Frozen yoghurt pops are a great alternative to sugary ice cream or ice blocks and will satisfy anyone with a sweet tooth.
They are perfect on a hot summer’s day and are so delicious that you wont believe they are good for you!
For a non dairy version of these frozen yoghurt pops, coconut yoghurt may be used instead.
Chocolate, almond and banana frozen yoghurt pops
You will need:
6 x 1/4 cup ice block moulds
1 cup of unsweetened greek yoghurt
2 tablespoons natural almond butter
1 tablespoon pure maple syrup
2 tablespoons cacao powder
1 small banana thinly sliced
- Combine half the yoghurt, almond butter and half the maple syrup in a small bowl.
- Combine the remaining yoghurt with the remaining maple syrup and sifted cacao powder in another small bowl.
- Carefully press thin banana slices on the insides of 6 x ¼ cup ice block moulds. Layer cacao mixture and almond mixture, alternating which mixture you start with.
- Push in sticks.
- Freeze overnight or until firm.
Strawberry and chia frozen yoghurt pops
You will need:
6 x 1/4 cup ice block moulds
¾ cup of unsweetened greek yoghurt
1 cup of fresh strawberries
1 tablespoon black chia seeds
- Process yoghurt with half of the strawberries until smooth. Move mixture to a medium jug, stir in chia seeds, fold in the remaining strawberries.
- Pour mixture evenly into 6 x ¼ cup ice block moulds. Push in sticks.
- Freeze overnight or until firm.
Mango and passionfruit frozen yoghurt pops
You will need:
6 x 1/4 cup ice block moulds
½ small chopped mango
½ cup unsweetened greek yoghurt
½ cup passionfruit pulp
- Process mango until smooth
- Combine mango puree, yoghurt and passionfruit in a medium jug. Pour mixture evenly into 6 x ¼ cup ice block moulds. Push in sticks.
- Freeze overnight or until firm.
Enjoy!!!