FRESH FRUIT AND YOGURT ICE POPS
Simple and wholesome popsicles. My mom used to help us make these when we were kids and I still enjoy them years later. Use honey as an alternate sweetener, and blend the fruit to be either chunky or smooth.
Provided by april20
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5h15m
Yield 8
Number Of Ingredients 5
Steps:
- Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
- Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
- Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.
Nutrition Facts : Calories 83.4 calories, Carbohydrate 15.8 g, Cholesterol 3.7 mg, Fat 1.1 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 43.2 mg, Sugar 14.2 g
FRESH FRUIT FROZEN YOGURT POPS
Three simple ingredients are all you need to make homemade fro-yo pops. And that's not even the best part! Wait until you get a taste of the flavor from the fresh fruit. Just pick your favorite and freeze on. See All 12 Pops of Summer
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h10m
Yield 6
Number Of Ingredients 3
Steps:
- In blender, place all ingredients. Cover; blend until smooth.
- Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.
Nutrition Facts : Calories 110, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Pop, Sodium 35 mg, Sugar 17 g, TransFat 0 g
FROZEN YOGURT AND FRUIT POPS
If a parfait and an ice cream bar got together, the logical conclusion would be this refreshing frozen treat. Greek yogurt, honey, and puréed fruit (we used strawberry, blueberry, and mango) are swirled together into molds and frozen for an all-ages treat.
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes
Time 8h15m
Yield Makes about 10
Number Of Ingredients 3
Steps:
- Whisk together 1 cup yogurt and 2 tablespoons honey in a small bowl.
- In a food processor, pulse remaining 2 cups yogurt and 4 tablespoons honey with frozen fruit until mostly smooth, with a few small chunks remaining. Layer half of plain yogurt mixture into ice-pop molds, then half of fruit mixture.
- Repeat process with remaining mixtures; swirl with the tip of a knife to marble. Insert sticks and freeze until firm, at least 8 hours and up to 1 month.
FROZEN YOGURT FRUIT POPS
My grandson, Patrick, who's now in high school, was "Grammy's helper" for years. We made these frozen pops for company and everyone, including the adults, loved them. They're delicious and good for you! -June Dickenson, Philippi, West Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- Place yogurt, lemon juice and bananas in a blender; cover and process until smooth, stopping to stir if necessary. , Pour mixture into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 60 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 23mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CREAMY ORANGE YOGURT POPS
Yogurt adds creaminess, calcium and a hint of tang to these sweet three-ingredient treats. -Laurie Payton, Cottonwood, California
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 10 pops.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the yogurt, orange juice concentrate and vanilla. Fill each mold or cup with 1/4 cup yogurt mixture; top with holders or insert sticks into cups. Freeze.
Nutrition Facts : Calories 59 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 23mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
BLUEBERRY YOGURT POPS
Protein-filled blueberry yogurt pops that are great for summer.
Provided by Abigail Siders
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 4h10m
Yield 12
Number Of Ingredients 3
Steps:
- Blend yogurt, blueberries, and honey together in a blender until smooth; pour into ice pop molds or small plastic cups with wooden sticks added at the end.
- Freeze until pops are solid, about 4 hours.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 8.6 g, Cholesterol 17 mg, Fat 7.7 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 3.8 g, Sodium 49.5 mg, Sugar 7.3 g
EASY FROZEN YOGURT POPS
My nephew's love for ice pops inspired this granola-and-berry version of yogurt pops. Layering in the fruit and cereal turns it into a parfait-like treat that's kid-approved. Freezing everything right in the yogurt container means they couldn't be simpler to make!
Provided by Jackie Rothong
Categories dessert
Time 4h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Open the yogurt containers. Spoon out all but 2 tablespoons of the yogurt from each container and place it in a medium bowl. Place 1 teaspoon granola, 5 blueberries, 1 halved raspberry and 1 halved blackberry in each container. Spoon about 2 tablespoons of yogurt on top of the berries. Repeat until you have a total of 3 layers each of yogurt, berries and granola in each container.
- Place an ice pop stick in the center of each yogurt container. Freeze until solid, at least 4 hours and preferably overnight.
- When ready to serve, remove a yogurt container from the freezer, dip the base into warm water and let sit for 15 to 20 seconds. Using the stick, gently pull and twist the yogurt pop out of the container. Serve immediately.
