Greek Yogurt Fudge Pops (inspired by Baker by Nature)
Perfect for a hot summer's day!
Servings: 5 Fudge Pops
- ¾ cup semi-sweet chocolate chips
- ¾ cup chocolate milk
- 1 teaspoon vanilla extract
- ¾ cup Vanilla Greek Yogurt (Full-fat recommended for creamiest results)
In a small saucepan over medium-low heat, melt the chocolate chips, stirring constantly, until completely melted. Add the chocolate milk; increase the heat to medium. Bring to a gentle simmer, stirring constantly. Remove from heat and cool for 5 minutes. Add vanilla and yogurt; mix well until completely smooth. Place a fine-mesh strainer over a large measuring cup and pour the chocolate mixture through the strainer. Pour the strained chocolate liquid into the popsicle molds; top with drip guard/sticks. Freeze for 5 hours or until hard. To un-mold, run under warm water. Yield: Five 3-ounce pops.*
*Note: For large pop molds, e.g., 6-ounce, double the recipe.
Calories: 217kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 35mg | Potassium: 246mg | Fiber: 2g | Sugar: 17g | Vitamin A: 50IU | Vitamin C: 0.3mg | Calcium: 59mg | Iron: 1.8mg