Icy Yogurt Pops

Three ingredients mixed in a measuring cup and poured into molds. Low-fat yogurt, frozen fruit juice concentrate, and low-fat milk. That’s everything between your kids and homemade frozen pops that are genuinely better for them than anything in the freezer aisle.

The frozen juice concentrate is the key ingredient. It provides intense, concentrated fruit flavor without adding a bunch of water that would make the pops icy and crunchy. The yogurt adds creaminess and tang, while the milk thins the mixture just enough to pour smoothly into molds.

No pop molds? No problem. Small paper cups work great. Pour the mixture in, freeze for about an hour until partially set, then push a wooden craft stick into the center. The partially frozen mixture holds the stick upright.

Kitchen Tips

• Stir the mixture well before pouring. The yogurt and juice concentrate have different densities and will separate if not fully combined.
• Leave a little headspace in each mold. The mixture expands slightly as it freezes.
• Run warm water over the outside of the mold for a few seconds to release the pops cleanly. Pulling hard just snaps the stick.
• These keep in the freezer for up to a month in sealed bags, but they’re best within the first week.

Variations

• Use pureed fresh strawberries or bananas instead of juice concentrate for a chunkier, more whole-fruit pop.
• Stir in a tablespoon of honey for a sweeter pop, or use flavored yogurt instead of plain.
• Layer two different juice flavors in the mold for a striped, two-tone pop. Freeze the first layer partially before adding the second.