YOGURT ICE POPS
Fresh-tasting and fun, these strawberry ice pops get smooth, creamy goodness from yogurt. -Pat Manchur, Sanford, Manitoba
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the sweetener and 3/4 cup cold water. Combine gelatin and the remaining water in a saucepan; let stand for 2 minutes. Heat until gelatin is dissolved; remove from the heat., In batches, place the strawberries, sweetened water, gelatin mixture and yogurt in a blender or food processor; cover and process until smooth. Fill molds or cups with about 1/4 cup strawberry mixture; top with holders or insert sticks into cups. Freeze.
Nutrition Facts :
FROZEN YOGURT POPS
Two ingredients are all you need to whip up these cold treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 9
Number Of Ingredients 2
Steps:
- Fold jam into yogurt. Fill ice-pop molds and freeze until firm, at least 6 hours; store for up to 3 days.
Nutrition Facts : Calories 92 g, Cholesterol 3 g, Fat 1 g, Fiber 1 g, Protein 5 g, Sodium 17 g
FROZEN BLUEBERRY YOGURT POPS
Try refreshing Frozen Blueberry Yogurt Pops from Ocean Spray for a treat the whole family can enjoy all summer long.
Provided by Ocean Spray
Categories Trusted Brands: Recipes and Tips Ocean Spray®
Time 2h5m
Yield 8
Number Of Ingredients 4
Steps:
- Combine all ingredients in blender. Cover; blend on high speed 15 to 20 seconds or until smooth.
- Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert craft sticks, and freeze for 2 hours or until completely firm.
- To serve, dip outsides of molds into warm water to loosen.
Nutrition Facts : Calories 36.6 calories, Carbohydrate 8.4 g, Cholesterol 0.5 mg, Protein 0.9 g, Sodium 15.3 mg, Sugar 1.8 g
STRAWBERRY-ROSEMARY YOGURT POPS
We planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemary-or simply omit it. -Carmell Childs, Ferron, Utah
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 pops.
Number Of Ingredients 6
Steps:
- In a small bowl, mix strawberries, vinegar, preserves and rosemary. Let stand 30 minutes; discard rosemary., Spoon 2 tablespoons yogurt and 1 tablespoon strawberry mixture into each mold or paper cup. Repeat layers. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
YOGURT POPS
Steps:
- Mix together the yogurt, granola and maple syrup in a large bowl. Pour the mixture into ice-pop molds and add a stick to each. Freeze until the pops are completely frozen, at least 5 hours.
STRAWBERRY YOGURT ICE POPS
Provided by Catherine McCord
Categories Kid-Friendly Quick & Easy Yogurt Frozen Dessert Strawberry Summer Healthy Weelicious Small Plates
Yield Makes 10 ice pops
Number Of Ingredients 8
Steps:
- 1. In a blender place 1 cup strawberries, milk, yogurt and honey and blend for 1 minute until smooth.
- 2. Place a strawberry slice in the bottom of a 3 ounce dixie cup. Repeat with the other cups.
- 3. Fill each cup 3/4 of the way full with the strawberry yogurt mixture and place them in the freezer.
- 4. Remove cups from the freezer after 1 hour and stick a popsicle stick into the center of each cup.
- 5. Place cups back in the freezer and let freeze for an additional 4-6 hours.
- 6. Remove cups from freezer, peel off the paper and serve immediately!
POMEGRANATE-YOGURT ICE POPS
A colorful treat that I often made for my grandchildren when they were growing up. The combination of creamy yogurt and sweet/sour pomegranate is wonderful.
Provided by Salma Hage
Categories Dessert Ice Cream Pomegranate Yogurt Dairy Vegetarian Soy Summer Spring
Yield 6 ice pops (ice lollies)
Number Of Ingredients 5
Steps:
- Pour equal amounts of pomegranate juice into ¼ cup (2 fl oz/ 50 ml) ice pop (ice lolly) molds, filling each one halfway. Freeze for 1 hour, or until the juice is beginning to harden but is not completely frozen.
- In a bowl, combine the yogurt or lebneh and honey. Split the vanilla bean lengthwise and scrape the seeds into the bowl. Stir to combine.
- Remove the molds from the freezer, push in the sticks, and top up with the yogurt mixture. To get a marbled effect, stir the pomegranate and the yogurt together briefly. Finish with a sprinkling of seeds. Return to the freezer for several hours, or until completely frozen.
- To remove the ice pops from the molds, dip very briefly in hot water. Note: For a vegan-friendly option, replace the yogurt with unsweetened soy milk and the honey with agave.
