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Itโs officially summer and summer marks the official start to POPSICLES! If youโre like me, I love a good cold popsicle on a hot day. Recently, I decided to make yogurt pops using my favorite plant-based yogurt from Siggi’s. Have you tried yogurt pops before? I find that itโs such a great way to enjoy my favorite summer treat AND the benefits of live active cultures. Siggi’s plant-based yogurt cups even have more protein than sugar, so I am getting the added benefits of a protein snack. Plus, theyโre so creamy! I thought about what to mix in and saw that the berries in my garden were ripe for the picking, so I included handfuls of fresh strawberries and blueberries to make the most beautiful, edible creations.

Itโs like making food art. You could invite some friends over for a popsicle making party and see who gets the most creative! The berries are very swappable, so try mixing in other fruits to switch up the colors, textures and flavors. You could combine flavors, too. What about adding in edible flowers? I canโt wait to see what you come up with!
Photos by Alfonso Revilla
Vegan Yogurt Popsicles
Equipment
Ingredients
- 1 cup of strawberries
- ยพ cup of blueberries
- 2 (5.3-ounce) cups of Siggiโs plant-based coconut blend yogurt
Instructions
- Puree the strawberries in a food processor or blender until smooth. Set aside.
- Puree the blueberries in a food processor or blender until smooth. Set aside.
- In dry popsicle molds, add a generous spoonful of Siggiโs plant-based coconut blend yogurt, followed by a spoonful of a fruit mixture, alternating between the two until the molds are completely full.ย
- Insert the popsicle sticks, and place in the freezer until they are completely frozen all the way through, at least 8 hours.
Notes
Nutrition
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