Fruit & Yogurt Pop Recipe

by Chef Brian Doherty

Wanting to capture those last precious days of summer as autumn arrives? Keep it chill with homemade yogurt popsicles, lightly sweetened with honey and fresh fruit. Chef Brian Doherty of Kirkland’s Woodmark Hotel shares his recipe featuring raspberries, but you can choose whatever favorite fruit you want to savor for just a little while longer. Consider using local honey; the kitchens at the Woodmark use honey from their own hives.

Serving size: 6 pops (you’ll need an ice pop mold, or small paper cups with wooden sticks will do)


  • 2 cups fresh fruit
  • 2 tablespoons honey
  • 2 cups vanilla yogurt


Blend the fruit in a food processor or blender on high speed until nearly liquefied into a smoothie-like consistency.

Pour the blended fruit into a large bowl. Stir in the honey, add the yogurt, and very gently mix everything together. To get a swirly look to your pops, do not fully blend the yogurt and fruit; you want patches of color. Adjust for sweetness by adding more honey.

Pour mixture evenly into your mold, and partially freeze for 2 hours before inserting the popsicle stick or handle. Continue to freeze for an additional 4 to 6 hours or overnight until solid.

Run molds under warm water to easily remove.

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