Sure, you can get store-bought yoghurt pops but they’re usually packed with ingredients like cream, added sugar, high fructose corn syrup or artificial colour and flavourings. The beauty of a homemade yoghurt popsicle? The ingredients are so wholesome and healthy that you could eat them for breakfast just as easily as an afternoon treat to cool off. And, the list is short so you’re not fussing over them to make.
Take charge of what you treat yourself and your kids to and get creative with what you use to shape and freeze them. You have containers of different shapes and sizes in your house right in your kitchen, all you need are the sticks. Ditch traditional popsicle molds to make homemade versions of yoghurt pops that beats the store-bought variety and are distinctly you.
Before we go ahead and suggest recipes, let’s have a look at some of the different containers and shapes to freeze your yoghurt pops.
Try some of these ideas and shapes or let your kids decide what they want.
Just choose your size and if all you have are the supersized ones fill to the level you want. Disposable paper or plastic cups are an easy and inexpensive stand-in for Popsicle molds. Partially freeze, remove from the freezer and add a stick to the partially frozen popsicle. Let freeze complete then enjoy.
True, these are teeny tiny but imagine making the colours of the rainbow and being able to try them all? Fill each section with the popsicle mixture and once it’s partially frozen, insert short (or cut) sticks.
The glasses shouldn’t crack. Just put them in the freezer for a short while until the yoghurt popsicles are semi-frozen. Remove them from the glass, place them in a baggie back in the freezer to really firm up.
whichever you choose to go with, line the tins with plastic wrap or parchment paper. Insert the sticks into partially frozen popsicles and freeze till firmed up.
Remove the yoghurt if you’re using a recipe or just go ahead and push a stick straight through the top of the container. Keep and reuse old containers (that have been cleaned, of course) to make any other flavour of pops.
Be sure to have some craft sticks handy then go ahead and decide what your combos are going to be:
Any fruit goes:
Berries: strawberries, raspberries or blueberries
Melons; honey dew, cantaloupe or watermelon
Apples or pears (peel them if you don’t want the popsicle to take on the colour of the skins)
If you like chunks of fruit, simply stir together all the ingredients instead of blending.
You can also omit altogether!
Any yoghurt you choose will do the trick for these cool treats but if you want a super creamy and thick choice with a hint of sweetness we suggest you go for the gusto, Honey Vanilla Greek yoghurt.
Add a good squeeze of lemon or lime juice. The acidity juicing the citrus keeps the popsicles nice and soft and will balance out the sweetness.
Pure vanilla extract is totally optional but it does add an extra hit of flavour punch should you want to go the extra mile.
Finely crushed chocolate bars or cookies
Blend all the ingredients together. When you’re done blending the ingredients together, taste test it for sweetness and add a touch more honey if still too tart. Whether fresh or frozen, they will taste the same, so best to taste now and ensure they’re made the way you like them.
Choose your mold. Run the molds or cups under warm water if needed to help them release easily. Serve them outside so any drips or mess is less of an issue.
Freeze. Place in the freezer for four hours, until frozen or overnight.
Fresh fruit, probiotics, calcium, and higher in protein, there’s a lot to love in these frozen treats.
Have fun making these yoghurt pops without the popsicle molds, feel good about indulging in extra summer treats but remember, they need to freeze before you can get your licks in.
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