Pineapple Yogurt Popsicles Recipes

Steps:

• Whisk smooth all ingredients.
• Pour into 8 Tupperware popsicle makers.
• Place lids on tightly.
• Freeze for at least three hours.

Steps:

• Position an oven rack in the upper third of the oven, and preheat to 450 degrees F.
• Combine 1 cup water, orange juice, honey and vanilla bean pod and seeds in a small saucepan. Bring to a boil, stirring occasionally to loosen the honey. Turn off the heat, and leave the saucepan on the stove. (You may need to reduce the roasting juices a little more once the pineapple is cooked.)
• Arrange the pineapple slices in a broiler-proof 9-by-13 baking dish. Pour the orange syrup over the pineapple. Roast, basting occasionally, until the pineapple is tender and the juices have reduced, about 20 minutes.
• Set the oven to broil, and continue to cook the pineapple until it is a deep golden yellow and lightly brown around the edges, 5 to 10 minutes more.
• The roasting juices should be reduced and syrupy, measuring about 1/4 cup. If they are too watery, remove the pineapple slices with a slotted spoon to a medium bowl, return the juices to the saucepan and reduce the juices over medium-high heat until syrupy, about 1/4 cup.
• Divide the yogurt among 4 small bowls. Top with the pineapple slices, and drizzle with the syrup.

Steps:

• Combine pineapple, yogurt, coconut milk, and vanilla in a blender and blend until smooth. Pour into ice pop molds and freeze until completely frozen, 4 to 6 hours.

Steps:

• Mix yogurt and pudding mix.
• Add pineapple.
• Refrigerate for at least ½ hour.