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Chocolate Ombre Yogurt Pops

0 Ratings

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Prep 15 min
Total 8 hr 15 min
Servings 6

These chocolatey striped pops are easy to make, colorful, and delicious! MORE + LESS -

The Decorated Cookie

September 20, 2016

Ingredients

4: (6 oz.) containers Yoplait® original French vanilla yogurt

: 3-4 tablespoons unsweetened cocoa powder

2: teaspoons honey or sugar (optional)

4: disposable decorating bags or plastic zip-top bags

Steps

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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

No nutrition information available for this recipe

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.

First, make each of the four containers of yogurt a different shade of brown. Do this by mixing in different amounts of cocoa powder. You can stir right in the container, or if you find it easier, spoon the yogurt out into a bowl and stir in the cocoa powder. In any case, stir really well so the powder and yogurt are thoroughly blended. For the first container I used 1/2 teaspoon of cocoa powder. For the second container, I used 1 1/2 teaspoons, for the third 2 1/2, and for the last one, 3 1/2 teaspoons. You can adjust the chocolate as you like, adding more for a darker brown. For sweeter popsicles, stir in a 1/2 teaspoon of honey or sugar into each container along with the cocoa powder.

Next, layer the yogurt. Fortunately, yogurt is thick enough that it layers easily. Pour each yogurt into a disposable decorating bag or zip top bag and close the top. Snip off 3/8-inch from the tip or corner of each decorating bag or zip top bag.

Start with lightest brown and insert the bag to almost reach the bottom of the ice pop 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 some yogurt.

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.