Hot days can be made more bearable just by having one of these yoghurt pops. If you’ve bought frozen yoghurt from a frozen yoghurt café, you will appreciate this recipe. Strawberries can also be used in place of the raspberries. It even tastes great without the chocolate chips! These yogurt pops can be frozen for up to 3 weeks, so you can never make too many. This recipe makes 10-12 yogurt pops.
Yoghurt is low in Saturated Fat and Cholesterol. It is also a good source of Protein, Vitamin B12, Pantothenic Acid, Potassium and Zinc, and a very good source of Riboflavin, Calcium and Phosphorus. Greek-style yoghurt is strained extensively to remove much of the liquid whey, lactose, and sugar, giving it its thicker consistency. The same amount of calories in Greek-style yogurt will provide up to double the protein, while cutting sugar content by half.
2 cups fresh or frozen raspberries
2 cups non-fat or low-fat plain yoghurt, preferably Greek-style
3-5 tablespoons sugar
1/2 cup mini chocolate chips
Puree raspberries, yoghurt and sugar in a food processor until smooth. Divide the mixture into freezer-pop molds, stopping about 1 inch from the top. Evenly divide chocolate chips among the molds. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.
If you do not have freezer-pop molds, use small paper cups, aluminum foil and wooden craft sticks (or straw). Divide the mixture into the paper cups, filling each cup to 1/3 full. Evenly divide chocolate chips among the paper cups. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time. Cover cups with squares of foil. Insert wooden stick through foil. Freeze completely until firm, about 6 hours. Alternatively, if you do not have aluminum foil, partially freeze the mixture in the paper cups for about 30-45 minutes then insert the sticks into the mixture before continuing to freeze. Cut a slit in the paper cup, and simply tear it away.
Written by Yvette Green