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Lemon Greek Yogurt Popsicles

by Suzie Bellomo on August 09, 2023
Lemon Greek Yogurt Popsicles

These Lemon Greek Yogurt Popsicles were so yummy! Perfect for the Summer days when you want a cold, sweet afternoon treat. Our Il Fusti Lemon Olive Oil, fresh lemon juice, honey, and greek yogurt played so well together, creating a tart but wonderfully sweet taste. If you’re looking for a simple homemade option to bring to your next picnic, look no further!


  • 3 large nectarines (1 1/2 cups smashed fruit)
  • 2 teaspoons lemon juice
  • 6 tablespoons honey, divided
  • 1 3/4 cup Greek yogurt
  • 1/4 teaspoon ground cardamom
  • 2 tablespoons Il Fusti Lemon Olive Oil
  • A few pinches flaky sea salt
  • Garnish fresh mint


  1. Slice nectarines, and either remove most of the peel or leave it, as desired. I left most on for color and texture.
  2. Place in small sauce pan with 2 tablespoons honey and 2 teaspoons lemon juice. Heat over medium flame until fruit is soft and bubbling, 5-6 minutes.
  3. Remove from heat and blend in blender or food processor until you reach desired texture. I left a few chunky pieces.
  4. Pour into bowl and set in fridge to cool.
  5. In separate bowl, mix yogurt, cardamom, and 3 tablespoons honey. Taste, and add additional honey if desired.
  6. Add spoonful or two of yogurt to popsicle mold, drizzle in a touch of Il Fusti Lemon Olive Oil, then add a spoonful of fruit. Repeat, adding a sprinkle of flaky sea salt somewhere in the middle, until you reach 1/4 inch from the top of the mold. Marble using a chopstick or skewer.
  7. Cover popsicle mold with accompanying top and add popsicle sticks. Freeze at least 4 hours before running warm water over mold to remove popsicles. Garnish with fresh mint, if desired.
  8. Frozen yogurt variation: If you don’t have a popsicle mold and want to make this into a frozen yogurt, simply double the recipe and layer ingredients in same way in a freezer-safe container. Cover with a piece of plastic wrap. Stir every 30-45 minutes to avoid crystallization as much as possible.

This recipe was adapted and sourced directly from


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