Surprise Yogurt Pops Recipes

ACAI YOGURT POPS

Steps:

• Combine the acai, banana, mango, pineapple and coconut water in a blender. Puree until smooth.
• Layer the fruit puree and yogurt in 10 ice pop molds, starting and ending with the puree (2 or 3 layers of each). Swirl slightly with a skewer. Add sticks and freeze until solid, at least 6 hours.
• Line a baking sheet with parchment paper. Place the granola on a large plate. Fill a short wide glass with about 2 inches of yogurt (about 1/2 cup). Remove the pops from the molds and lay on the prepared pan (return to the freezer if they begin to soften). Working quickly, dip each pop in the yogurt at an angle, then dip in the granola and return to the pan. Freeze until the yogurt hardens, about 1 hour.

HOMEMADE FROZEN YOGURT POPSICLES

Steps:

• Mix yogurt with berries or chopped fruits (if using).
• Spoon the yogurt into popsicle molds.
• Put the popsicle molds in the freezer and freeze until solid (at least 3 hours, I usually freeze them ovenight).
• To separate the popsicle from the mold, put it for a few seconds until warm running water.

YOGURT AND JAM POPS

Steps:

• Have ready a 10-pop (1/3 cup each) popsicle mold (or other similar size). In a small saucepan, combine the cream, sugar and salt over medium-low heat. Cook, stirring, just until the sugar has dissolved, about 3 minutes. Transfer to a large bowl and let cool completely.
• Add the yogurt to cream mixture and stir thoroughly to combine. In a small bowl, stir together the jam and lemon juice.
• Using a large spoon, distribute the mixtures evenly among the molds, alternating between the yogurt mixture, the jam mixture, and the graham crackers. Use a butter knife or a skewer to swirl everything, but be careful to avoid overmixing. Cover and freeze for 1 hour.
• After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.
• To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.

EASY FROZEN YOGURT POPS

Steps:

• Open the yogurt containers. Spoon out all but 2 tablespoons of the yogurt from each container and place it in a medium bowl. Place 1 teaspoon granola, 5 blueberries, 1 halved raspberry and 1 halved blackberry in each container. Spoon about 2 tablespoons of yogurt on top of the berries. Repeat until you have a total of 3 layers each of yogurt, berries and granola in each container.
• Place an ice pop stick in the center of each yogurt container. Freeze until solid, at least 4 hours and preferably overnight.
• When ready to serve, remove a yogurt container from the freezer, dip the base into warm water and let sit for 15 to 20 seconds. Using the stick, gently pull and twist the yogurt pop out of the container. Serve immediately.

YOGURT ICE POPS

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.

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.

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.

FRESH FRUIT AND YOGURT ICE POPS

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.

SURPRISE YOGURT POPS

Steps:

• Spoon 4 ounces of yogurt into each of 2 6-ounce paper cups.
• Press 2 slices of banana into each cup.
• Insert a wooden popsicle stick into each cup and freeze overnight or for 4-6 hours until solid.
• To serve, wiggle the frozen yogurt popsicle out of the cup or peel off the cup if it's easier.
• Note: wooden popsicle sticks are available at most craft stores.
• Children 2-4 should be supervised when eating these pops due to the wooden sticks.

FROZEN YOGURT FRUIT POPS

Steps:

• Place yogurt, lemon juice and bananas in a blender; cover and process until smooth, stopping to stir if necessary. , Pour mixture into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.