- Worcestershire sauce introduced (1937)
Chocolate-Vanilla Yogurt Pops
- 1 Cup vanilla-flavored Greek yogurt, such as Vanilla 0% Chobani Greek yogurt
- 1/4 Cup chocolate syrup
- 2/3 Cups low-fat milk
This recipe is a great way to make creamy and delicious ice cream pops with half the calories and fat.
Whisk the yogurt, chocolate syrup, and milk together in a medium bowl. Divide the mixture among freezer pop molds, stopping about 1 inch from the top. If you don’t have freezer pop molds, use small paper cups.
After filling, place a sheet of plastic wrap over the top, cut a slit in center, and add a Popsicle stick. Freeze until firm, about 6 hours.
Dip molds briefly in hot water before unmolding.