These Chocolate Covered Cherry Yogurt Popsicles are an easy-to-make, healthy, and tasty treat to make this summer. If you need a reason to finally break out that old popsicle mold, this is it.
I’m going to America! For the first time in the year and a half since coming to Holland, I’m returning to the motherland. My plans include Target shopping, Chipotle eating, and road tripping around the great out west.
And just looking at the weather forecast has me wanting to rig a small freezer into our rental car and stock it with popsicles, because I’m not entirely sure how my Alaskan bones will stand up to dessert temperatures in July. Maybe I’ll get one of those micro fans that attaches to your iPhone. Or just wear the baggy elephant pants that got me through Southeast Asia last summer. But really, popsicles are seeming like my best bet.
These Cherry Yogurt Popsicles are delightful. They take no time to make (just puree fresh or frozen cherries and mix with yogurt) + they taste just like your favorite froyo + I mean…they’re pretty Insta-worthy right?
More healthy homemade popsicles
- Loaf Pan Popsicles
- The Ultimate Guide to Homemade Popsicles
- Buttermilk Lemon Thyme Popsicles
- Mint Chocolate Popsicles
- 3 Ingredient Fruit & Yogurt Popsicles
- Check out our cookbook, For the Love of Popsicles!
- 1 cup plain Greek yogurt 250 g, or dairy-free yogurt
- 1 Tbsp honey 15 mL
- ¼ tsp vanilla extract 1 mL
- 1 cup cherries 250 g, fresh or frozen
- ½ cup dark chocolate 100 g, chopped
- 2 Tbsp coconut oil 30 mL, melted
- ¼ cup chopped almonds 50 g
- In a small bowl, combine yogurt, honey, and vanilla.
- In a food processor, grind the cherries until fairly smooth.
- Add a spoonful of yogurt to each mold, followed by a spoonful of cherry. Keep adding yogurt and cherry, in alternating layers, until the mold are full. With a skinny utensil (like the handle of a fork or straw), gently swirl a few times to slightly combine the layers. Freeze until hard (at least 6 hours)
- Before removing popsicles from the freezer, make the chocolate sauce by adding chocolate and coconut oil to a heat-resistant bowl. Bring a pot of water to a boil and set the bowl of chocolate over the boiling water (just above the water, not submerged). Stir constantly until most of the chocolate is melted. Remove the bowl from over the steam and continue to stir until chocolate has all melted.
- Remove popsicles from the freezer and run them under warm water for a few seconds to loosen them up. Remove each from the mold, drizzle with chocolate, and quickly sprinkle with chopped almonds.
Tips & Tricks
I first published this recipe on Amanda’s Cookin’.