Who doesn’t love the creamy, nostalgic taste of cookie dough? Now, imagine that in a cool and refreshing treat – enter Cookie Dough Yogurt Pops! These yogurt pops are the perfect blend of indulgent flavors and healthy ingredients. Made with Greek yogurt, almond butter, and chocolate chips, they’re the ultimate guilt-free dessert or snack.
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Ingredient Tips & Equipment Information
- Ingredient Quality Tips:
- Use full-fat Greek yogurt for the creamiest texture.
- Opt for natural almond butter with no added sugar or oils.
- High-quality chocolate chips (like dark or semi-sweet) enhance the cookie dough flavor.
- Pure vanilla extract is a must for an authentic taste.
- Equipment Needed:
- Popsicle molds (6-8 count depending on size)
- Mixing bowls
- Whisk or spatula
- Measuring cups and spoons
- Measuring Tips:
- Use precise measurements for the almond butter and yogurt to ensure the pops freeze evenly.
- Level off ingredients like chocolate chips to avoid overloading the molds.
How to Make Cookie Dough Yogurt Pops
Making these yogurt pops is as easy as pie!
- In a mixing bowl, whisk Greek yogurt, almond butter, maple syrup, and vanilla extract until smooth.
- Fold in mini chocolate chips, leaving a few to sprinkle on top if desired.
- Spoon the mixture into popsicle molds, tapping gently to remove air bubbles.
- Insert popsicle sticks and freeze for at least 4-6 hours, or until completely solid.
- To release the pops, run the molds under warm water for a few seconds, and enjoy!
FAQs
1. Can I use a different type of yogurt?
Yes, you can use any yogurt, but Greek yogurt gives the creamiest texture. Coconut or almond yogurt works well for dairy-free options.
2. Can I make these sugar-free?
Absolutely! Swap maple syrup with a sugar-free sweetener like monk fruit or stevia.
3. How long will they last in the freezer?
Store these yogurt pops in the freezer for up to two weeks in an airtight container or tightly wrapped in plastic wrap.
4. Can I add protein powder?
Yes! Adding a scoop of vanilla protein powder is a great way to boost the nutritional content.
5. What if I don’t have popsicle molds?
No problem! Use small paper cups or silicone muffin cups instead.
More Tips for Making Cookie Dough Yogurt Pops
- Creative Variations: Add crushed nuts, shredded coconut, or a swirl of caramel for an extra twist.
- Food Pairings: Pair these pops with a chilled glass of almond milk or a fresh fruit salad.
- Shortcuts: If you’re short on time, use pre-made cookie dough bites as a mix-in.
- Recipe Swaps: Substitute almond butter with peanut butter or cashew butter for a different flavor profile.
Troubleshooting
- Pops Won’t Release from the Mold: Run warm water over the outside of the mold for a few seconds to loosen them.
- Grainy Texture: Ensure the almond butter is well-mixed into the yogurt for a smooth consistency.
- Too Sweet/Not Sweet Enough: Adjust the amount of maple syrup to your taste.
More Tasty Treats Recipes
Recommended Equipment & Ingredients
- Popsicle Molds
- Mini Chocolate Chips
- Pure Vanilla Extract
- Natural Almond Butter
- Measuring Cups and Spoons
Cookie Dough Yogurt Pops Recipe
Ingredients
- 2 cups Greek yogurt full-fat preferred
- â…“ cup almond butter natural, unsweetened
- 2-3 tbsp maple syrup adjust to taste
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips
Instructions
- In a medium mixing bowl, combine Greek yogurt, almond butter, maple syrup, and vanilla extract. Whisk until smooth and well-combined.
- Fold in mini chocolate chips, reserving a few for garnish if desired.
- Spoon the mixture evenly into popsicle molds, tapping gently to remove air pockets.
- Insert popsicle sticks and freeze for 4-6 hours, or until firm.
- To serve, run the molds under warm water for a few seconds to release the pops.
Notes
- For a dairy-free version, use coconut yogurt.
- Adjust the sweetness by adding more or less maple syrup.
- Store leftover pops in an airtight container in the freezer for up to 2 weeks.
