Greek Yogurt Fudge Pops – a delicious recipe with chocolate chips, milk, cocoa, sugar, vanilla, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the chocolate chips into a medium glass mixing bowl.
2
Set aside.
3
Combine the milk, cocoa powder, sugar, vanilla and 1/4 teaspoon salt in a medium saucepan over medium heat.
4
Whisk constantly until the cocoa is dissolved and the mixture comes to a simmer, 5 to 7 minutes.
5
Remove from the heat and pour the milk mixture over the chocolate.
6
Let stand for 5 minutes, then whisk gently until all the chocolate is melted.
7
Whisk in the yogurt until smooth and blended, then cool completely.
8
Divide the mixture evenly among eight popsicle molds (about 1/3 cup per pop) and freeze until solid, at least 5 hours.
9
(They'll keep up to a month.)
10
Just before serving, briefly run the molds under hot water to release the pops.
473
kcal
Calories
24
g
Fat
53
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces semisweet chocolate chips, 1 1/2 cups 1-percent milk, 1/3 cup unsweetened cocoa powder, 2 tablespoons sugar, and more.
Yes, Greek Yogurt Fudge Pops falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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