Frozen Yoghurt Peach Pops Recipes
FROZEN YOGHURT PEACH POPS
These simple, frozen fruity yoghurt pops are the perfect after-school snack.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h10m
Yield 6
Number Of Ingredients 3
Steps:
- In blender, add all ingredients. Cover and blend on medium speed until smooth. If necessary, stop blender and scrape down sides.
- Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft sticks 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 80, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 15 g, TransFat 0 g
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
PEACH FROZEN YOGURT
When peaches are in season, we order them by the bushel. This quick and creamy frozen treat has wonderful fresh fruit flavor. It's a big hit with everyone in my family. -Stephanie Nohr, Cornell, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place the peaches in a blender; cover and process until pureed. Set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar. Cook and stir over low heat until gelatin and sugar are dissolved., In a large bowl, combine the yogurt, peach puree and gelatin mixture until blended. Pour into an ungreased 9-in. square dish. Cover and freeze for 3-4 hours or until partially set. , Cut into pieces and place in a large bowl; beat on medium speed until smooth. Transfer to a freezer container. Cover and freeze until firm, about 2 hours.
Nutrition Facts : Calories 179 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 57mg sodium, Carbohydrate 39g carbohydrate, Fiber 2g fiber), Protein 5g protein.
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
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
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!
PEACHY FROZEN YOGHURT POPS
Something I just kind of made up yesterday, after reading a few recipes online and "making do" with what I had available! I wanted something as simple as possible, making the most of my yummy yoghurt. I've used 2 Goulburn Valley single-serve peach tubs, as I live near their factory outlet so have heaps at home... but you could use fresh peaches, as long as there's half a cup or so of puree. I would expect that other fruit purees could be substituted. I have started making my own yoghurt, which is what I used - but you could use any low-fat natural yoghurt really.
Provided by kaitie10
Categories Frozen Desserts
Time 10m
Yield 4 icypoles, 4 serving(s)
Number Of Ingredients 3
Steps:
- Drain juice from peaches and discard.
- Puree peaches, whisk into yoghurt and honey in a large bowl.
- Pour into icypole moulds and freeze overnight.
Nutrition Facts : Calories 155.2, Fat 1, SaturatedFat 0.6, Cholesterol 3.7, Sodium 46.8, Carbohydrate 35.7, Fiber 1, Sugar 34.7, Protein 3.7
PEACH-VANILLA CREAM POPS
Provided by Gina Marie Miraglia Eriquez
Yield Makes 8-10
Number Of Ingredients 6
Steps:
- Place sugar and 1/2 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over high heat, stirring until sugar dissolves. Transfer syrup to a small bowl; chill. Discard vanilla bean.
- Purée syrup and peaches in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract about 2 1/4 cups purée. Whisk in remaining ingredients. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.
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- Combine fruit, honey and water in a 2-quart microwave-safe bowl. Cover with plastic and poke a few holes in the top. Microwave on High for 2 minutes. Stir, then microwave, covered, on High at 1-minute intervals until the fruit is tender, about 2 minutes more. Uncover and let cool for 10 minutes.
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- Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.
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