Best Peachy Black Cherry Yogurt Pops Recipes

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FRESH FRUIT FROZEN YOGURT POPS



Fresh Fruit Frozen Yogurt Pops image

Three simple ingredients are all you need to make homemade fro-yo pops. And that's not even the best part! Wait until you get a taste of the flavor from the fresh fruit. Just pick your favorite and freeze on. See All 12 Pops of Summer

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h10m

Yield 6

Number Of Ingredients 3

2 containers (6 oz each) Yoplait® Original yogurt French vanilla
2 cups cut-up fresh fruit such as blueberries, bananas, cherries, grapes, papaya, peaches, oranges or raspberries
1 tablespoon honey

Steps:

  • In blender, place all ingredients. Cover; blend until smooth.
  • Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.

Nutrition Facts : Calories 110, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Pop, Sodium 35 mg, Sugar 17 g, TransFat 0 g

ACAI YOGURT POPS



Acai Yogurt Pops image

Here's a fresh idea for this nutrient-filled fruit: Turn it into ice pops!

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 10 yogurt pops

Number Of Ingredients 7

2 3.5-ounce packets frozen acai puree (from a 14-ounce bag), thawed
1 banana
1/2 cup frozen mango chunks
1/2 cup frozen pineapple chunks
1/2 cup coconut water
1 cup vanilla yogurt, plus more for dipping
1 cup granola, large clusters broken up

Steps:

  • Combine the acai, banana, mango, pineapple and coconut water in a blender. Puree until smooth.
  • Layer the fruit puree and yogurt in 10 ice pop molds, starting and ending with the puree (2 or 3 layers of each). Swirl slightly with a skewer. Add sticks and freeze until solid, at least 6 hours.
  • Line a baking sheet with parchment paper. Place the granola on a large plate. Fill a short wide glass with about 2 inches of yogurt (about 1/2 cup). Remove the pops from the molds and lay on the prepared pan (return to the freezer if they begin to soften). Working quickly, dip each pop in the yogurt at an angle, then dip in the granola and return to the pan. Freeze until the yogurt hardens, about 1 hour.

YOGURT POPS



Yogurt Pops image

Provided by Food Network

Categories     dessert

Time 5h5m

Yield 10 ice pops

Number Of Ingredients 3

One 32-ounce container of your favorite yogurt
2 cups of your favorite granola
1/4 cup maple syrup, honey or jam

Steps:

  • Mix together the yogurt, granola and maple syrup in a large bowl. Pour the mixture into ice-pop molds and add a stick to each. Freeze until the pops are completely frozen, at least 5 hours.

PEACHES AND CREAM YOGURT POPS



Peaches and Cream Yogurt Pops image

These peach puree and yogurt popsicles are just the thing to cool off on a hot summer day.

Provided by Kay Chun

Categories     Alcoholic     Blender     Quick & Easy     Yogurt     Backyard BBQ     Frozen Dessert     Peach     Amaretto     Summer     Gourmet

Yield Makes 8 ice pops

Number Of Ingredients 7

3 ripe peaches (about 1 pound), chopped
3/4 cup Greek-style yogurt (5 ounces)
1/2 cup superfine granulated sugar
1 teaspoon fresh lemon juice
1/3 cup water
2 tablespoons Amaretto
Equipment: 8 (1/3-cup) ice pop molds and 8 wooden sticks

Steps:

  • Purée all ingredients with 1/8 teaspoon salt in a blender until smooth. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.

CHOCOLATE-CHERRY PUDDING POPS



Chocolate-Cherry Pudding Pops image

Provided by Food Network

Categories     dessert

Time 6h15m

Yield 10 pudding pops

Number Of Ingredients 4

1 cup frozen or fresh Bing cherries, pitted and roughly chopped
2 cups cold milk
1/2 cup heavy cream
One 3.9-ounce box instant chocolate pudding mix

Steps:

  • Evenly divided the chopped cherries among the ice-pop molds.
  • Combine the milk, heavy cream and instant pudding mix in a large pitcher and whisk together. Pour the pudding into the ice-pop molds, leaving at least 1/4 inch of space at the top of each mold (the mixture will expand).
  • Insert the sticks. Freeze for at least 6 hours or overnight.
  • Fill a large bowl with warm water. Quickly dip the molds in the water to loosen the pops. Remove the pops from the molds and serve.

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