Say hello to your new extra cool summer dessert: these yogurt pops have all of the indulgence of ice cream, with none of the guilt.
Who doesn’t crave a a cold, sweet treat once it hits 70 degrees? Luckily, there’s ways to satisfy your cravings while still eating healthy. I have found that combining yogurt with fruit for the base of the recipe creates the cool, creamy consistency and dessert-like flavors, but with far less added sugar and calories. Plus, its a good source of protein and is an easy way to squeeze in a serving of fruit.
And these yogurt pops are heaven on a stick. The great thing about yogurt is that it complements other flavors really well, so it only takes a little bit of chocolate for it to satisfy your cocoa cravings. This recipe really is so rich, but doesn’t give you the bloated feeling that a refined sugar overload would. The fiber and water from the berries will also keep you feeling full for longer, keeping snacking at bay.
We went with strawberries and raspberries for the fresh filling. And you really can’t go wrong when you pair those two fruits with a chocolate coconut oil coating, right? Think chocolate dipped strawberries, but better.
In case you haven’t combined this coconut oil-chocolate coating with a cold base, you’re in for a surprise: for some reason these two ingredients combined with anything frozen turn into a magic shell. Really. It hardens around whatever it was dipped into it within a minute, for a super smooth cocoa coating.
The recipe can easily be vegan-ized with dairy-free yogurt and chocolate. We used vanilla greek yogurt, but you could pair plain yogurt with honey, as well.
Of course, there’s a lot of room for customization when it come to the base, too. Sliced strawberries were added for texture, and we also put in a “chocolate swirl” by adding a layer of the coconut oil chocolate coating mixture inside the base. Don’t hesitate to play around with it!
Easy. Cold. Sweet. Dream come true.
- 2 cups yogurt (Substitute for dairy-free yogurt for vegan version)
- 2 cups strawberries and raspberries
- Optional: Sliced strawberries
- Optional: Chocolate coating mixture
- 2 tablespoons coconut oil
- 1 cup dark chocolate (Substitute for dairy-free chocolate for vegan version)
How to Make it:
- Add yogurt and fruit to blender and blend until smooth.
- Pour mixture into popsicle molds, layering in chocolate mixture and sliced fruit if desired.
- Put molds in freezer for about 4 hours, or until solid.
- While the yogurt sets, create the chocolate coating by combining coconut oil and chocolate in a microwave safe bowl.
- Melt chocolate and coconut oil by microwaving in 15-second increments and stirring until smooth. Let cool.
- Once the yogurt has frozen, simply dip the yogurt pops into the chocolate mixture: It will harden immediately.
- Mixture makes about 6 smaller yogurt pops.