Berry and basil ice pops

Berry and basil ice pops

Hubert Cormier
Hubert Cormier, Nutritionniste

Summer is just around the corner, and you know what that means: frozen treats! Whether it’s snack time or dessert time, it always feels good to cool off! The problem is, supermarket freezers tend to be full of products that contain a lot of sugar, which aren’t always good choices for your family. What’s the secret to a creamy, refreshing treat? Use Oikos plain Greek yogurt and condensed milk. This mix gives you the smoothness of ice cream but with less fat and more protein. Plus, it’s a great time to add in some berries from Quebec for that sweet touch. This version of the ice pop is more nutritious than products found at the supermarket and will please everyone!

10 minutes
8 servings
6 hours


  • 2 cups Oikos plain Greek yogurt (4% M.F.)
  • 2 tbsp. maple syrup 
  • 1 cup condensed milk 
  • ½ cup strawberries, diced 
  • 1 peach, diced
  • 20 basil leaves, chopped

Nutritional value, per serving :

Calories 95
Total fat 1.4g
Saturated fat 0.8g
Cholesterol 5mg
Sodium 72mg
Carbohydrate 13g
Fibre 1.3g
Protein 9g

Preparation steps

  • In a food processor, combine the Greek yogurt, maple syrup and condensed milk until the mixture is smooth and creamy.

  • Add the strawberries, peach and basil leaves. Stir and pour the mixture into eight ice pop moulds. 

  • Freeze for at least six hours.

  • Remove the mould by placing it under hot water for a few seconds to dislodge the ice pop.