Yogurt Breakfast Pops Recipes
YOGURT BREAKFAST POPS
I got this recipe at a church lesson evening. I make HUGE batches and store them in plastic bags in the freezer in place of popsicles...at least they are a little healthier than frozen kool-aid! I don't know how long it takes them to freeze, I just do them the night before.
Provided by yibbityibbit
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
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.
BREAKFAST YOGURT POPS WITH FRUIT AND GRANOLA
These pops are high in protein, low in sugar, and big on fun. Kids and grown-ups will love making them almost as much as they love eating them!
Provided by Rhoda Boone
Categories Small Plates Yogurt Frozen Dessert Breakfast Berry Granola Honey Kid-Friendly Quick and Healthy Quick & Easy
Yield Makes 10
Number Of Ingredients 7
Steps:
- Whisk yogurt, vanilla, and 1 Tbsp. honey in a large bowl. Fold in berries and/or peaches. Microwave honey jar 10 seconds or place in a bowl of hot water to loosen. Place granola in a medium bowl and drizzle with remaining 1 tsp. warmed honey. Stir to lightly coat granola.
- Divide yogurt mixture among molds, leaving about 3/4" at the top. Tap molds on counter to get rid of any air pockets; top with granola. Cover molds, insert sticks, and freeze until ice pops are firm, at least 2 hours.
- Do Ahead
- Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.
FRESH FRUIT FROZEN YOGURT POPS
Three simple ingredients are all you need to make homemade fro-yo pops. And that's not even the best part! Wait until you get a taste of the flavor from the fresh fruit. Just pick your favorite and freeze on. See All 12 Pops of Summer
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h10m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 110, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Pop, Sodium 35 mg, Sugar 17 g, TransFat 0 g
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.
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- Combine yogurt, milk, 1 tbsp honey, and vanilla in a medium-size mixing bowl. Stir well to combine.
- Place a few berries in the bottom of each ice pop mold. Follow with a few spoonfuls of the yogurt mixture, filling the mold about halfway. Top with more berries, then more yogurt, stopping when the mold is 1/2 inch away from being full.
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- 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.
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