Chocolate Dipped Frozen Yogurt Berry Pops

Fruity, creamy, chocolatey and healthy for kids. Whether you're looking for a summer snack or a fun kitchen activity for kids, these chocolate dipped frozen yogurt berry pops are guaranteed to be a hit.

Prep Time30

freezing time4

Total Time4 30

Course: Snack

Cuisine: universal

Diet: Gluten Free, Vegetarian

Servings: pops

Calories: 78kcal

Author: Geetha

Equipment

4 bowls
4 spoons
1 Baking tray
1 Parchment Paper/Greaseproof Paper

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

300 gms (or) 1 cup full fat Greek yogurt
80 gms (or) ½ cup blueberries
95 gms (or) 15-17 blackberries
110 gms (or) 6-8 strawberries
100 gms dark chocolate
1 teaspoon butter

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Instructions

Line baking tray with parchment paper/baking paper.
Rinse 80 gms (or) ½ cup blueberries, 95 gms (or) 15-17 blackberries and 110 gms (or) 6-8 strawberries. Halve blueberries and blackberries, and quarter strawberries or into small chunks if they are large.
80 gms (or) ½ cup blueberries, 95 gms (or) 15-17 blackberries, 110 gms (or) 6-8 strawberries
Divide 300 gms (or) 1 cup full fat Greek yogurt equally among three bowls.
300 gms (or) 1 cup full fat Greek yogurt
Gently fold strawberries in first bowl, blueberries in second and blackberries in third bowl.
Spoon yogurt berry mixture onto parchment paper spacing 2 inches apart.
Gently push popsicle stick into centre of each cluster, halfway through.
Freeze for 3-4 hours until cluster pops are completely solid.
Place 100 gms dark chocolate and 1 teaspoon butter in a heatproof bowl.
100 gms dark chocolate, 1 teaspoon butter
Heat it in microwave for 25-30 seconds or until melted, stirring at 15 second interval.
Let chocolate cool slightly, take out one cluster and dip it in chocolate holding the stick. Alternatively, pour melted chocolate with spoon all over yogurt cluster pop. Let the excess chocolate drip back in the bowl.
Place chocolate dipped yogurt berry pop on parchment lined baking tray.
Repeat the process with remaining cluster pops.
Freeze for 10-20 minutes until chocolate sets.
Serve them straight from the freezer or store in then freezer bags.

Notes

Melted Chocolate Too Thick: Stir in coconut oil or extra butter to thin it.

Temperature: Melted chocolate should be warm enough to coat but cool enough that it doesn't melt frozen berry yogurt clusters. If it's too hot, let it cool 2-3 minutes before dipping clusters.

Chocolate Won't Stick? Frozen berry yogurt pops might be too cold. Let them sit at room temperature for a minute or 2 before dipping.

Want Thicker Chocolate Coating? Dip twice letting the first coat set in the freezer for 5 minutes before second dip.

Yogurt Berry Mixture Too Thin? Let it sit in the fridge for 10-15 minutes to firm up slightly before proceeding to next step.

Spacing: Spoon out clusters on lined baking tray with at least 2 inch spacing between so they stay separate and won't freeze together.

Popsicle Stick: Insert popsicle stick at the centre of cluster, push it halfway deep just enough that it's secure, but not so far that it pokes through other side.

Work Faster During Dipping? Have all your clusters lined up before you start dipping. If chocolate starts to thicken as you work, microwave it for 10 seconds to thin it. If clusters starts to soften either work faster or refreeze for 10-15 minutes before dipping.

** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

Nutrition