Creamy Yogurt Ice Pops Recipes
CREAMY YOGURT ICE POPS
These fun, refreshing peach pops get smooth, creamy goodness from yogurt. Any fruit can be substituted in the recipe. We've even used bananas. Yum! -Denise Patterson, Bainbridge, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 pops.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 63 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 13mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
YOGURT ICE POPS
Fresh-tasting and fun, these strawberry ice pops get smooth, creamy goodness from yogurt. -Pat Manchur, Sanford, Manitoba
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the sweetener and 3/4 cup cold water. Combine gelatin and the remaining water in a saucepan; let stand for 2 minutes. Heat until gelatin is dissolved; remove from the heat., In batches, place the strawberries, sweetened water, gelatin mixture and yogurt in a blender or food processor; cover and process until smooth. Fill molds or cups with about 1/4 cup strawberry mixture; top with holders or insert sticks into cups. Freeze.
Nutrition Facts :
FRESH FRUIT AND YOGURT ICE POPS
Simple and wholesome popsicles. My mom used to help us make these when we were kids and I still enjoy them years later. Use honey as an alternate sweetener, and blend the fruit to be either chunky or smooth.
Provided by april20
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5h15m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 83.4 calories, Carbohydrate 15.8 g, Cholesterol 3.7 mg, Fat 1.1 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 43.2 mg, Sugar 14.2 g
POMEGRANATE-YOGURT ICE POPS
A colorful treat that I often made for my grandchildren when they were growing up. The combination of creamy yogurt and sweet/sour pomegranate is wonderful.
Provided by Salma Hage
Categories Dessert Ice Cream Pomegranate Yogurt Dairy Vegetarian Soy Summer Spring
Yield 6 ice pops (ice lollies)
Number Of Ingredients 5
Steps:
- Pour equal amounts of pomegranate juice into ¼ cup (2 fl oz/ 50 ml) ice pop (ice lolly) molds, filling each one halfway. Freeze for 1 hour, or until the juice is beginning to harden but is not completely frozen.
- In a bowl, combine the yogurt or lebneh and honey. Split the vanilla bean lengthwise and scrape the seeds into the bowl. Stir to combine.
- Remove the molds from the freezer, push in the sticks, and top up with the yogurt mixture. To get a marbled effect, stir the pomegranate and the yogurt together briefly. Finish with a sprinkling of seeds. Return to the freezer for several hours, or until completely frozen.
- To remove the ice pops from the molds, dip very briefly in hot water. Note: For a vegan-friendly option, replace the yogurt with unsweetened soy milk and the honey with agave.
FRESH BLACKBERRIES AND CREAM ICE POPS
Yummy pops made from fresh blackberries and frozen yogurt or ice cream... so refreshing and delicious, and good for you! An easy, tasty summer snack!
Provided by platypusofdeath
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 3h30m
Yield 6
Number Of Ingredients 4
Steps:
- Place the blackberries into a blender or food processor. Cover and puree until the mixture is smooth. Pour the blackberry puree through a fine sieve placed over a large bowl to strain out the seeds.
- Add the softened frozen yogurt and sugar to the strained blackberry puree and mix well. Pour into ice pop molds, and freeze.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 27.1 g, Cholesterol 2 mg, Fat 0.2 g, Fiber 1.9 g, Protein 4.5 g, Sodium 30.4 mg, Sugar 17.2 g
PEACHES AND CREAM YOGURT POPS
These peach puree and yogurt popsicles are just the thing to cool off on a hot summer day.
Provided by Kay Chun
Categories Alcoholic Blender Quick & Easy Yogurt Backyard BBQ Frozen Dessert Peach Amaretto Summer Gourmet
Yield Makes 8 ice pops
Number Of Ingredients 7
Steps:
- Purée all ingredients with 1/8 teaspoon salt in a blender until smooth. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.
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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.
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May 18, 2018 - These fun, refreshing peach pops get smooth, creamy goodness from yogurt. Any fruit can be substituted in the recipe. We’ve even used bananas. Yum! —Denise Patterson, Bainbridge, Ohio
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