Sweet fruit, creamy yogurt, and a little chamoy make these a lot more fun than the usual freezer pop. The red, white, and blue layers make them easy for summer, and the yogurt adds a little more nutrition and staying power.
They are refreshing, easy to portion, and easy to make ahead. The fruit keeps them bright, the yogurt adds body, and the chamoy gives them the tangy finish that sets them apart.
Recipe Summary
Serves: 6 to 8 pops
Prep Time: 15 minutes, plus freezing time
Cook Time: none
Best For: frozen treats, summer snacks, red, white, and blue treats
Ingredients
· 2 cups strawberries, chopped
· 1 cup blueberries
· 1 cup vanilla Greek yogurt
· 1 to 2 tablespoons honey, if needed
· Shawhan Farms Chamoy Sauce Mix | 1.5 oz (3 pack)
· water, as needed to prepare a small amount of chamoy sauce
Instructions
1. Prep the yogurt layer
Stir the Greek yogurt with honey if you want a little more sweetness.
2. Prep the fruit
Prepare a small amount of chamoy sauce, then spoon just enough over the strawberries to coat them lightly.
3. Fill the molds
Add strawberries to the molds first, then a little yogurt, then blueberries. Repeat the layers until the molds are filled. If you do not have pop molds, use small paper or Dixie cups with popsicle sticks or sturdy straws.
4. Freeze
Insert the sticks and freeze until firm.
5. Unmold and finish
Run the molds briefly under warm water if needed, then pull out the pops and serve right away. For a candy-style finish, lightly dip the edges in prepared chamoy or dust them with a little dry chamoy mix just before serving.
Why This Works
The fruit gives these pops their sweetness and color, the Greek yogurt adds a creamy layer with a little more nutrition and staying power, and the chamoy brings the tangy, salty edge that makes the flavor stand out.
Our chamoy mix works especially well here because you can use it two ways. Prepare a small amount as a sauce for the fruit, then finish the pops with a light dip or dusting if you want a stronger chamoy hit at serving time.
Kitchen Notes
Strawberries and blueberries make the red, white, and blue version easy, but mango or pineapple also work well with chamoy.
Use a light hand with the chamoy sauce so the pops freeze cleanly and the fruit still comes through.
Kitchen Variations
· use coconut yogurt for a dairy-free version
· swap blueberries for blackberries if that is what you have
· add diced mango for a more classic chamoy pairing
· make mini pops in small paper cups for snack trays
· finish with a light chamoy dip just before serving
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