Chocolate-Vanilla Yogurt Pops

Chocolate-Vanilla Yogurt Pops
Staff Writer

Chobani

This recipe is a great way to make creamy and delicious ice cream pops with half the calories and fat. 

 

Click here to see more recipes that use Greek yogurt.

4
Servings
71
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  vanilla-flavored Greek yogurt, such as Vanilla 0% Chobani Greek yogurt
  • 1/4  Cup  chocolate syrup
  • 2/3  Cups  low-fat milk

Directions

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. 

Nutritional Facts

Total Fat
1g
1%
Sugar
8g
9%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
10g
8%
Protein
6g
13%
Vitamin A, RAE
14µg
2%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
100mg
10%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
8µg
0%
Folate, total
2µg
1%
Magnesium, Mg
19mg
6%
Phosphorus, P
105mg
15%
Selenium, Se
7µg
13%
Sodium, Na
78mg
5%
Water
78g
3%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.