Berry Frozen Yogurt Pops

Desserts | August 5, 2015 | By

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This summer, my friends and I are challenging each other to stay active and healthy by going to the gym at least 4 days a week. So for the last few weeks, my mornings have been filled with 6 AM gym calls and very, very sore muscles.

And while I’m finally getting the hang of waking up early, I can’t seem to shake my sweet tooth. It’s a daily struggle. How do I find a balance for my insatiable sweet tooth without derailing all my hard work at the gym?

That’s where these popsicles come in. Even with no added sugar, the popsicles were still very sweet. I alternated layers of strawberry with raspberry yogurt so that I could taste both the sweet and tangy (a bit like the original flavor frozen yogurt, but with less sweetener).

I bought the popsicle molds at Daiso last year — see last year’s popsicles here — but any mold will do. Just adjust the recipe slightly to make sure you have enough ingredients to fill your molds.

What’s your favorite way to satisfy your sweet tooth?

Cheers!

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Berry Frozen Yogurt Pops

Strawberry Layer

2 1/2 Cups Strawberries

1/3 Cups Water

1 Tbsp Vanilla Extract

1 Tbsp Powdered Stevia

1 Tbsp Flour

Raspberry-Yogurt Layer

1 1/2 – 2 Cups 0% Plain Greek Yogurt

1 Tbsp Vanilla Extract

1/4 Tsp Powdered Stevia

1/3 Cup Raspberries

Directions:

Rinse, pat dry and slice tops off strawberries. Set aside. In a small saucepan, combine strawberries, water, vanilla extract, stevia and flour over medium heat. Stir until all ingredients are fully combined. Lower heat to low and cook until strawberries turn into a jelly — approximately 20-30 minutes. Set aside to cool completely.

While the strawberries cook, rinse, pat dry and finely chop raspberries. Combine with greek yogurt, stevia and vanilla extract in a small bowl. Set in the fridge to chill until you are ready to pour into the molds.

Once the strawberry mixture has cooled, carefully spoon into your popsicle mold. Place in the freezer for 15 minutes, then spoon an even amount of the raspberry-yogurt mixture into the mold. Place in the freezer for another 15 minutes. Repeat both mixtures until you reach the top of your molds. Freeze for an hour or until completely solid.

Serves 4.

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