No. 209: Yogurt Parfait Breakfast Popsicles

We had so much fun putting our new popsicle mold to good use with our vino ice pops.

But popsicles don't have to just be dessert or wine inspired. With lots of driving around the Bay Area on my agenda for this upcoming week, this recipe was perfect for making a fun and easy breakfast on the go.


Makes 6 popsicles
1 1/2 pints strawberries, hulled and roughly chopped (around 3 cups chopped)
1/4 cup sugar or honey
1 cup Greek yogurt
1/4 cup milk
2 to 3 tablespoons honey
3/4 cups granola

To make

Combine the strawberries and sugar (or honey) in a small saucepan and stir gently to combine. Let the berries macerate on the counter for at least 10 minutes, until the sugar is dissolved and syrupy.

Place the pan over medium-high heat and bring to a rapid simmer.

Simmering berries

Cook for 8 to 10 minutes, stirring often, until the strawberries are thick and jammy.

Jammy berries

Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit.

When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2 tablespoons of honey. The yogurt should be thick, but pourable, roughly the consistency of regular yogurt. If needed, whisk in a little more milk. Taste and add more honey if desired.

Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.


Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled.

Filling molds

Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.

Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6 hours but preferably 8. Popsicles will keep in the freezer for several weeks.

Recipe Notes from The Kitchn:

  • You can substitute 1 1/4 cups of regular yogurt for the Greek yogurt. As long as it's pourable, there's no need to thin the yogurt any further.
  • The strawberries can be replaced with an equal amount of any other fruit.
  • You can also substitute 1 cup any flavor of jam or fruit preserves for the berries. Just skip the jam-making step and proceed with assembling the popsicles.

The results

These popsicles are so very, very good. They really are all the best parts of a parfait in a frozen treat delivery system.

Final pop

The granola softens and melds into the other layers for a nice crunch. The homemade strawberry layer was also so very thick and fruity, though I'm sure preserves would be just as good and save quite a bit of time.

I did have to make about a cup more yogurt to fill our molds, though the rest of the ingredients were in just the perfect amounts.

If you have a popsicle mold and want to try something different, this is a great place to start!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina