The easiest and simplest way to create a healthy frozen treat is to blend your favorite plain yogurt with your favorite fruit, add natural sweetener to taste (optional) and freeze. Yogurt’s creamy goodness even has less fat than ice cream. We’ve rounded up three easy frozen yogurt recipes to try indulge in this Labor Day weekend. Enjoy!
Photo Souce: familyfreshcooking.com
3 Easy Frozen Yogurt Treats
Watermelon Frozen Popsicles
This recipe and commentary can be found at: Familyfreshcooking.com
makes about 6 pops
- 1 1/2 cups Watermelon (seedless or remove seeds)
- 3/4 cup fat free thick greek yogurt
- Sweetener: Stevia, Honey, Agave, Maple or your favorite natural sweetener to taste
Purée watermelon in blender or food processor. Strain with a fine mesh sieve into a bowl. Add strained watermelon juice back into the blender. Add yogurt. Blend well. Add sweetener to taste.
- No watermelon on hand? No worries. Try one or more of your other favorite fruits.
- If you want to go dairy free you can try coconut milk, almond or soy milk or yogurt instead.
Key Lime Pie Popsicles
This recipe and commentary can be found at: Foodformyfamily.com
YIELD: Makes 10 or more popsicles depending on mold size
- 2 cups Greek-style plain yogurt
- 1 cup plus 2 tablespoons key lime simple syrup
- 1 teaspoon vanilla extract
- 1/2 cup crushed crushed graham crackers
Key Lime Simple Syrup
- 1/2 cup water
- 1/2 cup key lime juice
- 1/2 cup sugar (or honey)
Make the Simple Syrup
In a medium saucepan heat the water, lime juice, and sugar until the sugar has dissolved. If using honey, heat until the mixture simmers. Remove from the heat and allow to cool.
Make the Popsicles
Mix together the yogurt, 1 cup key lime simple syrup, and the vanilla until smooth. Pour into popsicle molds. In a small bowl, mix the graham cracker crumbs with remaining simple syrup until moistened. Carefully spoon about 1 tablespoon of crumbs onto the bottom of each popsicle mold over the yogurt. Press lightly to secure. Insert sticks or tops to the molds and freeze until stiff.
To unmold, run under warm water for 10-20 seconds, as needed. Serve immediately.
Note from Balanced Babe: I sometimes use stevia or raw honey as a substitute for sugar.
Chocolate-Raspberry Frozen Yogurt Pops
- 2 cups fresh or frozen raspberries
- 2 cups nonfat or low-fat plain yogurt, preferably Greek-style
- 3-5 tablespoons sugar
- 1/2 cup mini chocolate chips
- Puree raspberries, yogurt and sugar to taste in a food processor until smooth.
- Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Evenly divide chocolate chips among the molds. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.
Note from Balanced Babe: I usually switch to cacao nibs when recipes call for chocolate chips. As a favorite superfood, read more about the benefits of cacao from a previous Balanced Babe post: balancedbabe.com/my-obsession-with-cacao-nibs/