Acai Yogurt Pops Recipes

PEACHY BLACK CHERRY YOGURT POPS

Steps:

• STIR black cherry spreadable fruit in small bowl until smooth. Stir together yogurt and peach apricot preserves in another small bowl.
• SPOON 1 teaspoon black cherry spreadable fruit in bottom of 6 disposable cups or ice pop molds. Layer with 2 tablespoons yogurt mixture, 1 tablespoon black cherry spreadable fruit and 2 tablespoons yogurt mixture. Insert stick.
• FREEZE at least 2 hours or until solidly frozen.

BLUEBERRY YOGURT POPS

Steps:

• Put the blueberry preserves into a quart-size heavy resealable plastic food bag and squeeze it into one corner. Put the yogurt into the bag and squeeze it gently with your hands to lightly mix; swirls of blueberry throughout the yogurt are fine.
• Arrange 6 mini paper drink cups on a small baking sheet. Using scissors, cut about 1/2 inch off the corner of the bag and squeeze the swirled yogurt mixture into the cups, filling them about two-thirds full. Gently insert a 6-inch lollipop stick into each cup. The thickness of the yogurt should help the sticks stand upright.
• Freeze for at least 2 hours before peeling off the paper cups and serving.

JANETTE'S BANANA YOGURT POPS

Steps:

• Line a baking sheet with waxed paper. Peel the bananas and cut them in 1/2 crosswise. Insert a popsicle stick into the cut end of each banana 1/2.
• Put the yogurt and the toppings into shallow bowls. Dip the bananas first in the yogurt and then into toppings as desired. Set the bananas on the baking sheet and freeze for 30 minutes.

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 BANANA POPS

Steps:

• Line a baking sheet with aluminum foil or wax paper.
• Insert a popsicle stick into each halved bananas. Place the yogurt in a shallow bowl, or in individual shallow bowls if using more than one flavor. Place the toppings in another shallow bowl, or in individual bowls if using more than one kind.
• One at a time, cover the bananas first in the yogurt, then dip them in your topping of choice, rolling to coat. Place on the prepared baking sheet and repeat until all the bananas are coated. Freeze until firm, at least 1 hour. If not eating right away, you can wrap each banana pop in aluminum foil and keep frozen.