Strawberries and Cream Pie Popsicles

Christina Stanley Salerno, photograph by Travis Huggett


Makes 10 servings

1½ cups low-fat vanilla yogurt

¾ cups fresh or frozen strawberries, hulled

8 graham crackers (about ¾ cups), crushed

Turn the best parts of two classic desserts into one healthy and delicious treat: Cream pie ice pops!


1. In a large bowl, crush graham crackers into pea sized pieces, set aside.

2. In the bowl of a food processor, combine yogurt and strawberries and process until strawberries break down and mixture turns light pink, about 2 minutes.

3. Pour yogurt mixture over crushed grahams and stir to combine. Divide mixture amongst ten (3 ounce) popsicle molds or DIY molds* and freeze until solid, about 5 hours.

*If you don’t have ready-made molds, make your own with cleaned-out kid-size yogurt cups and craft sticks. It helps to cover the top of the cups with aluminum foil before you insert the craft-stick handles—it’ll keep them from sliding to the sides before the ice pops freeze.

Per Serving:




10 g


1 g


2 g


0 g

Active Time:

5 minutes

Total Time:

5 hours