- 1 cup vanilla soy milk
- 1/2 cup fat-free milk
- 3/4 cup fat-free vanilla Greek yogurt
- 1/3 cup Nutella
- 8 freezer pop molds or 8 paper cups (3 ounces each) and wooden pop sticks
- Place milks, yogurt and Nutella in a blender; cover and process until smooth. Pour into molds or paper cups. Top molds with holders, If using cups, top with foil and insert sticks through foil. Freeze until firm. Yield: 8 pops.
Reviews for Chocolate Hazelnut Soy Pops
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I made this recipe twice wth several modifications and it was really very good. I used all almond milk, half vanilla and half chocolate and fat free plain greek yogurt. I used Jif spread and added a shot of vanilla extract and a spoonful of almond butter which gave it a nice texture. They were a hit. Next time I plan to add a banana...yummm!
spjcbjp I have found that the Jif spreads are better and not as sweet as Nutella. I especially like the mocha Cappoccino.
I haven't tried this yet either, but is there a substitute for the soy milk that would keep it in the same calorie count? Maybe almond milk?
Please don't yell at me because I haven't tried them yet, but they sound so good. To the author of this recipe: I don't care for Nutella, but do you suppose the new Hershey's chocolate spread would work the same as the Nutella? Many thanks! Betty