BREAKFAST YOGURT POPS WITH FRUIT AND GRANOLA
These pops are high in protein, low in sugar, and big on fun. Kids and grown-ups will love making them almost as much as they love eating them!
Provided by Rhoda Boone
Categories Small Plates Yogurt Frozen Dessert Breakfast Berry Granola Honey Kid-Friendly Quick and Healthy Quick & Easy
Yield Makes 10
Number Of Ingredients 7
Steps:
- Whisk yogurt, vanilla, and 1 Tbsp. honey in a large bowl. Fold in berries and/or peaches. Microwave honey jar 10 seconds or place in a bowl of hot water to loosen. Place granola in a medium bowl and drizzle with remaining 1 tsp. warmed honey. Stir to lightly coat granola.
- Divide yogurt mixture among molds, leaving about 3/4" at the top. Tap molds on counter to get rid of any air pockets; top with granola. Cover molds, insert sticks, and freeze until ice pops are firm, at least 2 hours.
- Do Ahead
- Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.
RASPBERRY-YOGURT ICE POPS
So long, ice-cream man -- New York City reader, Amorette Casaus, prefers her own frozen treats, layered with tangy yogurt and sweet-tart raspberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h
Yield Makes 6
Number Of Ingredients 3
Steps:
- In a medium bowl, whisk yogurt and sugar to combine. In a blender, place 1 cup yogurt-sugar mixture (reserve the rest) with raspberries; puree until well blended. Press raspberry mixture through a fine-mesh sieve into another medium bowl (discard solids).
- Dividing evenly, layer yogurt mixtures in six 3-ounce ice-pop molds. Insert ice-pop sticks, and freeze until solid, 4 to 5 hours. To unmold ice pops, run warm water briefly over the molds.
Nutrition Facts : Calories 122 g, Fat 1 g, Fiber 1 g, Protein 4 g
PEACHES AND CREAM YOGURT POPS
These peach puree and yogurt popsicles are just the thing to cool off on a hot summer day.
Provided by Kay Chun
Categories Alcoholic Blender Quick & Easy Yogurt Backyard BBQ Frozen Dessert Peach Amaretto Summer Gourmet
Yield Makes 8 ice pops
Number Of Ingredients 7
Steps:
- Purée all ingredients with 1/8 teaspoon salt in a blender until smooth. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.
YOGURT AND JAM POPS
Reminiscent of breakfast but masquerading as dessert, these pops are made with Greek yogurt or Icelandic skyr, which are thicker and creamier than regular plain yogurt. Pick whichever you enjoy the most, but make sure it's plain and unsweetened.
Provided by Samantha Seneviratne
Categories snack, ice creams and sorbets, dessert
Time 9h30m
Yield 10
Number Of Ingredients 7
Steps:
- Have ready a 10-pop (1/3 cup each) popsicle mold (or other similar size). In a small saucepan, combine the cream, sugar and salt over medium-low heat. Cook, stirring, just until the sugar has dissolved, about 3 minutes. Transfer to a large bowl and let cool completely.
- Add the yogurt to cream mixture and stir thoroughly to combine. In a small bowl, stir together the jam and lemon juice.
- Using a large spoon, distribute the mixtures evenly among the molds, alternating between the yogurt mixture, the jam mixture, and the graham crackers. Use a butter knife or a skewer to swirl everything, but be careful to avoid overmixing. Cover and freeze for 1 hour.
- After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.
THE SIMPLEST FROZEN YOGURT POPS EVER
Poke a chopstick through the foil lid of a kid-sized yogurt, freeze, and voila! Delicious, healthy, and refreshing frozen yogurt pops. Recipe time includes time spent in the freezer.
Provided by Kare for Kitchen Treaty
Time 3h5m
Number Of Ingredients 2
Steps:
- Poke the pointy end of the chopstick through the top of the foil lid of the yogurt. Push it in all the way to the bottom.
- Freeze for 2 - 3 hours, or until solid.
- Remove from freezer and rinse the container under warm water for a couple of seconds, until the container pulls off easily.
- Serve!
BLACKBERRY, HONEY AND YOGURT POPS
Provided by Nathalie Jordi
Categories Low Fat Vegetarian Kid-Friendly Yogurt Low Cal Backyard BBQ Frozen Dessert Blackberry Summer Healthy Low Cholesterol Honey Bon Appétit Small Plates
Yield Makes 10 pops
Number Of Ingredients 9
Steps:
- Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.
- Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
- Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.
- Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.
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