Is there anything more appealing in summer than a nice, cold popsicle? If it’s also homemade, creamy, and made with simple ingredients, even better.
Today we’re bringing you a recipe we’re sure you’ll make again and again: sugar-free yogurt and red berry popsicles with isomalt. They’re super easy to make, taste amazing, and have a creamy texture that rivals store-bought popsicles.
The best part is that you can keep them ready in the freezer whenever you fancy a treat. You only need a few minutes to prepare them, and the freezer does the rest.
As always, we’d like to clarify one important point: this recipe doesn’t contain added sugar, but it does contain the natural sugars present in the fruit and yogurt. Isomalt replaces traditional sugar, although it provides less sweetness, so you can add a few drops of sucralose or stevia if you prefer a more intense flavor.
Let’s make some popsicles that will become summer favorites!
- ⏱️ Preparation time: 15 minutes
- ❄️ Freezing time: 6-8 hours (ideally, leave them to freeze overnight)
- ⭐ Difficulty: Very easy
- 🥄 Servings: 6 popsicles (depending on the size of the mold)
Utensils and ingredients
Necessary utensils
- Popsicle molds
- Wooden sticks (if the mold does not include them)
- Small saucepan
- Blender (container or hand blender)
- Mixing jug or bowl
- Silicone spatula
- Kitchen scale
Ingredients
- 300g of unsweetened natural Greek yogurt
- 200g of fresh or frozen red berries
- 70 g of isomalt
- 40 ml of water or milk
- 1 teaspoon of lemon juice
- Optional: a few drops of liquid sucralose or stevia
- Optional: 1 teaspoon of vanilla extract
- Optional: 1 or 2 tablespoons of cream or evaporated milk for an even creamier texture
Step-by-step preparation
1. Cook the red berries
Place the berries, isomalt, water (or milk), and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the fruit softens and the isomalt is completely dissolved.
2. Grind the mixture
Blend the berries until you have a smooth purée. If you prefer a completely smooth texture, you can pass it through a sieve to remove the seeds. Let it cool for a few minutes before continuing.
3. Prepare the yogurt base and 4. Combine both preparations
In a bowl, mix the Greek yogurt, vanilla (if using), and cream or evaporated milk for an even creamier result. Stir until you have a smooth mixture.
Gradually add the red berry puree to the yogurt. You can mix thoroughly for a uniform color, or gently swirl it with a spatula for a beautiful marbled effect.
Taste the mixture. Since isomalt is less sweet than sugar, this is the time to add a few drops of sucralose or stevia if desired.
5. Fill the molds
Divide the mixture among the popsicle molds. Place the sticks in the center. Tap the molds gently on the counter to remove any air bubbles.
6. Freeze
Place the molds in the freezer for 6-8 hours. To unmold them easily, run the outside of the mold under warm water for a few seconds. And they’ll be ready to enjoy!
Approximate nutritional information
Per pole (calculated for 6 units):
- Calories: 85 kcal
- Carbohydrates: 13 g
- Natural sugars: 4 g
- Polyols (isomalt): 9 g
- Protein: 5 g
- Fats: 3 g
The values are approximate and may vary depending on the type of yogurt and fruit used.
Substitutions
- You can use strawberries, raspberries, blueberries, blackberries, or a mixture of all of them.
- Greek yogurt can be substituted with natural yogurt, although the texture will be slightly less creamy.
- For a dairy-free version, use an unsweetened plant-based yogurt.
- Water can be substituted with milk or plant-based drink.
- Add a teaspoon of vanilla for a milder flavor.
- If you’re looking for a more acidic touch, add a little more lemon juice.
Tricks to make them perfect
- ✔️ Let the fruit cool slightly before mixing it with the yogurt.
- ✔️ Use Greek yogurt for a much creamier texture.
- ✔️ If you want a marbled effect, mix the puree with the yogurt very little.
- ✔️ Do not fill the molds completely; leave a few millimeters free.
- ✔️ To unmold them easily, run the mold under warm water for a few seconds.
- ✔️ If you like them sweeter, add a few drops of sucralose or stevia.
Frequently Asked Questions
Can I use frozen berries?
Yes. In fact, they work perfectly and are available year-round.
Can it be done without cooking the fruit?
Yes, but cooking it for a few minutes helps to completely dissolve the isomalt and enhance the flavor.
Can I make them without isomalt?
Yes, although you will have to substitute it with your preferred sweetener and the final texture will change.
How long do they last in the freezer?
Ideally, they should be consumed within 2 or 3 weeks to enjoy the best texture.
Are they suitable for people with diabetes?
They contain no added sugar, but do contain the natural sugars from the fruit and yogurt. If you have diabetes or a medical condition related to blood sugar control, adjust the serving size to your needs and consult your healthcare professional.
Why add sucralose or stevia?
Because isomalt is about half as sweet as sugar, and also, cold reduces the perception of sweetness.
Conclusion
These yogurt and berry popsicles with isomalt are the perfect summer treat: creamy, with no added sugar, and ready in the freezer for any craving. The isomalt in a bag we use in this recipe is the same we use in all our sugar-free sweets, and in our kitchenware section you’ll find molds and accessories to make your own versions at home.
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