How To Make Yogurt Pops Food

YOGURT POPS

Steps:

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

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.

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.

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.

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.

FROZEN YOGURT POPS

Steps:

• Put yogurt in mixing bowl.
• Pour orange juice and vanilla on top of yogurt. Stir until well mixed.
• Pour mixture into the paper cups until the cups are half full.
• Put paper cups in the freezer. Leave in the freezer until the mixture starts to freeze.
• Put sticks in the cups for handles. Put back in the freezer and let the pops freeze until hard.
• Enjoy.

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.

YOGURT BREAKFAST POPS

Steps:

• Combine ingredients in mixing bowl.
• Spoon mixture into six 8 oz plastic drink cups, dividing equally.
• Insert popsicle sticks in center, freeze until solid.
• To unmold, run a little hot water on the outside of the cup.

CREAMY YOGURT ICE POPS

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1-2 minutes. Stir in sugar. Cook and stir over low heat until gelatin and sugar are dissolved., Transfer to a blender; add the yogurt, peaches and banana. Cover and process until smooth. Pour 1/4 cup peach mixture into each mold or paper cup. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.