Sometimes you have to work with what you have. In an effort to revamp my food habits, I’m leaning on healthy recipes that I’ve learned over the years and revamping them to fit my budget and what I have available.
These recipes are for yogurt-based popsickles. They can be made anytime with either Greek or regular yogurt. I used Greek, vanilla flavored, for these recipes. If you use plain, you’ll have a to adjust the sweeteners to taste. You can experiment with different fruits or add nuts. It’s mostly about the mixture’s consistency. You want it to remain creamy, not watery, or it will feel like ice.
I hope you enjoy them as much as we do.
Berry and honey popsickles
2 cups Greek vanilla yogurt
1/4 cup honey
1/2 cup berries (I used blackberries and raspberries)
1/2 cup semi-sweet chocolate chips
1 popsickles container (usually 6-8 popsickles to a container)
Mix yogurt and honey. Then stir in the berries and chocolate chips. Spoon mixture into popsickles container spots, filling each about 3/4 of the way full. Cover with the popsickles sticks. Freeze for 3-4 hours until firm. To get the popsickles out of the container, run hot or warm water over the container, then pull out the popsickle.
Peanut butter and chocolate popsickles
1 1/2 cups Greek yogurt, vanilla flavored
1/2 cups semi-sweet chocolate chips
1/2 cup peanut butter (I used Peter Pan Simply Ground)
Put peanut butter and chocolate chips in a microwave safe container. Microwave for about 30 minutes, so the peanut butter is hot and easy to stir. Mix the chocolate chips and peanut butter until the chocolate chips are melted. Add yogurt to the mixture. Spoon mixture into popsickles container spots, filling each about 3/4 of the way full. Cover with the popsickles sticks. Freeze for 3-4 hours until firm. To get the popsickles out of the container, run hot or warm water over the container, then pull out the popsickle.
Mountain Mama Adventures 