Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Greek Yogurt Fudge Pops
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- Level: Easy
- Total: 5 hr 35 min
- Prep: 5 min
- Inactive: 5 hr 20 min
- Cook: 10 min
- Yield: 8 pops (about 1/3 cup per pop)
-
- Nutritional Analysis
- Per Serving
- Calories
- 180 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 5 milligrams
- Sodium
- 90 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 3 grams
- Protein
- 6 grams
- Sugar
- 19 grams
These homemade fudge pops are low in calories and fat. They're also super creamy and chocolately.
- Level: Easy
- Total: 5 hr 35 min
- Prep: 5 min
- Inactive: 5 hr 20 min
- Cook: 10 min
- Yield: 8 pops (about 1/3 cup per pop)
-
- Nutritional Analysis
- Per Serving
- Calories
- 180 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 5 milligrams
- Sodium
- 90 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 3 grams
- Protein
- 6 grams
- Sugar
- 19 grams
Ingredients
Directions
- Put the chocolate chips into a medium glass mixing bowl. Set aside.
- Combine the milk, cocoa powder, sugar, vanilla and 1/4 teaspoon salt in a medium saucepan over medium heat. Whisk constantly until the cocoa is dissolved and the mixture comes to a simmer, 5 to 7 minutes. Remove from the heat and pour the milk mixture over the chocolate. Let stand for 5 minutes, then whisk gently until all the chocolate is melted. Whisk in the yogurt until smooth and blended, then cool completely.
- Divide the mixture evenly among eight popsicle molds (about 1/3 cup per pop) and freeze until solid, at least 5 hours. (They'll keep up to a month.) Just before serving, briefly run the molds under hot water to release the pops.
