Apricot Pops

May 05, 2014 | Peggy Martin

Apricot Pops

I remember when we were kids we made our own popsicles in the summer time using a flavored drink mix like Kool-Aid. We had an ice pop mold that we used. Since we were making them out of sugary water they were very hard (basically ice on a stick) and they didn’t provide many nutrients.

Our featured apricot pop recipe has only two ingredients, yogurt and fruit, so it is more nutritious than my childhood favorites. It tastes much better too!

You don’t even need a mold for this recipe. Just use the little paper cups sold for bathroom drink dispensers and plastic spoons. To get them out of the mold you can run the bottom of the pop under hot tap water and then peel off the paper.

You can make frozen pops with all sorts of fruit, juice and yogurt or Greek yogurt combinations. I have made these without a blender or food processor by mincing the apricots on a cutting board and then stirring the fruit and yogurt together.

You can also serve the pop mixture like ice cream. Just freeze the mixture in a covered container for 3-4 hours or until firm. Thaw 20 minutes before serving. Scoop into bowls and serve.  It’s very refreshing!


Apricot Pops

Serving Size: 1 pop (1/2 cup) | Serves: 8 | Cost Per Serving: $.49


apricot pops label

  • 1 can (15 ounces) apricots, packed in juice or light syrup
  • 2 cartons (6 ounces each) of low fat, sugar free vanilla yogurt


  • 8 small paper cups
  • 8 plastic spoons (for handles)


  1. Drain apricots.
  2. Chop the apricots finely and mix with the yogurt or blend the fruit and yogurt until smooth with a blender or food processor.
  3. Pour mixture into 8 small paper cups and put in freezer. After half an hour (when they start to freeze), stand a wooden stick or plastic spoon in the pops.
  4. Freeze 3-4 hours or until pops are solid.
  5. Remove from cup to serve. Place bottom of cup under hot running water for 20 seconds. Peel off paper cup.

Peggy Martin

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