Chocolate-Vanilla Yogurt Pops Recipe
Daily Value: 7%
Kidney-Friendly, Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||2µg||1%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
This recipe is a great way to make creamy and delicious ice cream pops with half the calories and fat.
- 1 cup vanilla-flavored Greek yogurt, such as Vanilla 0% Chobani Greek yogurt
- 1/4 cup chocolate syrup
- 2/3 cup low-fat milk
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.
Recipe DetailsServings: 4
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