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Tutti Frutti Popsicle - Blueberry
  • 200g blueberries
  • 200g low-fat vanilla yoghurt

*You will need 4 plastic cups and 4 paddle pop sticks or 4 popsicle moulds for this recipe

  1. Mix together blueberries and yoghurt.
  2. Divide between 4 cups.
  3. Secure lids on moulds or insert popsicle sticks and freeze for 4-6 hours or overnight until solid.
  4. Stand at room temperature for a few minutes before removing from mould.


    For stripes of colour half fill moulds with one fruit, freeze for 4 hours or overnight then fill with a different flavour or colour of fruit or fruit yoghurt before freezing.


  • Place any combination of finely diced fruit into mould including: mango, blueberries, strawberries, seedless watermelon, rockmelon, kiwifruit, drained canned peaches, apricots or pineapple in natural juice, and passionfruit pulp. Top with an unsweetened fruit juice such as orange, pineapple, apple and blackcurrant or apple and cranberry.

Storage Suggestions

  • Store in freezer

Equipment List

  • ice block moulds or plastic cups and popsicle sticks
  • spoon
  • jug


Recipe from LiveLighter® campaign © State of Western Australia [2013] reproduced with permission.

Nutrition Information

100g Quantity per serving Quantity per 100g
Energy 303kJ 303kJ
Protein 2.8g 2.8g
Fat, total 1.8g 1.8g
— Saturated 1.1g 1.1g
Carbohydrate 10.6g 10.6g
— Sugars 10.3g 10.3g
Fibre 0.9g 0.9g
Sodium 28.0mg 28.0mg