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Spoiler

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups Fruit Fresh or frozen. Oranges, mango, peaches, pineapple, strawberries—choose one or mix. If using citrus, remove seeds and pith.
  • 1 cup Yogurt Plain Greek yogurt for extra creaminess and protein, or regular yogurt for a lighter texture. Dairy-free works great too.
  • 1–3 tablespoons Sweetener Honey, maple syrup, agave, or a few soft dates. Optional, depending on fruit sweetness and your taste.

Method
 

  1. Prep your fruit. If it's fresh, peel, pit, and chop. If it's frozen, let it thaw slightly so your blender doesn't hate you.
  2. Blend. Add fruit, yogurt, and sweetener to a blender. Blend until completely smooth. Taste and adjust sweetness. For extra creamsicle vibes, add a splash of vanilla and a pinch of salt.
  3. Choose your texture. Want swirls? Reserve 1/4 cup yogurt and dollop into molds after pouring fruit mixture, then swirl with a skewer. Want ultra-smooth? Just blend everything together.
  4. Pour into molds. Use popsicle molds, silicone ice pop sleeves, or even paper cups with sticks. Leave a little headroom for expansion.
  5. Insert sticks. If your mold requires adding sticks later, partially freeze for 45–60 minutes until slushy, then add sticks.
  6. Freeze solid. Freeze 4–6 hours, preferably overnight, until completely firm.
  7. Unmold like a pro. Run molds under warm water for 10–15 seconds and wiggle the stick gently. Don't yank—patience beats popsicle decapitation.
  8. Serve or store. Enjoy immediately, or store individually wrapped for grab-and-go bliss.