Summer’s officially here…and it’s gonna be a blast!
Sun, surf, pool parties, picnics, fireworks, camping, grilling and cool, easy, treats, that’s what our family looks forward to….
Fruity Yogurt Pops… a cool-blast from the past treat, that’s good-for you fun! Here’s the low-down…
I bought these awesome molds, (I really like them) at Target…wish I had stock in their company! There are a couple of different varieties to choose from. Of course, you can use a stick and paper cups, but these will last and last…a real summer blast.
Fill the molds with your favorite juice, syrup, smoothie or other liquid, in this case yogurt and fruit. Snap caps over tops of molds, freeze. Remove ice pops from mold. If necessary dip into warm water to loosen. Flip and place narrow end of cap into mold for a convenient holder.
Drain yogurt in a colander that is lined with coffee filters or cheesecloth works too. Cover and put in the fridge for several hours till it’s a soft cheese consistency. Actually, what you’ve achieved is a thick Greek yogurt, high in protein and good for you…
Mix ripe banana with yogurt and a drop or two of yellow food-coloring, and set aside.
Cook fresh blueberries in a skillet, stirring and smashing till it’s saucy.
Push cooked blueberries through a strainer and you’ll have a smooth sauce.
Now for the fun! Layer by alternating tablespoons of banana-yogurt and blueberry sauce. Use a wooden skewer to swirl the two layers together.
End with the yogurt layer and then top with the snug little caps. Freeze for at least 6 hours.
Blueberry-Banana Yogurt Pops
1 cup drained low-fat plain yogurt
1 ripe banana
1 cup blueberries
1/2 cup honey or stevia
2 drops yellow food color
Mix yogurt and bananas well together. In a skillet, cook, stirring and smashing blueberries till they are saucy. Then press through a strainer and let blueberry sauce cool a bit. Alternate tablespoons of yogurt and sauce till molds are full to the top. Cap with tops and freeze for at least 6 hours, preferably overnight.
For the Chunky-Strawberry Margarita Pops
I used my immersion blender to chunk up my fresh berries. You can use a food processor or blender too.
Mix the yogurt and margarita mix together and add a little green and yellow food color if desired. Again, layer by tablespoons into molds.
Swirl the strawberries and yogurt together. Top with yogurt, cap and freeze!
Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 22 grandchildren. So there’s always a reason to cook and celebrate around their place!
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…
let's be friends!
Join our mailing list to receive the latest and greatest from Cheery Kitchen.