Cherry Vanilla Yogurt Pops

Do you remember the sound of the ice cream truck coming down the street playing its tune when you were a kid? To me, it was the happiest sound of the day! All the neighborhood kids would come running out to meet the truck.

Fast forward a lot of years, and I still love ice pops…. especially in hot weather. When my kids were little I made ice pops for them at home. I knew I could make them just as delicious, waaaay less expensive and much healthier than the ones available in the store! And to tell the truth, I have never stopped making them.

As I started to make my first batch this season, I was thinking of you and how much more fun it would be if I shared one of my favorite easy recipes with you. While you can definitely substitute many fruits for the cherries, this particular recipe works well with stone fruits. Peaches, plums, apricots and cherries are some of the most common and popular ones. Cherries in particular, with their gorgeous color, are perfect for these pops ( yes, I love cherries…:)) Aside from their deliciousness, cherries are remarkably full of antioxidants and anti-inflammatory compounds, which are believed to protect against metabolic syndrome, cardiovascular disease and others. They are also naturally high in tryptophan, a hormone that benefits sleep. 

And more than anything, these ice pops are as delicious as they are good for you. So what do you say? Ready for some summertime fun?

Cherry Vanilla Yogurt Pops


  • 1.5 cup plain dairy-free yogurt
  • 2 tbs maple syrup
  • 1 tsp vanilla
  • Pinch of salt
  • 1 cup cherries pitted and chopped

Optional adds

  • Thin sliced peaches granola, chocolate to drizzle


  • Whisk
  • Bowl
  • Fork
  • Ice pop molds
  • Double boiler
  • Small spoon


  • 1. Whisk together yogurt, maple syrup, vanilla and salt in a bowl.
  • 2. Add 1/2 the cherries to the bowl, mashing them with a fork to release their juices and all that beautiful color.
  • 3. Add the rest of the cherries to the mixture, but do NOT mash.
  • 4. Fill popsicle molds with mixture and freeze for 3 hours, or overnight. Once frozen you can remove them from the mold.
  • 5. For chocolate drizzle, you can use a double boiler to melt 1/2 of your favorite dark chocolate bar and drizzle with a small spoon over top of the frozen pops.
  • Enjoy immediately or keep frozen for up to three weeks… but I’m guessing they won’t last that long.

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Joanne Schneider believes in savoring your food and your life. After triumphing over fad diets and the stresses of running a multi-million dollar fashion company, Joanne got serious about her health, nutrition and raw food. Today she teaches extraordinary women and men like you how to do the same.

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