Vegan Yogurt Popsicles
I decided to make yogurt pops using my favorite plant-based yogurt from Siggi’s. I included handfuls of fresh strawberries and blueberries to make the most beautiful, edible creations.
– 1 C of strawberries
– ¾ C of blueberries
– 2 (5.3-oz) cups of Siggi’s plant-based coconut blend yogurt
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 Siggi’s plant-based coconut blend yogurt, followed by a spoonful of a fruit mixture, alternating between the two until the molds are completely full.
Insert the popsicle sticks, and place in the freezer until they are completely frozen all the way through, at least 8 hours.
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