Light berry popsicles, creamy and homemade with a few genuine ingredients: the perfect recipe for a fresh, healthy, and guilt-free summer snack.
Without cream and with only 1 tablespoon of sugar (which can be omitted), these popsicles are made in a few minutes with Greek yogurt, cooked berries, and a sweet note of 100% nut cream. The crunchy white chocolate coating makes them irresistible even for the most indulgent, yet they remain balanced and light.
This is one of those preparations that wins at the first bite: the creamy center meets the crunchy crust, and the contrast between the tartness of the berries and the sweetness of the chocolate creates a perfect balance.
Perfect for summer, they can be stored in the freezer and are ready to enjoy whenever you want a refreshing and nutritious break.
You can prepare them with silicone molds for popsicles (like the 4 Mini Classic Silikomart ones), but other molds are fine too, as long as they are flexible.
Need a tip? Get the molds (I’ll leave the link below) and make the light berry popsicles as soon as possible; you’ll love them!
READ TIPS AND F.A.Q. AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES
- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 5 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Creative
- Seasonality: Spring, Summer, and Fall
Ingredients
- 4.6 oz berries (frozen)
- 1 tbsp sugar
- 1/3 cup apple mousse
- 3 tbsp Greek yogurt
- 1 oz almond cream (100% natural)
- vanilla (or lemon zest)
- 1/4 tsp xanthan (optional – helps add creaminess)
- 7 oz white chocolate
- 0.7 oz chopped pistachios
- 0.7 oz rice oil
Tools
- Molds for popsicles
- Blender
Steps
The cooking time in the recipe info is indicative and refers to cooking the berries and chocolate.
Place the frozen berries with the sugar in a saucepan and cook for about 7/8 minutes. Turn off the heat and strain the juice.
Pour all the ingredients into the blender cup.
Blend until you get a thick cream.
Insert the popsicle sticks into the mold and pour the cream; tap on the counter to avoid air bubbles and place in the freezer for one day.
Melt the white chocolate in a bain-marie and, once it begins to cool, add the chopped pistachios and mix.
Gently unmold the popsicles and dip them in the white chocolate. Let them dry on parchment paper and then return them to the freezer. Remove from the freezer 10 minutes before consuming to achieve a good texture.
Tips and Variations
If you don’t have rice oil for the coating, you can use a teaspoon of coconut oil.
For a fresher flavor, add a few chopped mint leaves to the berry puree.
Use chopped hazelnuts, almonds, or pistachios on the coating for a crunchy and decorative finish.
You can replace the fruit with peaches, apricots, or mango, following the same procedure.
FAQ (Questions and Answers)
Can I use plant-based yogurt?
Yes! For a vegan version, you can replace Greek yogurt with unsweetened soy or coconut yogurt, and use vegan white chocolate for the coating.
How long do they last in the freezer?
You can store them for up to 2-3 weeks when tightly sealed, but the flavor is best in the first 5-7 days.
