YOGURT POPS
Steps:
- Mix together the yogurt, granola and maple syrup in a large bowl. Pour the mixture into ice-pop molds and add a stick to each. Freeze until the pops are completely frozen, at least 5 hours.
BLUEBERRY YOGURT POPS
Steps:
- Put the blueberry preserves into a quart-size heavy resealable plastic food bag and squeeze it into one corner. Put the yogurt into the bag and squeeze it gently with your hands to lightly mix; swirls of blueberry throughout the yogurt are fine.
- Arrange 6 mini paper drink cups on a small baking sheet. Using scissors, cut about 1/2 inch off the corner of the bag and squeeze the swirled yogurt mixture into the cups, filling them about two-thirds full. Gently insert a 6-inch lollipop stick into each cup. The thickness of the yogurt should help the sticks stand upright.
- Freeze for at least 2 hours before peeling off the paper cups and serving.
Nutrition Facts : Calories 117 calorie, Fat 1 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 27 milligrams, Carbohydrate 21 grams, Protein 6 grams, Sugar 15 grams
GREEK YOGURT FUDGE POPS
These homemade fudge pops are low in calories and fat. They're also super creamy and chocolately.
Provided by Food Network Kitchen
Categories dessert
Time 5h35m
Yield 8 pops (about 1/3 cup per pop)
Number Of Ingredients 7
Steps:
- Put the chocolate chips into a medium glass mixing bowl. Set aside.
- Combine the milk, cocoa powder, sugar, vanilla and 1/4 teaspoon salt in a medium saucepan over medium heat. Whisk constantly until the cocoa is dissolved and the mixture comes to a simmer, 5 to 7 minutes. Remove from the heat and pour the milk mixture over the chocolate. Let stand for 5 minutes, then whisk gently until all the chocolate is melted. Whisk in the yogurt until smooth and blended, then cool completely.
- Divide the mixture evenly among eight popsicle molds (about 1/3 cup per pop) and freeze until solid, at least 5 hours. (They'll keep up to a month.) Just before serving, briefly run the molds under hot water to release the pops.
Nutrition Facts : Calories 180 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 5 milligrams, Sodium 90 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 6 grams, Sugar 19 grams
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
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