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+ servings

Salted Honey Yogurt Pops

Prep Time15 minutes
Cook Time5 minutes
Inactive Time4 hours 40 minutes
Total Time5 hours
Servings: 10 popsicles
Calories: 98kcal


  • zest of 1 lemon you may use 1/2 vanilla bean, scraped
  • ½ cup water
  • ½ cup granulated sugar
  • 1 ½ cups unsweetened, plain Greek yogurt
  • 3 tablespoons salted honey regular honey may be used in place of the salted honey in the same measure
  • 1 very large, overripe banana, mashed slightly
  • ½ pint overripe raspberries, mashed slightly


  • Have ready a popsicle mold that makes 10 regular sized popsicles
  • Combine the water and sugar in a small saucepan.
  • Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the lemon peel, lower the heat, and simmer for 5 minutes.
  • Let cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.
  • Add the yogurt and honey to the chilled syrup and stir until thoroughly combined.
  • Put a bit of the yogurt mixture into each of the molds, to a height of about 1/2 inch. Freeze until the mixture begins to set, about 40 minutes.
  • Divide the mashed banana and the mashed raspberries among the molds, alternating with the yogurt mixture, dividing it evenly among the molds.
  • Adjust the lid and add the wooden popsicle sticks. Freeze until solid, 4 1/2 to 5 hours.
  • To loosen the popsicles, run the popsicle mold under luke-warm water for 20 to 30 seconds.


Serving: 1servings | Calories: 98kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 12mg | Potassium: 120mg | Fiber: 2g | Sugar: 19g | Vitamin A: 15IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg