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
BERRY-BANANA FREEZER POPS
Stay cool this summer and save with homemade Berry-Banana Freezer Pops. Blend your own fresh mixture of strawberries, yogurt and bananas, and freeze for a cool and refreshing inexpensive treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h5m
Yield 10
Number Of Ingredients 4
Steps:
- Place strawberries, yogurt and banana in blender. Cover and blend until smooth.
- Pour slightly less than 1/2 cup fruit mixture into each of ten 6- to 8-ounce freezer pop molds or paper cups. Insert stick into each pop. If using paper cups, place on cookie sheet. Freeze at least 8 hours.
Nutrition Facts : Calories 80, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 17 g, TransFat 0 g
BANANA-BERRY YOGURT POPS
These frosty fruit pops are sure to appeal to both the young and young at heart.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Blend ingredients in blender on high speed until smooth.
- Pour into 6 (3-oz.) paper cups; cover with foil. Insert wooden pop stick into center of each cup.
- Freeze several hours or until firm. Peel off paper cups just before serving.
Nutrition Facts : Calories 70, Fat 1.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
JANETTE'S BANANA YOGURT POPS
Provided by Food Network
Time 40m
Yield 16
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper. Peel the bananas and cut them in 1/2 crosswise. Insert a popsicle stick into the cut end of each banana 1/2.
- Put the yogurt and the toppings into shallow bowls. Dip the bananas first in the yogurt and then into toppings as desired. Set the bananas on the baking sheet and freeze for 30 minutes.
Nutrition Facts : Calories 87 calorie, Fat 1.5 grams, Fiber 2 grams
BANANA BLUEBERRY SWIRL POPSICLES
Perfect for hot summer days, this frosty treat showcases swirls of creamy yogurt, sweet blueberries, and bananas. Although Martha uses Stonyfield Farm BaNilla lowfat yogurt, you can substitute your favorite flavored yogurt in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 10 ice pops
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, puree bananas until smooth. Add yogurt, sugar, and lemon juice; pulse to combine. Remove half of the yogurt mixture; set aside.
- Add blueberries to processor, and pulse until just combined. Layer blueberry and reserved yogurt mixtures into ten 1/3 cup ice-pop molds. Using a wooden skewer, swirl the two flavors together. Insert ice-pop sticks. Transfer to freezer until frozen, about 8 hours
- Dip molds quickly in hot water to unmold.
BANANA-BERRY PROTEIN POPS
Sweet, healthy, and simple, these protein pops are good on any summer day!
Provided by aAron rancher
Categories Frozen Desserts
Time 8h20m
Yield 12
Number Of Ingredients 9
Steps:
- Blend bananas, yogurt, blueberries, strawberries, protein powder, and enough almond milk to achieve your preferred consistency in the bowl of an electric blender until smooth.
- Pour liquid into cups until they are 75% full. Cut 12 squares of foil and fold them securely onto the tops of the cups. Slide the wooden sticks through the center of the foil squares. Place cups on a plate.
- Freeze for 8 hours.
- Remove from the freezer, remove foil, peel away cups, and enjoy.
Nutrition Facts : Calories 87.5 calories, Carbohydrate 8.9 g, Cholesterol 8.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 43.2 mg, Sugar 5.7 g
YOGURT BANANA POPS
Steps:
- Line a baking sheet with aluminum foil or wax paper.
- Insert a popsicle stick into each halved bananas. Place the yogurt in a shallow bowl, or in individual shallow bowls if using more than one flavor. Place the toppings in another shallow bowl, or in individual bowls if using more than one kind.
- One at a time, cover the bananas first in the yogurt, then dip them in your topping of choice, rolling to coat. Place on the prepared baking sheet and repeat until all the bananas are coated. Freeze until firm, at least 1 hour. If not eating right away, you can wrap each banana pop in aluminum foil and keep frozen.
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
BLUEBERRY BANANA YOGURT POPCORN BARS RECIPE BY TASTY
A poppin' new twist on the classic crispy rice treat! When cooking the honey and brown sugar mixture, make sure you stir frequently to avoid burning, and feel free to get creative with your favorite mix-ins. These make for a perfect game-day snack with plenty of sweet and savory surprises.
Provided by Betsy Carter
Categories Snacks
Time 1h15m
Yield 12 bars
Number Of Ingredients 8
Steps:
- Line a 9x13-inch (22 x 33 cm) baking dish with parchment paper.
- In a large bowl, mix together the popcorn, oats, blueberries, and banana chips.
- In a small pot over medium-high heat, combine the honey, brown sugar, and salt. Cook until the brown sugar dissolves, stirring frequently to avoid burning, 2-3 minutes. Let the mixture to come to a low boil for 1-2 minutes, stirring constantly, then remove the pot from the heat.
- Pour the honey and brown sugar mixture over the popcorn mixture. Using a rubber spatula, stir until the dry ingredients are well coated and beginning to stick together.
- Once the mixture comes together and has cooled slightly, add ¾ cup of the yogurt chips, mixing well to incorporate. Some of the chips may melt, but that's okay!
- Transfer the mixture to the prepared baking dish. Using lightly moistened hands, press the mixture into the baking dish in an even layer.
- Top with the remaining ¼ cup (75 G) yogurt chips.
- Set aside in a cool place for 1 hour to set, then cut into 12 bars.
- Enjoy!
Nutrition Facts : Calories 650 calories, Carbohydrate 129 grams, Fat 9 grams, Fiber 13 grams, Protein 13 grams, Sugar 51 grams
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