Gluten Free OREO & Berry Yogurt Pops
Time6h 20min
Makes10 servings
Ingredients
- 10 Gluten Free OREO Cookies, chopped
- ¾ cup raspberries
- ½ cup blueberries
- 2 cups plain nonfat Greek-style yogurt
- 1 cup unsweetened coconut milk beverage
- ½ cup sweetened flaked coconut
- 1 Tbsp. sugar
- 2 tsp. coconut extract
Putting it together
- 1.Combine chopped cookies and berries in medium bowl; set aside.
- 2.Mix remaining ingredients until blended.
- 3.Spoon 1/2 the cookie mixture evenly into 10 (3-oz.) frozen pop molds; cover evenly with layers of 1/2 the yogurt mixture. Repeat layers. Tap molds gently on counter to level tops of layers. Insert handle or wooden pop stick into center of each mold.
- 4.Freeze 6 hours or until yogurt pops are firm.
Tips and Tricks
Important Note:The unsweetened coconut milk beverage used to prepare this recipe is a plant-based dairy-free milk that can be used as a substitute for regular dairy milk in most uses, such as drinking or in recipe use. Packaged in cartons, the unsweetened coconut milk beverage can be found in either a shelf-stable form on the grocery shelf or in the refrigerated case next to your favorite milk or other dairy products. Canned coconut milk is an entirely different product and not meant to be consumed as a beverage or used as a direct substitute for regular dairy milk in recipes.
How to Unmold the Frozen Pops:Dip bottoms of pop molds in warm (not hot) water just until pops soften slightly. Gently remove pops from molds, being careful to not twist pops as you remove them from the molds.
Variation:Prepare using coconut-flavored nonfat Greek-style yogurt, and omitting the sugar and coconut extract. Or, omit the sugar and prepare the recipe using your favorite flavor of nonfat Greek-style yogurt.
How to Prepare Recipe Without Frozen Pop Molds:You can instead prepare these yummy pops in 10 (3- to 4-oz.) plastic or paper cups. Layer cookie mixture and yogurt mixture in cups as directed. Cover cups individually with foil. Insert wooden pop stick through center of foil in each mold; freeze as directed.
Nutrition Information
| Calories: | 150 |
| Total fat: | 5g |
| Saturated fat: | 2.5g |
| Trans fat: | 0g |
| Cholesterol: | 5mg |
| Sodium: | 95mg |
| Total Carbohydrate: | 20g |
| Dietary fiber: | 2g |
| Total sugars: | 12g |
| Added sugars: | 9g |
| Protein: | 6g |
| Vitamin D: | 2% DV |
| Calcium: | 6% DV |
| Iron: | 4% DV |
| Potassium: | 2% DV |