Grab your blender and toss in the 1 cup frozen strawberries, 1/2 cup Greek yogurt, 1/4 cup whole milk, and 2 tbsp honey. Blend until you get a smooth, thick consistency — it should look almost like soft serve ice cream, not watery. This usually takes about 30-45 seconds on high speed, but honestly, pulse it a few times and check the texture as you go.

Add 1 tsp lemon juice, 1/2 tsp vanilla bean paste, 1/4 tsp sea salt, and 1 tbsp fresh mint leaves to the blender. Pulse everything together until the mint is finely chopped and incorporated throughout — don't over-blend or you'll lose those gorgeous mint specks. Taste it right now and see if you want more lemon or honey.

Pour the mixture evenly into your popsicle molds, filling each one about three-quarters of the way full. I use silicone molds because they're way easier to release than plastic ones, but either works. Leave a tiny bit of space at the top so it doesn't overflow when it expands slightly as it freezes.

Insert the popsicle sticks into each mold, then stick the whole thing in your freezer for at least 4 hours — overnight is even better. Don't panic if you notice liquid pooling at the bottom of the molds; that's just the yogurt separating slightly, which is totally normal. The frozen virgin strawberry pops will set up solid once they're fully frozen.

Meanwhile, make the coconut-based variation for variety: blend 1 cup water, 1/2 cup coconut milk, and 1/4 cup granulated sugar until the sugar dissolves completely. Add 1 tbsp lemon zest and mix it in, then pour this into separate molds if you want half-and-half frozen pops. This version stays lighter and less creamy than the yogurt base.

After at least 4 hours, run warm water around the outside of your molds for about 10 seconds to loosen them slightly. Give each popsicle stick a gentle wiggle and they should slide right out — if they're stuck, just run warm water a bit longer. Don't force them or you'll snap the sticks clean off (yes, I've done this).

Once you pull the frozen virgin strawberry pops from the molds, you can eat them immediately or store them in an airtight container lined with parchment paper. They'll keep for up to 3 weeks in the freezer, though honestly, mine never last that long. Grab one whenever you need a quick sweet fix that actually feels healthy.