We have been enduring some record heat here along the Front Range, which inspired me to dust off the ice pop molds and freeze the ice cream making canister. Since I am not doing any refined sugar–and I am trying to seriously limit all sugars–I went with a honey-sweetened yogurt base for this healthy version of a fudge pop. I also used some powdered stevia to reduce the honey, and I will give amounts so you can make these with all honey, or a honey-stevia blend.
I used Greek Gods yogurt for these, and I ended up thinning it with some almond milk to make it easier to spoon into the molds. Different brands have varying levels of liquid, so adjust amounts to make a mixture that is the consistency of cake batter. Similarly, nonfat yogurt is thinner in texture than 2% or whole milk, so you may be able to skip the almond milk if you are trying to make these low fat (I was not).
- 1 cup plain, Greek-style yogurt
- ¼ cup plain, unsweetened almond milk (or cow’s milk)
- 3 tablespoons cocoa powder
- 3 tablespoons honey *or* 2 packets of powdered stevia and 1½ tablespoons honey
- In a small mixing bowl, whisk together the yogurt, almond milk, and cocoa powder until well blended. Whisk in the honey (or the honey/stevia blend). Taste, and adjust honey and cocoa amounts, if needed.
- Spoon the yogurt mixture into ice pop molds (this will fill six smaller molds), and place in the freezer overnight, or until frozen through. For best texture, leave the pops at room temperature for about five minutes before serving.
These end up sweet/tart and creamy, with minimal sugars. Nice on a day with 100 degree heat…
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Thanks for reading,