Best Yogurt And Jam Pops Recipes

Jam Pop image

Provided by NIKKI SMITH

Time 2h10m

Number Of Ingredients 4

Steps:

1. Mix together the yogurt, jam, and milk or juice.
2. Pour into your popsicle mold. This recipe makes 4 standard popsicles.
3. Let freeze until solid. When you are ready to eat the popsicles, run warm water over the mold for easy removal.

Frozen Yogurt Pops image

Provided by Martha Stewart

Yield Makes 9

Number Of Ingredients 2

1 1/2 cups Easy Strawberry Jam
2 cups low-fat Greek yogurt

Steps:

Fold jam into yogurt. Fill ice-pop molds and freeze until firm, at least 6 hours; store for up to 3 days.

Nutrition Facts : Calories 92 g, Cholesterol 3 g, Fat 1 g, Fiber 1 g, Protein 5 g, Sodium 17 g

Yogurt and Jam Pops image

Provided by Samantha Seneviratne

Time 9h30m

Yield 10

Number Of Ingredients 7

1 cup heavy cream
1/2 cup granulated sugar
1/8 teaspoon kosher salt
2 cups plain, full-fat, thick yogurt such as Greek or Icelandic yogurt
1/3 cup blueberry or other jam
1 tablespoon lemon juice
2/3 cup smashed graham crackers (from 3 whole sheets), plus more for serving (optional)

Steps:

Have ready a 10-pop (1/3 cup each) popsicle mold (or other similar size). In a small saucepan, combine the cream, sugar and salt over medium-low heat. Cook, stirring, just until the sugar has dissolved, about 3 minutes. Transfer to a large bowl and let cool completely.
Add the yogurt to cream mixture and stir thoroughly to combine. In a small bowl, stir together the jam and lemon juice.
Using a large spoon, distribute the mixtures evenly among the molds, alternating between the yogurt mixture, the jam mixture, and the graham crackers. Use a butter knife or a skewer to swirl everything, but be careful to avoid overmixing. Cover and freeze for 1 hour.
After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.
To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.