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by Josée Fiset

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yogurt, berry and honey ice pops

They’re just the right size to let you say, “Sure, go ahead.” Maybe that’s why everyone cleans their plate off so quickly. Take one (they’re so small). Have a second (they’re so good). Think about having a third (they’re going to melt anyway). And then they’re all gone. Made in ice cube trays, our mini ice pops can be varied in myriad ways. The only aspect you really need to keep the same is the honey-yogurt mixture, which prevents crystallization.

Preparation : 20 minutes

Efficiency : About 10 pops or 35 cubes

Refrigeration : At least 6 hours



1. In a small bowl, coarsely mash the berries with a fork. Add 3 tbsp. (45 ml) honey and the orange zest. Set aside.

2. In a large bowl, combine the yogurt with the remaining 1/3 cup (80 ml) honey.

3. Fill one third of the ice pop moulds (or the cavities of an ice cube tray) with half the honey-yogurt mixture. Top each portion evenly with the berry mixture, and finish off with the remaining honey-yogurt mixture. Insert a stick into each mould and freeze the pops for at least 6 hours. (If using an ice cube tray, freeze for at least 45 minutes before inserting shorter sticks.)


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