Creamy Yogurt Ice Pops Recipe

Creamy Yogurt Ice Pops Recipe
Creamy Yogurt Ice Pops Recipe photo by Taste of Home
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Creamy Yogurt Ice Pops Recipe

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These fun, refreshing peach pops get smooth, creamy goodness from yogurt. Any fruit can be substituted in the recipe. We’ve even used bananas. Yum!—Denise Patterson, Bainbridge, Ohio
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 1 envelope unflavored gelatin
  • 1 cup cold water
  • 1/2 cup sugar
  • 1-1/2 cups (12 ounces) peach yogurt
  • 2 cups sliced peeled fresh or frozen peaches
  • 1 medium ripe banana, quartered
  • 16 freezer pop molds or paper cups (3 ounces each) and wooden pop sticks

Directions

In a small saucepan, sprinkle gelatin over cold water; let stand for 1-2 minutes. Stir in sugar. Cook and stir over low heat until gelatin and sugar are dissolved.
Transfer to a blender; add the yogurt, peaches and banana. Cover and process until smooth. Pour 1/4 cup peach mixture into each mold or paper cup. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. Yield: 16 pops.
Originally published as Yogurt Ice Pops in Country Woman June/July 2010, p44

Nutritional Facts

1 each: 63 calories, 0 fat (0 saturated fat), 1mg cholesterol, 13mg sodium, 14g carbohydrate (13g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

  • 1 envelope unflavored gelatin
  • 1 cup cold water
  • 1/2 cup sugar
  • 1-1/2 cups (12 ounces) peach yogurt
  • 2 cups sliced peeled fresh or frozen peaches
  • 1 medium ripe banana, quartered
  • 16 freezer pop molds or paper cups (3 ounces each) and wooden pop sticks
  1. In a small saucepan, sprinkle gelatin over cold water; let stand for 1-2 minutes. Stir in sugar. Cook and stir over low heat until gelatin and sugar are dissolved.
  2. Transfer to a blender; add the yogurt, peaches and banana. Cover and process until smooth. Pour 1/4 cup peach mixture into each mold or paper cup. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. Yield: 16 pops.
Originally published as Yogurt Ice Pops in Country Woman June/July 2010, p44

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