These berry yogurt popsicles are such a fun recipe to make for breakfast or a healthier dessert! With only 8 ingredients, they are easy to make and require just 20 minutes of prep.



  • 1 cup Forager Project Vanilla Bean Probiotic Drinkable Yogurt
  • ½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt 
  • ¼-⅓ cup maple syrup 
  • 1 teaspoon vanilla bean paste/extract
  • ¾ cup raspberries
  • ¾ cup blackberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice



First, add the Drinkable Cashewmilk Yogurt, Cashewmilk Yogurt, maple syrup, and vanilla to a large bowl or cup. Whisk together until combined into a smooth popsicle base.

Fill 8 popsicle molds with ¾ of the popsicle base so that they are each around ⅓ full. Then, add the mold to the freezer for at least 15-20 minutes. This helps solidify the base so all the berries don’t sink to the bottom.

While the popsicle mold is in the freezer, make the macerated berries. Add the raspberries, blackberries, sugar, and lemon juice to a bowl. Then, use a muddler to crush the berries until they are broken down and release some of their juices. 

Remove the popsicle mold from the freezer and add the berries to each mold. Then, top each mold with the remaining ¼ of the popsicle base until they are full.

Place the lid onto the popsicle mold and add in wooden popsicle sticks. Then, place the popsicle mold in the freezer for 6-24 hours until the popsicles are frozen.

Remove the mold from the freezer and quickly run the bottoms of the mold under lukewarm water to help with popsicle removal. 

Once the popsicles have been removed enjoy them immediately as they will melt fast.



  • Leftover popsicles can be stored in a closed container in the freezer between sheets of parchment paper for up to 2 months.
  •  It’s important that none of the popsicles are touching and that there is parchment paper on the top and bottom of the container to prevent freezer burn.


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

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