How To Make Yogurt Pops Recipes

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.

YOGURT POPS

Steps:

• Prepare drink mix according to package directions. Combine with yogurt. Pour into ice pop molds and freeze until firm.

ACAI YOGURT POPS

Steps:

• Combine the acai, banana, mango, pineapple and coconut water in a blender. Puree until smooth.
• Layer the fruit puree and yogurt in 10 ice pop molds, starting and ending with the puree (2 or 3 layers of each). Swirl slightly with a skewer. Add sticks and freeze until solid, at least 6 hours.
• Line a baking sheet with parchment paper. Place the granola on a large plate. Fill a short wide glass with about 2 inches of yogurt (about 1/2 cup). Remove the pops from the molds and lay on the prepared pan (return to the freezer if they begin to soften). Working quickly, dip each pop in the yogurt at an angle, then dip in the granola and return to the pan. Freeze until the yogurt hardens, about 1 hour.

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.

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.

CREAMY ORANGE YOGURT POPS

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.

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.

HOW TO MAKE YOGURT POPS

Steps:

• Choose your yogurt. You can use any kind of yogurt you like to make yogurt pops, including Greek, plain, flavored, coconut, soy, whipped, or non-fat yogurt. You can even try making the pops with yogurt drinks like kefir and lassi. Transfer the yogurt to a medium mixing bowl. Greek yogurt is quite thick, so if you do use this to make your pops, you'll have to thin it out with the ½ cup (118 ml) of milk. Add the milk to the bowl with the yogurt and whisk to combine.
• Sweeten the yogurt. Add the sweetener to the bowl with the yogurt. Whisk the mixture until the sweetener is completely incorporated into the yogurt. You can use any type of sweetener you like for this recipe, but liquid ones will incorporate better into the yogurt. Sweeteners you can use include: White sugar Brown sugar Honey Maple syrup Corn syrup Agave syrup
• Add your favorite fruit or berries. To give your yogurt pops more flavor, color, and nutritional benefits, add fruit or berries to the yogurt. Transfer the berries to a blender or food processor and blend until the berries reduce to a syrup or paste. Pour the berry paste into the yogurt and stir to combine. Fruit you can add to your pops include: Strawberries Raspberries Blueberries Blackberries Banana Pineapple Kiwi Peaches
• Use jam or frozen berries in the off-season. Jam is a great fruit alternative if you're making yogurt pops in winter when there are no berries in season. You can also substitute frozen berries for fresh ones if those are all that's available. Use the same quantity of frozen berries in place of fresh ones. Use 1 cup (325 g) of jam or preserves in place of fresh or frozen berries.
• Add granola to make a yogurt parfait pop. Granola and yogurt parfaits are classic healthy breakfast fare, and you can turn your yogurt pops into frozen parfaits by adding some granola. Add the granola to the bowl and fold it into the yogurt with the rubber spatula. You can use any type of granola you like in your pops, including cereal, trail mix, nut mix, granola clusters, or any other similar mix.
• Add coconut instead to make pina colada pops. When you use plain, vanilla, or pineapple yogurt combined with chunks of fresh pineapple, you can easily turn your basic fruit and yogurt pops into pina colada pops simply by adding ½ cup (47 g) of shredded coconut. Fold the coconut in with the yogurt and pineapple until it's evenly distributed throughout the yogurt. If you use sweetened coconut to make these pops, add less sugar to avoid making them overly sweet.
• Make a chocolate banana yogurt. Similarly, you can also make chunky monkey yogurt pops by combining plain, chocolate, or vanilla yogurt, chunks of banana, and the ½ cup (88 g) of chocolate chips. Leave out the granola and the coconut shreds, and use unsweetened chocolate to avoid pops that are overly sugary. If you use plain or vanilla yogurt and want chocolate-colored pops, whisk 1 tablespoon (7 g) of cocoa powder into the yogurt before adding the banana and coconut.

YOGURT AND JAM POPS

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.