July 11, 2007

Pineapple-Yogurt Ice Pops



Ingredients:
6 oz plain yogurt (I used Greek style, but regular, unstrained would do)
20 oz canned pineapple chunks in 100% pineapple juice

Directions:
Place all ingredients in a blender, pulse until almost smooth. Pour into ice pop molds, leaving a small space at the top so they can expand. Close the molds and freeze until frozen solid, generally 3-5 hours.



Yield: 8-12 ice pops, depending on the size of your mold

My thoughts:
I generally think of these sorts of treats generically as popsicles, but Popsicle is actually a trademarked brand with a long history that started with an 11 year old boy making a accidental discovery. When I was little I rarely ate commercially make popsicles- we made them by freezing Kool-aid in Tupperware Ice Tup molds and when my husband was little, his family made them using yogurt (they had more a healthy food bent then mine did). Now that I am an adult, I like a little more fruit in my ice pop but I still couldn't resist using my new Hello Kitty ice pop mold.