Blame it on the mall—and some good old-fashioned American marketing—if for too long you assumed frozen yogurt can only come from a shop. In the 1970s, when the United States entered a decades-long low-fat craze, the oversweetened cultured milk product appeared as a seemingly healthier alternative to ice cream, made popular at TCBY and other outfits. Yet real (read: unsweetened and sans additives) yogurt has been enjoyed for millennia and can easily be frozen into popsicles for wholesome summer treats. Jammed with calcium and protein, yogurt also contains probiotic cultures that aid digestion. For maximum impact use plain 2 percent yogurt fortified with vitamin D and at least 200 milligrams of calcium—it can be lightly sweetened with fruit and maple syrup or honey.
Ironically, when fro-yo first came on the dessert scene, consumers thought it tasted too sour—like yogurt itself—hence the heaps of added sugar. Today the American palate again appreciates the cultured taste (proof is in the popularity of the decade-old Pinkberry chain’s extra-tart variety). Regular yogurt solidifies nicely and boasts a smooth texture, but you can sub in Greek for extra tang—just thin it out with a few tablespoons of milk first. For best results steer clear of the mall and enjoy your frozen yogurt on a sunny back porch.
- Always chop fruit in a food processor or muddle by hand—large chunks of frozen fruit can distract from the creamy goodness.
- Cold mutes sweetness, so consider adding more honey or maple syrup to taste. Agave nectar works here, too.
- Greek yogurt ups the protein, but be aware: It adds tang that might turn some tasters off.
- Stir the fruit or flavorings only twice. Too many times and you’ll dull the color of the finished pops.
- For the best flavor, thaw the popsicles for at least five minutes before serving.
- Looking for an easy, healthful breakfast? Pick a blueberry-vanilla pop.
Blueberry-Vanilla Yogurt Pops
Ingredients
- 1 ½ cups plain yogurt
- 4 tablespoons raw honey
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Combine yogurt, honey, and vanilla in a mixing bowl. Lightly pulse blueberries in a food processor or mash by hand. Add blueberries to yogurt mix, stirring only twice.
- Scoop mixture into popsicle molds and freeze 6 to 8 hours before serving.
Peach-Maple-Bourbon Yogurt Pops
Ingredients
- 5 tablespoons maple syrup
- ¼ cup bourbon
- 1 ½ cups plain yogurt
- 1 peach cut into ½-inch-thick slices
Instructions
- Add maple syrup and bourbon to a small saucepan over high heat, and bring to a boil. Boil 5 minutes to reduce alcohol (the higher the alcohol content, the harder it is to freeze the pops). Combine with yogurt in a mixing bowl. Add peaches, stirring only twice.
- Scoop mixture into popsicle molds and freeze 6 to 8 hours before serving.
Kiwi-Pineapple-Coconut Yogurt Pops
Ingredients
- 1 ½ cups plain yogurt
- 4 tablespoons raw honey
- ¼ cup shredded sweetened coconut
- ½ cup diced pineapple
- 1 kiwi peeled and diced
Instructions
- Combine yogurt, honey, and coconut in a mixing bowl. Add pineapple and kiwi, stirring only twice.
- Scoop into popsicle molds and freeze 6 to 8 hours before serving.
Lynn Freehill-Maye
Lynn Freehill-Maye is a food and travel writer based in upstate New York. She's written for The New York Times, The Washington Post, Texas Monthly, Modern Farmer, and more. She's married to a former cheesemonger and believes all burgers should be topped with blue.
