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+ servings
Simple and refreshingly decadent!
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5 from 1 vote

Greek Yogurt Fudge Pops (inspired by Baker by Nature)

Perfect for a hot summer's day!
Prep Time5 mins
Cook Time5 mins
Freezing Time5 hrs
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 5 Fudge Pops
Calories: 217kcal
Author: Chula King


  • 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