I think a love for ice cream runs in my family. My mom, sister, and I are suckers for ice cream, but as we all know, the real stuff is high in fat and high in sugar. So, for an everyday treat, I try to stick with sorbet or frozen yogurt as a healthier alternative. Recently, to get myself in the mood for warmer weather, I made some yogurt pops to enjoy instead of reaching for ice cream.
These yogurt pops are easy to make and healthy. I don’t have Popsicle molds, but I used silicone baking cups and wooden stirrers (toothpicks would work too) to make these pops. The silicone banking cups work really well because they stand up to the freezer and are easy to peel off of the pops one they are frozen. I used a blender to make these pops, but you can also use a food processor or immersion blender. I made these with mangos and strawberries, but you really can use any fruit you like. Personally, I’d like to try this with some honeydew melon the next time I make it.
STRAWBERRY MANGO YOGURT POPS
2 cups plain or vanilla yogurt, divided (I used non-fat Greek yogurt)
1-1 1/2 cups (about 1 medium mango) fresh mango, cut into large chunks
1 cup fresh strawberries, sliced
2 or more tablespoons honey or agave nectar, more may be needed depending on the sweetness of the fruit and your taste preferences
1/4 cup milk, divided (any kind will do, use whatever you prefer)
In a blender, combine the mango, 1 cup of yogurt, 1 tablespoon of honey, and 1/8 cup of milk. Taste and add more honey or agave nectar to taste. Taste! The sweetness is not an exact science and is totally dependent on the sweetness of the fruit and whether you use plain or vanilla yogurt.
Pour the mango yogurt into silicone baking cups, filling each cup to about 1/3 full. Place in freezer for about 15 minutes.
Meanwhile, rinse out the blender and blend the strawberries, remaining 1 cup of yogurt, 1/8 cup milk, and honey or agave to taste. Again, taste this and add more honey or agave to your preferences.
Remove the cups with mango yogurt from the freezer. Place a toothpick or wooden stirrer into the middle of one of the cups. The yogurt should be set enough to hold a toothpick or wooden stirrer vertically. If it does not hold the stick, freeze for another 5-10 minutes. Then, carefully pour the strawberry yogurt on top of the mango layer. Place a toothpick or wooden stirrer in the center of the remaining yogurt cups.
Freeze overnight. One the pops are set, remove from the silicone cups and enjoy!