YOGURT AND JAM POPS
Reminiscent of breakfast but masquerading as dessert, these pops are made with Greek yogurt or Icelandic skyr, which are thicker and creamier than regular plain yogurt. Pick whichever you enjoy the most, but make sure it's plain and unsweetened.
Provided by Samantha Seneviratne
Categories snack, ice creams and sorbets, dessert
Time 9h30m
Yield 10
Number Of Ingredients 7
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.
FROZEN YOGURT POPS
Two ingredients are all you need to whip up these cold treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 9
Number Of Ingredients 2
Steps:
- Fold jam into yogurt. Fill ice-pop molds and freeze until firm, at least 6 hours; store for up to 3 days.
Nutrition Facts : Calories 92 g, Cholesterol 3 g, Fat 1 g, Fiber 1 g, Protein 5 g, Sodium 17 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.
FROZEN YOGURT ICE POPS WITH LEMON CURD
These easy, riffable lemon ice pops get their rich, velvety texture from full-fat yogurt and a teaspoon of agar agar, while lemon curd adds a tangy brightness.
Provided by The Silver Spoon Kitchen
Yield 8 servings
Number Of Ingredients 9
Steps:
- Grate the zest of the lemons, then juice them. Place the zest in a bain-marie or double boiler. Pour the juice through a strainer into the bain-marie, add the sugar, then stir to combine. Cut the cold butter into small cubes and add to the bowl.
- In a separate bowl, beat the eggs and the additional yolk with a fork. Gently heat the butter, sugar and lemon mix in the bain-marie or double boiler until the butter has just melted then add the beaten eggs.
- Cook for 10-12 minutes, stirring with a silicone spatula until the mixture thickens and coats the spatula. A line drawn with a finger through the mixture on the spatula should remain visible for several seconds.
- Pour the lemon curd into a storage container and leave to cool in the refrigerator. Extra lemon curd can be served with berries, over yogurt, or on biscuits.
- Pour the cream into a small saucepan, then add the agar agar. Mix with a hand whisk and bring to a boil over medium-low heat. Cook for 1 minute, then remove from the heat. Pour the warm cream into a bowl, add the yogurt, and stir to combine.
- In a separate bowl, mix half the measured lemon curd with one-third of the cream and yogurt mixture.
- Pour a layer of the plain cream and yogurt mixture into the base of each ice-pop bar mold, followed by a layer of the lemon curd mixture. Continue alternating the two mixtures until the molds are almost filled. Ripple the remaining lemon curd through the surface of each ice pop. Insert a wooden ice-pop stick into each mold.
- Transfer the ice-pop molds to the freezer and chill for 6 hours or until frozen. To unmold, dip one ice-pop mold at a time into boiling water for 20 seconds, then remove the ice pop from the mold by gently pulling on the stick. Serve immediately.
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