can sweeten lightly with maple syrup or very ripe banana instead.
What if I don’t like kiwi seeds?
Blend thoroughly and strain the kiwi mixture through a fine mesh sieve to remove most seeds before layering.
How many pops does this make?
It typically makes 8–10 standard-size pops, depending on your mold. If you have larger molds, plan for 6–8.
Can I add toppings like chocolate?
Absolutely. Once unmolded and firm, dip the tips in melted dark chocolate and refreeze for 10 minutes.
Sprinkle with crushed freeze-dried strawberries for flair.
Final Thoughts
Kiwi Strawberry Yogurt Pops are the kind of simple recipe you’ll make once and then keep in rotation. They’re quick, flexible, and built from ingredients you can feel good about. Adjust the sweetness, swirl the layers, and make them your own.
Keep a batch in the freezer, and you’re always minutes away from a cool, refreshing treat that tastes like summer.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
