Yogurt And Jam Pops Food

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.

STRAWBERRY-ROSEMARY YOGURT POPS

Steps:

• In a small bowl, mix strawberries, vinegar, preserves and rosemary. Let stand 30 minutes; discard rosemary., Spoon 2 tablespoons yogurt and 1 tablespoon strawberry mixture into each mold or paper cup. Repeat layers. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

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.

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.

TWO-BERRY YOGURT POPS

Steps:

• In food processor, process the frozen unsweetened strawberries, raspberry jam and honey until smooth.
• Add yogurt and process to combine.
• Freeze in ice pop molds.
• Serves 6.

FROZEN YOGURT ICE POPS WITH LEMON CURD

Steps:

• Grate the zest of the lemons, then juice them. Place the zest in a bain-marie or double boiler. Pour the juice through a strainer into the bain-marie, add the sugar, then stir to combine. Cut the cold butter into small cubes and add to the bowl.
• In a separate bowl, beat the eggs and the additional yolk with a fork. Gently heat the butter, sugar and lemon mix in the bain-marie or double boiler until the butter has just melted then add the beaten eggs.
• Cook for 10-12 minutes, stirring with a silicone spatula until the mixture thickens and coats the spatula. A line drawn with a finger through the mixture on the spatula should remain visible for several seconds.
• Pour the lemon curd into a storage container and leave to cool in the refrigerator. Extra lemon curd can be served with berries, over yogurt, or on biscuits.
• Pour the cream into a small saucepan, then add the agar agar. Mix with a hand whisk and bring to a boil over medium-low heat. Cook for 1 minute, then remove from the heat. Pour the warm cream into a bowl, add the yogurt, and stir to combine.
• In a separate bowl, mix half the measured lemon curd with one-third of the cream and yogurt mixture.
• Pour a layer of the plain cream and yogurt mixture into the base of each ice-pop bar mold, followed by a layer of the lemon curd mixture. Continue alternating the two mixtures until the molds are almost filled. Ripple the remaining lemon curd through the surface of each ice pop. Insert a wooden ice-pop stick into each mold.
• Transfer the ice-pop molds to the freezer and chill for 6 hours or until frozen. To unmold, dip one ice-pop mold at a time into boiling water for 20 seconds, then remove the ice pop from the mold by gently pulling on the stick. Serve immediately.