Pinterest
Print
Save
Facebook
Email

Chocolate Ombre Yogurt Pops

Name: Chocolate Ombre Yogurt Pops
Prep time: 15 min
Total time: 8 h 15 min
Yield: 6
Ingredients: 4 containers (6 oz.) Yoplait® Original Yogurt French Vanilla; 3-4 tablespoons unsweetened cocoa powder; 2 teaspoons honey or sugar (optional); 4 disposable decorating bags or plastic zip-top bags

0 Ratings

0 Reviews

Prep 15 min
Total 8 hr 15 min
Servings 6

These chocolatey striped pops are easy to make, colorful, and delicious!

By The Decorated Cookie

Updated September 18, 2017

Ingredients

4 containers (6 oz.) Yoplait® Original Yogurt French Vanilla
3-4 tablespoons unsweetened cocoa powder
2 teaspoons honey or sugar (optional)
4 disposable decorating bags or plastic zip-top bags

Steps

1

Spoon cocoa powder into each container of Yoplait® yogurt and stir very well.
2

Stirring directly in the yogurt container or in four separate bowls, mix in 1/2 teaspoon of cocoa powder to the first container, 1 1/2 teaspoons to the second container, 2 1/2 teaspoons to the third container and 3 1/2 teaspoons to the fourth container. Adjust amount of chocolate as needed for desired color. If using, stir 1/2 teaspoon of honey or sugar into each container.
3

Scoop each of the four shades of yogurt into four disposable decorating (or zip-top) bags and twist the tops closed. Snip off 3/8-inch from the tip of each bag.
4

Start with lightest brown and insert the open tip of the bag to almost reach the bottom of the popsicle mold. Pipe to fill with yogurt so the mold is 1/4 full. Repeat with the other bags of yogurt, from lightest to darkest. Gently tap the mold against the counter each time you pipe in yogurt to settle and remove bubbles. Carefully insert the sticks and freeze for at least 8 hours or overnight.

Expert Tips

The popsicle molds shown hold 1/3 cup of yogurt. If using different size molds, adjust the amounts accordingly.
Instead of vanilla yogurt, try using strawberry or peach as a base for a fruit and chocolate taste.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 110

Calories from Fat: 15

Total Fat: 1 1/2g; 3%

Saturated Fat: 1g; 4%

Trans Fat: 0g

Cholesterol: 5mg; 2%

Sodium: 65mg; 3%

Potassium: 40mg; 1%

Total Carbohydrate: 18g; 6%

Dietary Fiber: 1g; 4%

Sugars: 12g

Protein: 4g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 15%; 15%

Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

These ombre chocolate yogurt pops are almost as easy to make as their “insert popsicle stick and freeze” predecessors. Almost. These just take a couple more steps. They’re just as delicious, but even more impressive to present. Also, they’re guilt-free. Also, chocolate. So really what I’m saying is—they’re perfect! The hidden beauty of ombre chocolate pops is that the chocolate flavor intensifies as you enjoy them, from the first bite to the last. I made these with a vanilla Yoplait™ yogurt base, but next time I’m going to try making them with strawberry or peach for a chocolate and fruit combination. With four containers of Yoplait™ yogurt, I made six yogurt pops. My ice pop molds are each 3x2.5-inch and hold about 1/3 cup of yogurt. Each Yoplait™ container has just over 1/2 cup, so adjust your amounts if your molds are larger or smaller. After you fill the molds with all four colors, carefully insert the sticks and freeze for at least 8 hours or overnight. When you’re ready to have a yogurt pop, run the mold under hot water briefly until it easily slides out. Enjoy!