Frozen Yogurt Pops

Name: Frozen Yogurt Pops
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT6H10M0.000S
Yield: 8 to 10 yogurt pops
Ingredients: 2 cups (300 grams) soft fruit, such as cherries, blueberries, blackberries, strawberries, raspberries or stone fruit; 1 small handful baby spinach; 1/2 to 1 orange, juiced; 2 to 3 tablespoons honey; 2 1/2 cups (625 milliliters) vanilla Greek yogurt

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Level: Easy

Total: 6 hr 10 min (includes freezing time)
Active: 10 min

Yield: 8 to 10 yogurt pops

These Frozen Yogurt Pops are a sweet treat with a sneaky serving of spinach, hidden among cherry and orange!

Level: Easy

Total: 6 hr 10 min (includes freezing time)
Active: 10 min

Yield: 8 to 10 yogurt pops

Ingredients

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2 cups (300 grams) soft fruit, such as cherries, blueberries, blackberries, strawberries, raspberries or stone fruit

1 small handful baby spinach

1/2 to 1 orange, juiced

2 to 3 tablespoons honey

2 1/2 cups (625 milliliters) vanilla Greek yogurt

Directions

Special equipment:

an 8- to 10-cavity ice-pop mold; 8 to 10 ice-pop sticks

In a blender, blitz up the soft fruit to a smooth purée, adding a tablespoon of water if the mixture isn't blending. Transfer to a spouted bowl or a glass measuring cup.
Rinse out the blender, then add the spinach and orange juice and blitz. Transfer to a separate bowl or measuring cup.
Stir 1 tablespoon of honey into each purée. Taste and add more if desired. Stir about 3/4 cup of yogurt into each.
Gently pour some of the soft fruit mixture into each cavity of an 8- to 10-cavity ice-pop mold, followed by the remaining yogurt and then the spinach mixture to create a layered effect. If your mold has a lid with slots for wooden sticks, cover and add now. Transfer to the freezer until firm, at least 6 hours. If your mold does not have a lid or a spot for wooden sticks, partially freeze the pops for 2 hours, then insert the sticks. Return to the freezer for 4 to 6 hours or until firm.