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Pregnancy · Snack

Berry & Yogurt Smoothie Ice Pops

Creamy berry-yogurt pops from four ingredients - breakfast logic frozen onto a stick for hot days and rough mornings.

Ice-pop molds turn a yogurt smoothie into a snack that waits in the freezer until the moment it is needed - no cooking, one blender, minimal thinking. Frozen fruit and cold dairy suit pregnancy's warmer, wearier stretches, and the portioning is decided before the craving arrives.

Berry & Yogurt Smoothie Ice Pops - Creamy berry-yogurt pops from four ingredients
Easy
Vegetarian CalciumAntioxidants

Ingredients

for 2 people
  • 400 gGreek yogurt
  • 300 gmixed berries
  • 2 tbsphoney
  • ½ tspvanilla extract

Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.

Per serving (approx.): 180 calories · 10 g protein · 22 g carbs · 6 g fat · 3 g fiber

Method

  1. Blend. Put the yogurt, berries, honey and vanilla in a blender. Blend for 30 to 60 seconds, until smooth and evenly pink - or stop a little early if you like a few berry streaks.
  2. Fill. Pour the mixture into ice pop molds, stopping just below the rim - it expands slightly as it freezes. Tap the molds on the counter to knock out air bubbles, then add the sticks.
  3. Freeze. Stand the molds upright in the freezer for at least 5 hours, ideally overnight, until frozen solid all the way through - no give when you press the mold.
  4. Release. To release, run the outside of the molds under warm water for 10 to 20 seconds and pull gently on the sticks. Makes about 8 pops, and the mixture scales with your servings.
Worth knowingAn ice pop that is genuinely just yogurt and fruit - cold enough for nausea duty, protein-lined enough to count as a real snack.

Is this safe during pregnancy?

Yes - the Greek yogurt is pasteurized, which is what NHS guidance on foods to avoid asks of dairy in pregnancy, and nothing else in the short ingredient list appears on the avoid list. Wash the berries well before blending, as you would any fresh fruit.

Substitutions & allergens
  • A thick plain soy or coconut yogurt swaps in for the Greek - removes dairy, though the calcium and protein slide down with it.
  • Maple syrup stands in for honey spoon for spoon.
  • Any frozen fruit works: mango, cherries or banana blend just as smoothly as berries.
  • Skip the sweetener entirely if the fruit is ripe - the pops set just the same.

Storage & reheating

These live in the freezer, which should sit at about -18°C per FSA chilling guidance. Eat them straight from frozen; once a pop has melted, treat it like any defrosted food - into the fridge and used within 24 hours, not refrozen. Any blend that does not fit the molds is best drunk the same day as a smoothie.

Checked against the public guidance we follow - see our sources & editorial standards.

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This is general information, not medical advice - always check with your doctor or midwife. See our sources and standards.