It’s beyond hot outside, and what’s a better way to beat the heat when the temps are high than to nibble on frozen popsicles?! Instead of buying a box out of the freezer section, I decided to start making our own; that way I can continue shopping the perimeter of the grocery store and control what goes into each treat.

Bunny, like her mama, doesn’t care for things that are overly sweet (I’m curious how long we can keep that up), so when I was thinking about making a frozen treat for her, I knew I wanted to use her favorite foods: Greek yogurt, bananas, and pineapple. The pineapple and yogurt gives it a bit of tang (which she loves), and the banana adds a touch of sweetness. I used my new Cuisinart Baby Food Maker to blend everything together—it literally took about 30 seconds—and then I poured the mixture into my popsicle molds. (You could certainly use a blender or regular food processor to get the job done.) The hardest part about this entire recipe was waiting for them to freeze.

I’m in LOVE with these Zoku mini pop molds, by the way. You don’t have to run them under water to unstick them—they just pop out! Plus, they’re absolutely perfect for little hands and the perfect serving size for tiny tummies. Perfecto.

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The tropical yogurt pops were a huge success for my toddler. This was her first popsicle experience, so I didn’t know how she’d handle it, but she LOVED them! I think it helped that I used familiar flavors (although the wheels are already turning for the next batch) and that the serving size was small enough for her to enjoy.

It’s adorable, because she just carries the little pop around and then randomly stops to take nibbles. I’m not sure if it’s because the mixture is thicker, but I like that these don’t melt quite as fast. The other cute thing is that after every bite she smacks her lips and makes the “mmmm” sound. That, my friends, is music to her mama’s ears!

Here’s how you can make your own Tropical Yogurt Pops:

Ingredients:
1 ripe banana
1/2—1 cup chopped pineapple (fresh, frozen, or canned)
1 container Greek coconut yogurt

Directions:
Chop and puree banana. Once totally pureed, add pineapple and puree until mixture is smooth. Scrape down the sides of the bowl (if need be), then add yogurt and blend the whole mixture together for about 10-15 seconds. Fill your popsicle molds (or dixie cups) and place in the freezer for a minimum of six hours (if using cups, place a popsicle stick in the cup after about an hour).

I ended up with a little extra leftover after I filled the molds, so I just used the rest in a smoothie the next day.

Do you make yogurt pops? What are your favorite flavor combos?