I wanted to call these Red, White, and Blue Greek Yogurt Pops, but since they honestly are more of a pink, purple, and beige color I went with the cutesy title instead. Regardless–wow, these are good! I was actually surprised at how creamy-delicious they turned out. I did these in the color layers pictured because I am lazy and it allowed me to not have to clean the blender in between layers. That’s how I am. I used Stonyfield Greek Yogurt as the base, and this post is for their Stonyfield Bloggers “Summer Fun” series. Stonyfield provided me with free product for recipe testing, but I was not compensated for this post and all opinions are my own.
I used my favorite Norpro ice pop mold for these, which is a set of ten, 3 ounce molds. The recipe filled them all nicely. If you don’t have an ice pop mold you could use small paper cups, or even empty, small yogurt containers instead. In terms of summer treats these are super healthy, so I plan to use some different fruits over the summer to vary the flavors. I used strawberries from our garden along with some organic blueberries for these.
- 1¼ cups plain, Greek yogurt
- 1 ripe banana
- pinch of salt
- 1 teaspoon vanilla extract
- 2-3 tablespoons maple syrup (or 1-2 tablespoons honey)
- 1 cup sliced strawberries
- 1 cup blueberries
- Add the yogurt, banana, salt, vanilla, and maple syrup to your blender. Blend until smooth, and then pour the mixture into your ice pop molds to fill them about a third of the way up.
- Add the strawberries to the remaining yogurt mix in the blender, and blend until smooth. Add this as another layer in your ice pop molds, again filling them about a third of the way.
- Add the blueberries to the strawberry yogurt mixture left in your blender, and blend until smooth. Pour this in to add the final layer to your ice pop molds.
- Freeze for at least 3 hours, or overnight. To remove the ice pops, run the mold under hot water for about a minute and then they should come out easily.
By the time you get to the blueberry layer you will be blending mostly straight fruit, so if you want that layer as creamy as the others you could add in another tablespoon or two of yogurt. However, this will probably leave you with some excess blended fruit after filling the molds–not that this is a bad thing.
I love, love these. You could really skip the maple syrup all together if you like, depending on how sweet your tooth is. I am going to do a peach and plum version next.
Thanks for reading,