Greek Yogurt Popsicles Food
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
3 INGREDIENT BLUEBERRY YOGURT SWIRL POPSICLES
These super simple, protein-packed 3 Ingredient Blueberry Yogurt Swirl Popsicles hit the spot when the weather heats up! A gluten free treat.
Provided by Sally
Categories Frozen Dessert
Time 6h
Number Of Ingredients 3
Steps:
- Blend the blueberries in a food processor or blender on high speed until nearly liquified into a smoothie-like consistency. See above for a photo.
- Pour the thick blueberry liquid into a large bowl. Stir in the agave/honey. Add the yogurt and very gently mix everything together. If you want a tie-dye, swirly look to your popsicles- do not fully blend the yogurt and blueberries. You want those patches of white and blue. The mixture will be thick. Taste it. If you want it sweeter, you can add a little more agave/honey.
- Pour mixture evenly into each popsicle mold. If your popsicle mold has slots for sticks, you can insert them before freezing - if not, freeze for 2 hours, then put a wooden popsicle stick in the middle (that is what I did). Continue to freeze for an additional 4-6 hours or overnight.
- Run popsicle molds under warm water to easily remove. Eat on a hot day. Enjoy!
ORANGE-TANGERINE GREEK YOGURT POPS
Chill out with a serving of our Orange-Tangerine Greek Yogurt Pops recipe. Perfect for beating the heat on a hot summer day, Orange-Tangerine Greek Yogurt Pops are super simple to make. You only need to use three ingredients to make our Healthy Living Orange-Tangerine Greek Yogurt Pops.
Provided by My Food and Family
Categories Home
Time 5h5m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
- Stir in yogurt until blended.
- Pour into 6 paper or plastic cups. Freeze 2 hours or until gelatin is almost firm. Insert wooden pop stick or plastic spoon in center of each cup.
- Freeze 3 hours or until firm. Remove pops from cups before serving.
Nutrition Facts : Calories 90, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 2.16 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
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- Combine all ingredients in a large bowl. Blend ingredients until combined and there are no lumps of Greek yogurt.
- Carefully pour the mixture into popsicle molds and place in the freezer. Freeze until popsicles are solid.
HEALTHY BLUEBERRY POPSICLES (WITH ... - YUMMY TODDLER FOOD
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- Combine all ingredients in the bowl of a blender and grind until very well combined, about 20-30 seconds, stopping to scrape down the sides of the bowl as necessary. Taste and adjust sweetness if needed.
- Divide mixture among reusable freezer pop molds. (Or, place four 3-ounce plastic cups onto a plate or a small baking dish and divide the yogurt mixture evenly among them. Place a popsicle stick into the center and place onto a plate or small baking dish to freeze.)
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- Add all of the ingredients into a food processor and process until combined. You can make it as chunky or as smooth as you would like.
- Spoon the cranberry mixture into popsicle molds and freeze for at least 4 hours. You may need to run popsicle molds under hot water for a few seconds in order to loosen them.
BLUEBERRY GREEK YOGURT POPSICLES - SHARED APPETITE
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- Puree blueberries in a blender or food processor until very smooth. Strain blueberry puree through a fine mesh sieve into a medium mixing bowl.
- Pour mixture into popsicle molds. Depending upon the size of your molds, you can probably fill 4 to 6. If your popsicle mold does not have a lid, cover the top with foil and outline each well with your fingers. Cut a tiny slit in the middle of each well and insert popsicle stick.
HEALTHY STRAWBERRY GREEK YOGURT POPSICLES RECIPE
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- Combine all ingredients in the bowl of a food processor or blender and grind until well combined, about 10 seconds, stopping to scrape down the sides of the bowl as necessary. Taste and adjust sweetness if needed.
- Freeze for at least 4 hours or overnight before serving. Run popsicle molds under warm water briefly to help loosen. Serve.
GREEK YOGURT POPSICLES - MIX & MATCH MAMA
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- Popsicle molds should be at room temperature before assembling. Spray down inside each mold with non-stick cooking spray. Set aside.
- In a mixing bowl, combine Greek yogurt and peanut butter with a spoon. Stir in chocolate chips.
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- Pour the puree into popsicle molds, add popsicle sticks, then place into the freezer for at least 8 hours, or preferably overnight.
MANGO LIME GREEK YOGURT POPSICLES - UP BEET KITCHEN
From upbeetkitchen.com
- Simply place all of the ingredients in a food processor fitted with the ‘S’ blade and process until smooth and creamy, scraping down sides as needed. Using a small spoon, carefully divide the mixture between the popsicle molds, stick in the sticks, and freeze overnight or until firm, at least 6 hours.
- To remove the popsicles from the molds, run them under warm water. They’ll slide out effortlessly. You can either leave individual popsicles in the molds until ready to enjoy, or remove all of them from the molds and store them in an airtight container in the freezer on some parchment paper for easy lift-off.
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- In a bowl, mix together the yogurt, honey, and milk. Greek yogurt is fairly thick, and you want it to be thinned out just a little so that it pours more easily.
- Set up your popsicle molds (or Dixie cups). Add a spoonful of the thinned yogurt to the bottom. Over the yogurt scoop, add just a little of your preserves.
- Continue layering the yogurt and preserves (and granola, if you're using any ) until you end with a yogurt layer at the top just before the lip of your popsicle container. If your container has sticks with a base that will keep the sticks from falling over, insert them now, pressing just until the yogurt it to the base.
GREEK YOGURT STRAWBERRY POPSICLE RECIPE - DELIGHTFUL MOM FOOD
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- Combine strawberries, milk, Greek yogurt, honey and lemon juice in a blender. Blend until smooth.
- Pour into a silicone ice cube tray or popsicle mold. Add sticks right away or freeze for 20-30 minutes then insert them in the center.
- To serve, gently pop out the popsicles like ice in an ice cup tray. Or for popsicle molds let set about 5 minutes before removing.
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From alattefood.com
- In a food processor, blend peaches, honey, vanilla extract, lemon zest, and lemon juice together.
- In a large bowl, fold the peach mixture with the Greek yogurt. (If you want a swirled look, do not fully incorporate the peach mixture with the Greek yogurt.)
- Pour into popsicle molds (or paper cups if you do not have a popsicle mold). If your molds comes with sticks, you can put them in immediately and freeze for 4-6 hours. If you need to use wooden sticks, allow the pops to freeze for an hour before putting them in, and freeze for an additional 4-5 hours.
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- Add chocolate chips to a microwave-safe bowl. Microwave for one minute. Stir. If the chocolate isn’t completely melted microwave for 15 more seconds, then stir. Repeat until the chocolate is smooth. Set aside to cool until it’s still stirrable but cooled.
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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. Step 3. Divide the mixture evenly among eight popsicle molds (about 1/3 cup per pop) and freeze until solid, at least 5 hours.
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