Fresh Fruit Frozen Yogurt Pops

Fresh fruit frozen yogurt pops are one of our latest recipes to help manage Dominic’s allergies. They seem to be getting worse, so we decided to change his diet.

Drastically, I think.

For a five-year old, he’s playing right along with us. He doesn’t seem to notice that he’s now drinking organic milk and that his yogurt drinks were replaced with Traders Point Creamery whole milk yogurt. Even his chocolate milk, which is limited, is organic. We’re hoping that we can get his allergies under control before he starts school in August. Poor thing suffers. I wasn’t sure if the yogurt pops would be sweet enough for the kids. They seem to notice when sugar is lacking from some of their favorite treats. Not this time. We made a total of eight ice pops—four blueberry and four strawberry with banana. The yogurt isn’t sweet at all, and the honey is almost unnoticeable when divided among four ice pops. The trick is to use ripe fruit. I used plump, ripe blueberries for one batch, and ripe strawberries and banana for the second batch. When the fruit isn’t overly sweet, we add a half or whole banana to the mix. This helps sweeten the yogurt pops naturally without adding additional honey. Some fruits when ripe don’t need additional help. Mangoes, watermelons, peaches, kiwi, nectarines, and pineapples make naturally sweet ice pops when ripe.

I put the berries in the frig for about an hour to give them a nice chill before blending. The partially frozen berries give the yogurt mixture a nice smoothie consistency. I use the Jelly Belly Lickety Sip Ice Pop Mold to make the frozen yogurt pops. After about six hours, the pops can be removed from the molds and eaten. Running a little cold water over the base of the ice pop form will loosen the frozen treats enough to remove from the mold. I have a few pineapples almost ready to pick. They won’t last long—I’ve got a couple of ice pop molds waiting to be filled.

Frozen Yogurt Pops Recipe

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 4

Calories: 145kcal

Author: Olives-n-Okra

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Ingredients

• 2 cups fresh blueberries
• 2 cups organic Wildberry yogurt or plain yogurt
• 1 tablespoon honey

Instructions

• Add ingredients to blender and pulse until blended. Pour mixture in ice pop molds and freeze for about 6 hours or overnight.
• Run cool water over the base of the ice pop mold to loosen the frozen yogurt pops, then gently pull each handle and remove the pop.

Nutrition

Serving: 200g | Calories: 145kcal | Carbohydrates: 23.4g | Protein: 7.5g | Fat: 1.8g | Saturated Fat: 1.2g | Cholesterol: 7mg | Sodium: 86mg | Fiber: 1.8g | Sugar: 20.1g