Cake Batter Yogurt Pops
These cake batter yogurt pops are made with greek yogurt to give you a little boost of protein while you enjoy a little sweet treat.
What You’ll Need
Equipment
- Popsicle mold: I use this silicone one. It even comes with popsicle sticks and little plastic bags for storing.
- Popsicle sticks: The popsicle mold above comes with them, but if you are using a different one, make sure to grab some wooden popsicle sticks.
Ingredients
- Light vanilla greek yogurt: I love the Dannon light + fit vanilla greek yogurt.
- Cool whip
- Honey
- Cake batter extract
- White chocolate: I use a baking bar.
- Sprinkles
How To Make Them
- Make the yogurt mixture: In a small bowl or container, whisk together the yogurt, cool whip, honey and cake batter extract until smooth.
- Pour into mold and freeze: Spoon the yogurt mixture evenly into the popsicle mold cavities. Insert a wooden popsicle stick into each one, then place in the freezer for at least 3 hours.
- Decorate: Melt the white chocolate by adding to a microwave safe container and microwaving in 30 second increments, stirring in between, until smooth. Mine is always melted perfectly after 2 rounds (60 seconds). Pour the melted chocolate into a small ziploc bag (don’t close it) and cut a tiny piece off the corner to create an opening for drizzling. Remove the frozen popsicles from the mold and set on a parchment or wax paper lined baking sheet. Drizzle with the melted chocolate, immediately adding sprinkles on top so they will stick. The chocolate sets up very quickly once it hits the frozen popsicles. Enjoy!
Tips
- Let your yogurt pop sit at room temp for 2-3 minutes before eating to slightly soften and enhance the taste.
- Popsicle molds make these super easy, but if you don’t have them, you can spoon the yogurt mixture directly onto the wax or parchment paper, placing the popsicle stick in the middle.
To Store
- Store extra yogurt pops in an airtight bag or container in the freezer for up to 1-2 months. Try not to stack them on top of each other, but if you need to, put a piece of wax or parchment paper between them.
Lastly, make sure to leave a comment and review if you try these cake batter yogurt pops! ♡
Cake Batter Yogurt Pops
Equipment
- Popsicle mold (comes with popsicle sticks)
Ingredients
- 1 cup light vanilla greek yogurt (227 g)
- 1/4 cup cool whip (18 g)
- 1 tbsp honey (21 g)
- 1 tsp cake batter extract
- 3 squares white chocolate baking bar
- rainbow sprinkles for topping
Instructions
- In a small bowl, whisk together the yogurt, cool whip, honey and cake batter extract until smooth.
- Spoon the mixture evenly into the popsicle mold cavities. Insert a popsicle stick into each one, then transfer to the freezer to freeze for at least 3 hours.
- Add the white chocolate to a microwave safe container and microwave in 30 seconds intervals, stirring in between, until smooth (I do 2 rounds – 60 sec total). Transfer melted chocolate to a small ziploc bag (leave it open) and cut a tiny piece off one of the corners for drizzling.
- Remove the frozen yogurt pops from the mold and set on a parchment or wax paper lined baking sheet. Drizzle with melted chocolate and immediately add rainbow sprinkles. Enjoy!
Notes
- Chocolate will harden quickly once it hits the frozen popsicle – immediately add rainbow sprinkles so they will stick. I do one popsicle at a time.
- Store in an airtight bag or container in the freezer up to 2 months. If you need to stack them, put a piece of wax or parchment paper between them.
Nutrition
Serving: 1pop | Calories: 54kcal | Carbohydrates: 7.9g | Protein: 2.7g | Fat: 2g
This post may contain affiliate links. See footer for privacy policy and terms of use.
