Greek Yogurt Pops with Cocoa and Honey

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).

Greek Yogurt Pops with Cocoa and Honey
Author: 
Recipe type: Ice Pops
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 cup plain, Greek-style yogurt
  • 1/4 cup plain, unsweetened almond milk (or cow's milk)
  • 3 tablespoons cocoa powder
  • 3 tablespoons honey *or* 2 packets of powdered stevia and 1 1/2 tablespoons honey
Instructions
  1. 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.
  2. 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…

Don’t forget to enter my Hodgon Mill product giveaway!  Just one more week to enter.

Thanks for reading,

-Angela

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8 Responses to Greek Yogurt Pops with Cocoa and Honey

  1. Lisa @ Snappy Gourmet June 19, 2012 at 3:04 pm #

    They look like real ice cream cones! And sound good too!

  2. Denise Heikinen June 19, 2012 at 7:47 pm #

    Great looking recipe, and I read parts of it in Chinese using my new Language Immersion add-on in the Chrome browser. Fun!

    • Angela June 19, 2012 at 10:08 pm #

      Very cool! I need to try that.

  3. Denise Heikinen June 19, 2012 at 7:48 pm #

    Whoops! Sorry I forgot to turn the Chinese off in my response. I had said I “read” parts of it in Chinese.

  4. Jersey Girl Cooks June 22, 2012 at 5:00 am #

    It’s almost 100 degrees here too…ughhh. These look very refreshing!

  5. Melissa@EyesBigger July 4, 2012 at 5:58 pm #

    These make me think of fudgecicles, which I loved as a kid. I think I might give them a try when (and if) we ever get any decent summer weather. I love your molds too!

  6. Kristen July 16, 2012 at 7:55 am #

    Does this need to be full fat yogurt, or is 2 or 0% okay?

    • Angela July 16, 2012 at 7:59 am #

      Kristen, you could definitely use reduced fat or fat free, but the texture will be more “icy” that way. They would still taste great, just not be as creamy.

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