Kirbie's Cravings

Blueberry Swirl Yogurt Ice Pops

photo of two Blueberry Swirl Yogurt Ice Pops

My ice pop making obsession continues despite the June gloom hovering over San Diego. Normally I love the weather in San Diego, but not during June gloom. Last month we were enjoying sunny, mid 70s weather. Now it’s June and the skies are gray, the wind is kicking up and the temperatures have cooled considerably.

I’m still pretending it’s summer and warm by making lots and lots of popiscles. My latest idea was to create a blueberry swirl popsicle. I made them healthier by using fresh blueberries and fat free yogurt.

overhead photo of two Blueberry Swirl Yogurt Ice Pops

They are easy to make though the swirl portion was harder to create than I thought. It’s quite hard to swirl around the blueberry mixture within the narrow confines of the ice pop mold.

I still like how these taste though. To bring out the vibrant purple-blue of the berries, I heated them first with some sugar to bring out the juices. Otherwise, your blueberry swirls will be a gray-blue. I loved biting into the sweet blueberry sections of the yogurt bar, which still have a little blueberry juice inside.
Blueberry Swirl Yogurt Ice Pops

If you like popsicles, you might like my strawberry cheesecake ice pops, too.

photo of blueberry popsicles on a plate

Blueberry Swirl Yogurt Ice Pops

Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: American
These ice pops have fresh blueberries and non fat Greek yogurt and a great summer treat.


  • 1 cup nonfat plain Greek yogurt
  • 1/4 cup + 2 tbsp sugar
  • 1/2 cup fresh blueberries


  • Mix yogurt and 1/4 cup sugar in blender until smooth. You may want to add more sugar depending on preference. Set aside.
  • In a small saucepan over low heat, put in blueberries and sprinkle 2 tbsp sugar on top. Blueberries will begin to bubble and some will burst. Cook until sugar is melted and the majority of berries have burst, stirring constantly.
  • Add in some yogurt to the bottom of the ice pop molds. Add in a layer of cooked blueberries with the blueberry syrup that has developed from the berry juice. Repeat with yogurt and then again with blueberries until you reach the top of the molds. Freeze for several hours or overnight. Remove ice pops according to manufacture instructions.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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6 comments on “Blueberry Swirl Yogurt Ice Pops”

  1. This is my favorite recipe! I made icepops with it, AND I made ice-cream. I tripled the recipe and mixed the greek yogurt inside the machine first. Then I got some of the blueberry juice and added it in. Next, I put the blueberries in (a little at a time). It tastes so good! Thanks for sharing 🙂

  2. I have an obsession with ice creams for this summer and this pops look super great! They are healthy and full of berries what screams summer more than that?

  3. Hi Kirbie
    Those pops look quite lovely. Thanks for the tips about heating up the berries first.

    Once we are done with our older ice pops in the mold, we will try this recipe.

    • The heated berries make such a difference! otherwise the blue never comes out and it also makes them sweeter when you heat them up.

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