Frozen Yogurt Pops Recipes

EASY FROZEN YOGURT POPS

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.

FROZEN YOGURT FRUIT POPS

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.

FRESH FRUIT AND YOGURT ICE POPS

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.

FROZEN YOGURT POPS

Steps:

• Fold jam into yogurt. Fill ice-pop molds and freeze until firm, at least 6 hours; store for up to 3 days.

FRESH FRUIT FROZEN YOGURT POPS

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.

GRILLED CANTALOUPE FROZEN YOGURT POPS

Steps:

• Heat a grill or grill pan to high until it is smoking. Clean and oil the grill grates or grill pan.
• Meanwhile, in a small bowl, stir together the honey and lemon juice until combined.
• Cut each cantaloupe half into 1 1/2-inch-thick wedges. Working in batches, grill a few wedges at a time until well charred on both sides, 1 to 2 minutes per side. Transfer to a baking sheet and immediately brush each wedge with the honey mixture. Continue grilling and brushing until all the cantaloupe is prepared.
• Transfer the cantaloupe to a blender or food processor and pulse until smooth. Add the yogurt and almond extract, if using, and blend until smooth.
• Transfer the mixture to a large vessel with a pour spout (if using the blender, you can usually pour straight from there). Pour the mixture into ice pop molds, press wooden ice pop sticks into the center of each mold and freeze until firm, at least 6 hours and up to overnight.
• Run the mold under warm water to slip the pops out. Keep frozen until ready to serve.

FROZEN YOGURT AND FRUIT POPS

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.