Yogurt Pops

Author: The James Mobile Education Kitchen

Topics:

Chocolate Fudge Pops with Greek Yogurt

two yogurt popsicles on table with strawberries in the background

Serves: 20 Popsicles (1 Popsicle = 2 oz)

Items Needed:

Small saucepan, whisk, fine-mesh strainer, popsicle molds, popsicle sticks

Ingredients

  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup chocolate milk (plant-based or dairy)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups vanilla Greek yogurt (full-fat recommended for creamiest results)

Directions

  1. In a small saucepan, over medium-low heat, melt the chocolate chips, stirring constantly until completely melted. 
  2. Add the milk and increase the heat to medium. Bring to a gentle simmer, stirring constantly, then remove from heat.
  3. Cool for 5 minutes. Whisk in the vanilla and Greek yogurt. Mix until completely smooth. Place a fine-mesh strainer over a large bowl (preferably one with a spout) and pour the chocolate mixture through the sieve. 
  4. Pour the strained chocolate liquid into the popsicle molds and place them in the freezer for 1 hour. At this point, remove the pops from the freezer and insert the popsicle sticks. Freeze for 5 hours, or until hard. 

 

Nutrition Information (per 1 2-oz popsicle)

Calories: 95
Fat: 5.3g
Carbs: 10.9g
Protein: 2.6g
Fiber: 0.9g
Sodium: 15.3mg

 

Pineapple and Strawberry Yogurt Pops

Serves: 20 Popsicles (1 Popsicle = 2 oz)

Items Needed:

Small saucepan, blender, popsicle molds, popsicle stick

Ingredients

  • 1/2 cup granulated sugar
  • Pinch of kosher salt
  • 2 1/2 cups strawberries, tops removed
  • 1 cup Greek yogurt
  • 1 cup pineapple, diced

Directions

  1. Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and simmer until the sugar is dissolved. Remove from the heat and let the syrup cool completely. Transfer the syrup to a 1-quart liquid measuring cup. 
  2. Puree the strawberries in batches in a blender. Measure out 1 cup of puree and combine it with the syrup. Stir yogurt until well combined.
  3. Distribute the pineapple among the popsicle molds. Add the fruit mixture to each mold, leaving about 1/4-inch at the top to allow for expansion. Stir gently with a popsicle stick to distribute the pineapple. Freeze until partially frozen, for about 1 hour. Insert sticks and freeze again until the pops are fully set, 4-6 hours more.
  4. To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30-40 seconds, or let sit at room temperature for 5-10 minutes. 

Nutrition Information (per 1 2-oz popsicle)

Calories: 42
Fat: 0.6g
Carbs: 8.3g
Protein: 1.2g
Fiber: 0.5g
Sodium: 12mg

 

 

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