Nanny to Mommy

In our home, we’ve been trying to live more intentionally, cutting back on unnecessary spending, reducing waste, and using what we already have. That mindset is not only good for the environment, but it’s also been a game changer for our grocery budget. Kids grow fast, eat a lot, and if you’re anything like me, you hate throwing away food that could have been turned into something great.

That’s exactly how this homemade popsicle recipe came to be. I had a bunch of leftover fruit from a canceled Memorial Day charcuterie board. We had brought it to the pool, but no one really touched the raspberries or blueberries. Rather than let them go to waste, I decided to whip up a quick batch of fruit popsicles. And honestly? It’s one of the best (and easiest) ideas I’ve ever had.

About 3 cups of fresh fruit (I used a mix of strawberries, raspberries, and blueberries, some were a little mushy, but that’s okay!)

1 cup water

6 oz. vanilla yogurt (Greek or regular works)

Optional: 1 tablespoon of honey or maple syrup for extra sweetness

Silicone popsicle molds or small paper cups with popsicle sticks

Rinse your fruit and remove any stems or blemishes. Don’t toss those soft or slightly bruised berries, they blend beautifully and add natural sweetness.

In a blender, combine the fruit, water, yogurt, and optional honey. Blend until smooth. If your mixture seems too thick, add a splash more water or a bit of fruit juice.

Pour your smoothie mixture into the popsicle molds, leaving a little room at the top. If you’re using paper cups, cover with foil and poke a stick through the center to keep them upright.

Place in the freezer for at least 4–6 hours, or until fully frozen. To remove, run the molds under warm water for a few seconds and gently wiggle out.

One time I couldn’t find our popsicle sticks, and instead of scrapping the idea, I stuck lollipops in the center. Not only did it work perfectly, but it was also a HUGE hit with the kids! Now they ask for "lollipop popsicles" all the time.

The best part about this recipe is how versatile it is. You can use whatever you have on hand! Some ideas:

Fruit swaps: Mango, pineapple, peaches, watermelon, banana

Liquid swaps: Coconut water, almond milk, fruit juice, or green tea

Add-ins: Chia seeds, spinach (they’ll never know!), shredded coconut, or even a handful of oats for texture

This is a great way to sneak in extra nutrients for picky eaters, especially when they’re too distracted by summer fun to sit down for a full meal.

If you’ve been trying to make your grocery dollars stretch further, freezing leftovers is one of the smartest ways to prevent waste. These popsicles can be stored in the freezer for up to 2 months, though in our house, they’re usually gone in a week!

After they’re frozen solid, remove them from the molds and store in a large freezer-safe bag or airtight container. They’re perfect to grab on hot afternoons, after a long swim, or even as a guilt-free dessert option.

Zero-waste living might sound overwhelming, but it’s really about mindful habits, using what you already have, avoiding unnecessary waste, and saving money in the process. Homemade popsicles are a small but meaningful way to teach our kids that food doesn’t have to be thrown away just because it’s not “perfect.”

It’s also a fun, screen-free activity that the whole family can get involved in. From choosing the fruit, to blending, to pouring into molds, kids love feeling like they helped make something all by themselves.

If you’re looking for a simple way to cool down this summer while keeping your grocery bill in check, these homemade fruit bar popsicles are the way to go. Healthy, refreshing, and easy to customize, what’s not to love?

Have you made your own popsicles before? What fruits or flavor combos would your kids love? Share in the comments below or tag me on Instagram @diana_chastain_ so I can see your fruity creations!