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
187
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
4g
6%
Sugar
9g
10%
Cholesterol
3mg
1%
Carbohydrate, by difference
16g
12%
Protein
21g
46%
Vitamin A, RAE
352µg
50%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin E, added
3mg
20%
Calcium, Ca
456mg
46%
Choline, total
27mg
6%
Copper, Cu
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
94µg
24%
Iron, Fe
4mg
22%
Magnesium, Mg
104mg
33%
Niacin
5mg
36%
Pantothenic acid
3mg
60%
Phosphorus, P
304mg
43%
Riboflavin
1mg
91%
Selenium, Se
17µg
31%
Sodium, Na
114mg
8%
Vitamin D (D2 + D3)
2µg
13%
Water
53g
2%
Zinc, Zn
4mg
50%

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.