Chocolate-Covered Frozen Yogurt Pops with Berries

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Chocolate-Covered Frozen Yogurt Pops with Berries

Chocolate-Covered Frozen Yogurt Pops with bananas, strawberries, raspberries , blueberries and toasted almonds, a refreshing summer treat with no refined sugar added. The frozen fruit is blended with yogurt and honey to create a smooth, creamy mixture which is frozen in mini silicone moulds, then dipped into melted chocolate and toasted almond for an irresistible crunch. Easy to make, full of goodness and so delicious!

Prep Time30

Freezing Time3

Total Time3 30

Course: Dessert

Cuisine: International

Servings: popsicles

Calories: 199kcal

Author: Daniela Apostol

Ingredients

For the frozen yogurt

200 g full-fat Greek yogurt (7 oz)
200 g frozen banana slices and berries (equal amounts of chopped strawberries, raspberries and blueberries) (7 oz)
60 g honey (2 oz)

For the chocolate cover

180 g milk chocolate (6 oz)
100 g dark chocolate (3.5 oz)
1 tablespoon coconut oil
60 g toasted almond flakes (2 oz)

Instructions

Add the frozen fruit, yogurt and honey to a blender or chopper and blend until you get a smooth texture.
Divide the mixture between 12 mini silicone popsicle / ice lolly moulds and insert sticks.
Freeze for 2-3 hours or until solid.
Break the chocolate into pieces and add them to an electric melting pot together with the coconut oil and melt.
Alternatively, add them to a bowl set over a pot with simmering water, and melt until smooth.
Chop the toasted almond flakes and add them to the melted chocolate.
Working fast, dip each popsicle into the melted chocolate, and transfer onto a tray lined with non-stick paper to prevent them from sticking to the tray.
Freeze again for 10-15 minutes or until the shell is frozen.

Notes

Greek yogurt contains more milk fat and less water, so it freezes into a creamier texture and smaller ice crystals, so I would avoid the 0 fat or low fat versions.
Dip the pops one at a time, as the chocolate hardens very quickly on the frozen yogurt. If you have an electric melting pop, it's particularly helpful, as it keeps the chocolate smooth and at the perfect consistency throughout.
Use a blender or chopper with large blades to break the frozen fruit. Smaller blades can't achieve the same consistency, and the mixture won't be smooth enough.

Nutrition