Grab your favorite fresh or frozen berries and make these naturally gluten-free triple berry smoothie pops! These creamy berry popsicles are a cool, refreshing treat for hot summer days.
Summer is here and temperatures have been climbing. With air conditioning, cold drinks and homemade popsicles, it’s easy to stay comfortable. These triple berry smoothie popsicles have become a favorite in my house, so I’m sharing the recipe so you can enjoy them too.
When I develop recipes I try to be efficient: I plan multiple recipes for the same shopping trip and testing day. That way I buy everything at once and test several ideas back-to-back. On a recent recipe day I chose to make these popsicles first because they need time in the freezer. I also remade a gluten-free triple berry coffee cake for photos and attempted an angel food cake with berries.
Start by rinsing your berries and laying them on paper towels to drain. I used strawberries, raspberries and blueberries, but you can use any combination that totals about 2 cups. Later in the season I often swap in blackberries when they’re ripe. If you use frozen berries, let them thaw slightly so your blender can handle them — and be sure to include any juices that come off during thawing.
How to make these berry smoothie popsicles:
Place 2 cups of fresh berries, 1 cup of low-fat vanilla yogurt, and 1 tablespoon of honey in a blender. You can use Greek yogurt or a non-dairy yogurt alternative to make a thicker or dairy-free version. Blend on the smoothie setting until smooth.
Taste the mixture and add more honey if you prefer it sweeter. I used a vanilla yogurt and flavorful berries, so one tablespoon was enough for my taste. Once the mixture is blended and sweetened to your liking, pour it into clean popsicle molds. I set the molds on paper towels to catch any drips while pouring.
Freeze the popsicles for about 3–4 hours, or until firm. When they’re ready, pack a small tray with ice water, cups and paper towels to manage any sticky hands — kids (and adults) often make a mess with popsicles!
My boys had fun pretending their popsicles were light sabers. These turned out fruity, a little creamy, and perfectly refreshing for a hot afternoon.
Everyone in my family loved them — they’re an easy, naturally gluten-free frozen treat.
Smoothie Pops Recipe:
Triple Berry Smoothie Pops {Gluten-free}
Depending on the size of your popsicle molds, this recipe yields about 5–8 popsicles.
5 minutes
5 minutes
Ingredients
- 1 cup vanilla flavored yogurt or Greek yogurt
- 1 cup sliced fresh or frozen strawberries
- 1/2 cup fresh or frozen raspberries
- 1/2 cup fresh or frozen blueberries
- 1–2 tablespoons honey
Instructions
- Place all ingredients in blender and blend on smoothie setting until well combined.
- Pour into clean, dry popsicle molds.
- Freeze for 3–4 hours, or until firm.
- Yield varies by mold size; expect about 5–8 popsicles.
Notes
If using frozen berries, let them thaw slightly and include any juices for best flavor and texture.
And a quick behind-the-scenes note: recipe development often leaves me with a mountain of dishes. After testing three recipes and baking a loaf of bread, this is just the first round — there were still popsicle molds, cupcake tins and frosting bowls to clean!
