Yogurt Ice Pops Recipe

4.5 3 5
Yogurt Ice Pops Recipe
Yogurt Ice Pops Recipe photo by Taste of Home
Publisher Photo

Yogurt Ice Pops Recipe

Read Reviews
4.5 3 5
Publisher Photo
"Fresh-tasting and fun, these strawberry ice pops get smooth, creamy goodness from yogurt," reports Pat Manchur of Sanford, Manitoba.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • Artificial sweetener equivalent to 1/3 cup sugar
  • 1 cup cold water, divided
  • 1 envelope unflavored gelatin
  • 3 cups frozen unsweetened strawberries, thawed and drained
  • 2 cartons (8 ounces each) fat-free strawberry or vanilla yogurt
  • 16 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks

Directions

In a bowl, combine sweetener and 3/4 cup cold water. Combine gelatin and 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. Yield: 16 servings.
Originally published as Yogurt Ice Pops in Taste of Home June/July 2000, p17

Nutritional Facts

1 ice pop: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 16mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 fruit.

  • Artificial sweetener equivalent to 1/3 cup sugar
  • 1 cup cold water, divided
  • 1 envelope unflavored gelatin
  • 3 cups frozen unsweetened strawberries, thawed and drained
  • 2 cartons (8 ounces each) fat-free strawberry or vanilla yogurt
  • 16 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks
  1. In a bowl, combine sweetener and 3/4 cup cold water. Combine gelatin and remaining water in a saucepan; let stand for 2 minutes. Heat until gelatin is dissolved; remove from the heat.
  2. 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. Yield: 16 servings.
Originally published as Yogurt Ice Pops in Taste of Home June/July 2000, p17

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Reviews forYogurt Ice Pops

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AngMN User ID: 340127 229687
Reviewed Jul. 17, 2015

"These are refreshing and yummy! I used real sugar, fresh garden strawberries, and substituted plain yogurt so they wouldn't be too sweet."

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efwynne User ID: 4092460 203861
Reviewed May. 31, 2014

"I made these for my daughter and her friends, they were a big hit!!"

MY REVIEW
cboniface User ID: 5494606 45725
Reviewed Jun. 18, 2011

"The kids loved them and so did I."

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