{"id":28375,"date":"2016-09-01T16:57:59","date_gmt":"2016-09-01T20:57:59","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=28375"},"modified":"2022-05-11T06:07:54","modified_gmt":"2022-05-11T10:07:54","slug":"frozen-yogurt-pops","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/frozen-yogurt-pops\/","title":{"rendered":"DIY: Frozen Yogurt Pops"},"content":{"rendered":"

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Blame it on the mall\u2014and some good old-fashioned American marketing\u2014if for too long you assumed frozen yogurt can only come from a shop. In the 1970s, when the United States entered a decades-long low-fat craze, the oversweetened cultured milk product appeared as a seemingly healthier alternative to ice cream, made popular at TCBY and other outfits. Yet real (read: unsweetened and sans additives) yogurt has been enjoyed for millennia and can easily be frozen into popsicles for wholesome summer treats. Jammed with calcium and protein, yogurt also contains probiotic cultures that aid digestion. For maximum impact use plain 2 percent yogurt fortified with vitamin D and at least 200 milligrams of calcium\u2014it can be lightly sweetened with fruit and maple syrup or honey.<\/p>\n

Ironically, when fro-yo first came on the dessert scene, consumers thought it tasted too sour\u2014like yogurt itself\u2014hence the heaps of added sugar. Today the American palate again appreciates the cultured taste (proof is in the popularity of the decade-old Pinkberry chain\u2019s extra-tart variety). Regular yogurt solidifies nicely and boasts a smooth texture, but you can sub in Greek for extra tang\u2014just thin it out with a few tablespoons of milk first. For best results steer clear of the mall and enjoy your frozen yogurt on a sunny back porch.<\/p>\n

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  1. Always chop fruit in a food processor or muddle by hand\u2014large chunks of frozen fruit can distract from the creamy goodness.<\/li>\n
  2. Cold mutes sweetness, so consider adding more honey or maple syrup to taste. Agave nectar works here, too.<\/li>\n
  3. Greek yogurt ups the protein, but be aware: It adds tang that might turn some tasters off.<\/li>\n
  4. Stir the fruit or flavorings only twice. Too many times and you\u2019ll dull the color of the finished pops.<\/li>\n
  5. For the best flavor, thaw the popsicles for at least five minutes before serving.<\/li>\n
  6. Looking for an easy, healthful breakfast? Pick a blueberry-vanilla pop.<\/li>\n<\/ol>\n<\/div>\n
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    Blueberry-Vanilla Yogurt Pops<\/h2>\n
    <\/div>\nLynn Freehill-Maye<\/span>\n
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    Ingredients
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