Go Back

Strawberry Watermelon Yogurt Pops

Strawberry watermelon yogurt pops are a creamy, layered frozen treat with a smooth blended watermelon base and a thick Greek yogurt swirl. Each pop is refreshingly cold and lightly marble-mottled, with fruit pressed into the top for a pretty finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Freeze 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Watermelon Layer
  • 2 cup fresh watermelon cubed and seeded
  • 1 tbsp honey
  • 1 tsp fresh lime juice
Strawberry Yogurt Layer
  • 1 cup fresh strawberries hulled and sliced
  • 1 cup full-fat Greek yogurt
  • 2 tbsp honey
  • 0.5 tsp vanilla extract
Optional Garnish
  • 1 small fresh strawberry slices or watermelon chunks for pressing into tops before freezing

Equipment

  • 1 blender
  • 1 popsicle mold

Method
 

Blend the watermelon layer
  1. Blend the fresh watermelon with honey and fresh lime juice in a blender until completely smooth, scraping down as needed. If you prefer a silkier texture, pour the mixture through a fine mesh strainer and set aside.
Blend the strawberry yogurt layer
  1. Blend the fresh strawberries, full-fat Greek yogurt, honey, and vanilla extract in a separate blender or food processor until creamy and smooth.
Assemble the pops
  1. Pour about 2 tbsp of the watermelon mixture into the bottom of each popsicle mold, tapping gently to settle.
Add strawberry yogurt swirl
  1. Spoon in a generous layer of the strawberry yogurt mixture on top of the watermelon layer.
Finish with a watermelon top
  1. Add another thin pour of watermelon mixture on top for a swirled layered look.
Create a light marble effect
  1. Run a skewer through the mixture gently for a light marble effect if desired.
Press fruit garnish and insert sticks
  1. Press a small strawberry slice or watermelon chunk into the top of each pop, then insert popsicle sticks.
Freeze
  1. Freeze for at least 4–6 hours, or overnight, until completely solid.
Unmold and serve
  1. To unmold, run warm water over the outside of the molds for 10–15 seconds, then gently slide the pops out and serve immediately.

Notes

For the cleanest unmold, freeze the molds on a flat surface so layers set evenly and don’t tilt. Store finished pops in a sealed container or zip bag in the freezer for up to 2 months. Freezing is required for this recipe, so don’t expect texture the same way at room temperature. For a dairy-free swap, use unsweetened coconut yogurt in the same amount to keep the creamy consistency.