Berry Yogurt Pops Recipe
June 26, 2017
Serves: Yields 10
Ingredients
- 2 cups plain coconut yogurt (or yogurt of your choice)
- 2 cups strawberries, chopped
- 2 cups blueberries
- ½ cup agave nectar
- ¼ cup Orgain Lightly Sweetened Almond Milk
- 1 teaspoon pure vanilla extract
Instructions
- Begin by making the base for the layers. Combine yogurt, Orgain almond milk, agave nectar and vanilla extract in a bowl and whisking together. Set aside and refrigerate as you work.
- First layer: Combine strawberries and ½ cup of yogurt mixture in a high speed blender and process until smooth. If you can’t stand the seeds, puree and then press through a fine - mesh strainer. Discard seeds. Transfer strawberry mix to popsicle molds and fill each mold ⅓ of the way full. Cover and insert popsicle sticks. Place in freezer for at least 1 hour until first layer solidifies.
- Second layer: Retrieve 1 cup of the yogurt mixture from the refrigerator. If it has firmed up a bit, add a touch of almond milk so you can pour it. Fill each mold â…“ of the way full with yogurt mixture ONLY. Cover and return to the freezer for an additional hour until second layer solidifies.
- Third layer: Combine blueberries and the remaining ½ cup of yogurt mixture in a high speed blender and process until smooth. Transfer blueberry mix to popsicle molds and fill the remaining ⅓ of the mold. Cover and return to the freezer for 6 + hours until frozen solid.