4-Ingredient Creamy Strawberry Pistachio Yogurt Popsicles

The next time an after-dinner sweet craving strikes, try these 4-ingredient fruit popsicles. They contain only strawberries, Greek yogurt, pistachios and honey — a healthier treat you can enjoy without guilt.

My partner and I often settle on the sofa after dinner to watch a Netflix episode, and almost without fail a sweet craving hits shortly after the credits roll. For a while that meant chocolate or cake, but recently we’ve switched to ice lollies — or popsicles, as many call them. They’re fun, nostalgic and surprisingly simple to make at home.

I was inspired to make a lighter, fruit-forward version using my favourite thick Greek yogurt. I blended fresh strawberries into a puree, stirred chopped pistachios into the yogurt and sweetened everything with a little honey. The result is a layered, slightly swirled popsicle with bright strawberry flavour, creamy yogurt and a pleasant pistachio crunch.

I was really pleased with how these turned out. They balanced natural fruit sweetness with creamy yogurt and the nutty pistachio flavour. At first they needed a touch more sweetness for my taste, so I added honey; you can adjust the amount to suit you or skip it entirely if your fruit is very ripe.

While I used strawberries here, this method works with many other fruits. Try blueberries, raspberries, peaches or pineapple. Any ripe, flavourful fruit you enjoy can be pureed and layered with yogurt for a similar popsicle.

Fill the moulds, freeze for several hours, then relax on the couch with a good show and enjoy a healthier dessert. These are inexpensive to make, easy to customise and far less sugary than many shop-bought lollies.

Strawberry pistachio yogurt popsicles (4-ingredient)

Ingredients

• 14 ounces strawberries, washed (about 400 g)
• 4 tablespoons honey, plus extra to taste
• 2 1/4 ounces Greek yogurt (about 60 g)
• 5 ounces pistachios, shelled weight (about 140 g), roughly chopped

Instructions

1. Place the strawberries in a food processor or blender and puree until smooth. Add 2 tablespoons of honey and blend again. Taste and add more honey if you prefer a sweeter mixture.
2. In a medium bowl, combine the Greek yogurt with the chopped pistachios and the remaining 2 tablespoons of honey. Stir until well distributed.
3. Pour about one third of the strawberry puree into the yogurt and pistachio mixture and stir gently a few times to create a swirled effect.
4. Spoon alternating layers of the strawberry puree and the yogurt-pistachio mixture into your popsicle moulds, leaving a little space at the top to allow for expansion as they freeze.
5. Insert sticks and lids (if your moulds have them) and freeze for at least 6 hours, or preferably overnight, until fully set.

Notes

Popsicles can be a little stubborn to remove from moulds. To release them easily, take the moulds out of the freezer about 10 minutes before serving and run the outside of the mould under warm water for a few seconds. Pull gently on the stick to release each popsicle.

For longer storage, remove popsicles from the moulds once frozen solid, wrap individually in greaseproof paper or parchment, seal in airtight bags and return to the freezer. This helps prevent ice crystals from forming and keeps texture fresher for longer.

Variations and tips

• Use other fresh fruit such as blueberries, raspberries, peaches or mango in the same proportions.
• Swap honey for maple syrup or agave to suit dietary preferences.
• If you prefer smoother popsicles, finely chop or pulse the pistachios so they are evenly distributed through the yogurt.

Nutrition (per popsicle, approximate)

Calories: 121 kcal • Carbohydrates: 14 g • Protein: 3 g • Fat: 6 g • Sodium: 3 mg • Potassium: 219 mg • Fiber: 2 g • Sugar: 10 g • Vitamin A: 60 IU • Vitamin C: 24.2 mg • Calcium: 28 mg • Iron: 0.8 mg