Yogurt and Jam Pops
- Total Time
- 30 minutes, plus at least 9 hours’ freezing
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10
- 1cup heavy cream
- ½cup granulated sugar
- ⅛teaspoon kosher salt
- 2cups plain, full-fat, thick yogurt such as Greek or Icelandic yogurt
- ⅓cup blueberry or other jam
- 1tablespoon lemon juice
- ⅔cup smashed graham crackers (from 3 whole sheets), plus more for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
177 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 0 grams dietary fiber; 15 grams sugars; 3 grams protein; 82 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Have ready a 10-pop (⅓ cup each) popsicle mold (or other similar size). In a small saucepan, combine the cream, sugar and salt over medium-low heat. Cook, stirring, just until the sugar has dissolved, about 3 minutes. Transfer to a large bowl and let cool completely.
- Step 2
Add the yogurt to cream mixture and stir thoroughly to combine. In a small bowl, stir together the jam and lemon juice.
- Step 3
Using a large spoon, distribute the mixtures evenly among the molds, alternating between the yogurt mixture, the jam mixture, and the graham crackers. Use a butter knife or a skewer to swirl everything, but be careful to avoid overmixing. Cover and freeze for 1 hour.
- Step 4
After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- Step 5
To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.
Private Notes
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Cooking Notes
scraps
My 7 year old has been making a far healthier version of these all summer with zero help from grownups. So I tried this to see if we were missing something. Nope- this is another unnecessarily complicated NYT recipe. Just thin the yogurt with a little whole milk or cream (enough to make it easier to spoon into molds). Alternate with jam and granola (or plain oats). If plain yogurt isn’t for you, mix a little of the jam into it. We have been using low sugar preserves and these turn out great.
Steve
I actually just check the notes to see how quickly readers alter the recipe thinking they are improving on it. 5 hours. I just shake my head.
Frosty
Why make this so difficult. Do what I did. (1) Read recipe, (2) complain in the comments, and (3) go buy popsicles. Works everytime.
Vanessa C
This was a HUGE hit with my 6 year old. It was a fun project, especially layering in all the different ingredients. They were delicious and creamy. A couple of notes: 1) cut the sugar in half and that was perfect, 2) used strawberry instead of blueberry jam - delicious, 3) takes longer than 1 hour for the popsicles to freeze solid. We checked at 1 hour and at 2 hour mark -- still soft. They were properly frozen for dessert after dinner at 6hrs
famharris
Why make this so hard? Buy a flavor of fruited Greek yogurt that you like- thin a bit right in the carton with a little milk- transfer to popsicle mold - freeze - eat!
Barb
As far as changes, I am a big advocate of trying the recipe as is first. Otherwise you are creating a new product without evaluating it against the recipe. I think changes depend on how creamy and sweet you like your pops and having the ability to change the flavor instead of using already fruit flavored yogurt. I also made pops with juice and yogurt when my son was small, but I think I might like these better for me. Just personal preference.
Helen
To make this really Greek tasting, I recommend using sour cherry preserves (available at your local Greek or Middle Eastern foods store).
Shauna
I used silicone muffin liners as well as a silicone egg bite mold that I have. I used random plastic silverware as sticks and it worked well! I’ve had popsicle molds over the years and I always tend to donate them when I declutter my kitchen, then buy them again when I see a recipe that inspires me.
Hale and Hearty
Same here; I have been making a less complicated version all summer. One part yogurt, one part ripe fruit, half a lime or lemon, and a sweetener - a couple of dates if it’s for my toddler, honey for the adults. blend in a vitamix, chill, and eat!
Esther
Had leftover yogurt mix, jam and crackers so made a little layered icebox cake!
Shauna
Made the recipe exactly as written (using strawberry jam) and I must say, they are the best popsicles that I have ever had. My very picky children love them and we will absolutely make them again!
Millie
Substituted the sugar for honey and axed the dissolving part, subbed the graham crackers for granola. A fantastic breakfast or any time treat!
Jenna
Used quark instead so it’s not as sour and it did not need the heavy cream!
Susan B. A.
Halved the sugar - and swirled in some chocolate tahini instead of jam. To die for. This is a keeper!
cathy
I'm making these the hard, unhealthy way per the recipe, and I'll probably complicate it more, just to mess with my grandsons in the kitchen :)
Ruwan and Roshan
Add some rose water and it’s next level.
My Sous Chef Was Costco
Used a loaf pan as popsicle mold. Thank you internet for simple solution to no popsicle mold in the cupboard. Grease pan, Line with plastic wrap, yogurt mix in as directed, cover with foil &make slits on top for sticks a few inches apart providing 14 popsicles. Freezer as directed. Pull out of mold and slice. Wrap with cling wrap, if any leftovers. Note to use honey instead of sugar so it's not a solid block but a tish softer for cutting and eating (great tip for kids eating).
Kimfucious
I'm not sure what size popsicle molds you have, but this recipe barely filled 6 with my molds.
Earlene
I mix the sugar, cream, and salt together in a soup container and pop it in the fridge to complete the next day, so no heating to melt the sugar. Open the container and add the cream and lemon juice and stir. It fits in the one quart size. Fill ice cube trays half way, drop in a little jam and graham crackers, and finish filling. I use taster sticks from Amazon, inserting them at the one-hour mark. Because the pops are small, they’re ready in three hours.
Lisa A.
These are so great! We added the zest of half a lemon to the jam and lemon juice mixture, which worked well. Our jam flavor was blueberry, and we loved it. Oh, and we cut the sugar in half too. They were creamy and sweet.
Elaine
After a few days, and several samplings, I can say with confidence that the graham crackers are unnecessary and actually detract from quality of the final product.
Clover88
It's really important to mix up the strata before freezing, otherwise the different levels just fall away from each other. And it is possible to use fresh fruit or barely sweetened fruit and yogurt/cream and get a good outcome, based on your personal taste for sweetness.
Charlotte
Can this be made with splenda or some other type of sugar alternative?
Elaine
These were very good but they are a bit too rich for us. I think I am going to stick to mixing yoghurt and fruit juice, they are not as heavy and are more refreshing.
Sally
If you use confectioner's sugar, you can skip the heating/dissolving step. And if you want cheesecake pops, add some cream cheese (low fat works) and maybe some lemon zest.
vicki
Some vanilla Greek yogurt, raspberry jam, diced peaches and lemon zest. Thin with milk. Sooo good!
Earthling
Is the lemon juice really necessary? Can I omit it and reduce the sugar?
Voice of reason
Do whatever you want.
DH
Don't want graham crackers. Just mix the rest all together put in mold and freeze. Delicious.
Mary White
What type of kosher salt? Coarse?
Frosty
Why make this so difficult. Do what I did. (1) Read recipe, (2) complain in the comments, and (3) go buy popsicles. Works everytime.
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