By There’s nothing better than an ice-cold treat on a hot day, and pudding pops are a classic hot-weather treat. I remember being a kid and making chocolate Jell-O Pudding Pops with my mom and sister during the summer. There’s something about them that is nostalgic and a little bit magical for me.
With this memory in mind and summer fruits and berries at the height of their abundance right now, I decided to put a new twist on one of my childhood favorites. This Berry Lemon Pudding Pop is made with a slightly sweetened berry compote, lemon instant pudding, and Greek yogurt for a little extra tang and a creamier texture. They’re only a little more work than the traditional pudding pop, but a little more grown-up and so refreshing!
I used lemon instant pudding and a combination of strawberries and blueberries for my pops, but I definitely plan to play with the flavor combinations as summer matches on. If you have flavor suggestions or try variations of your own, let me know in the comments!
I purchased these super cute molds on Amazon.com for about $7. They are BPA free, reusable, and I love the bright, summery colors! They hold 4oz each, so if you already have a mold that holds a different volume, you may need to adjust this recipe a little.
The only caveat with this particular mold is that the popsicles are a little tough to release, so you’ll want to run the mold under water in order to wiggle the pop out.
Enjoy and, to bring back another bit of nostalgia from my middle-school yearbook-signing days, stay cool this summer!
(Do kids still think that’s clever?)
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