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Tropical Greek yogurt pops

Tropical Greek Yogurt Pops

Plain Greek yogurt blended with mango, pineapple and coconut water and frozen into pops. Adapted from USDA MyPlate Kitchen.
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Prep Time 10 minutes
Total Time 8 hours 10 minutes
Servings: 4 pops
Course: Dessert, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 1 cup plain Greek yogurt
  • 1/2 cup mango pieces fresh or frozen
  • 1/2 cup pineapple pieces fresh, frozen, or canned and drained
  • 1/4 cup coconut water
  • 1 tablespoon maple syrup optional; or honey, but no honey for babies under 12 months
  • 4 small paper cups and wooden sticks about 5-ounce cups, or use an ice cube tray

Method
 

  1. Wash your hands. Rinse and cut any fresh fruit into pieces.
  2. Put the yogurt, mango, pineapple, coconut water and maple syrup (if using) in a blender and blend on high until smooth.
  3. Pour the mixture into 4 small paper cups, or into 8 ice cube compartments for mini pops.
  4. Freeze for about 30 minutes, then push a wooden stick into the center of each cup.
  5. Freeze overnight, until firm. To serve, peel away the paper cup.

Notes

Adapted from USDA MyPlate Kitchen's Tropical Yogurt Pops, with freezing steps from MyPlate's Fruit Yogurt Pops. Keep in a sealed freezer bag and eat within about 1 month for best quality.