Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Acai Yogurt Pops
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- Level: Easy
- Total: 25 min (plus 7 hr freezing)
- Active: 25 min
- Yield: 10 yogurt pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 181
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 1 mg
- Sodium
- 41 mg
Here’s a fresh idea for this nutrient-filled fruit: Turn it into ice pops!
- Level: Easy
- Total: 25 min (plus 7 hr freezing)
- Active: 25 min
- Yield: 10 yogurt pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 181
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 1 mg
- Sodium
- 41 mg
Ingredients
Directions
- Combine the acai, banana, mango, pineapple and coconut water in a blender. Puree until smooth.
- Layer the fruit puree and yogurt in 10 ice pop molds, starting and ending with the puree (2 or 3 layers of each). Swirl slightly with a skewer. Add sticks and freeze until solid, at least 6 hours.
- Line a baking sheet with parchment paper. Place the granola on a large plate. Fill a short wide glass with about 2 inches of yogurt (about 1/2 cup). Remove the pops from the molds and lay on the prepared pan (return to the freezer if they begin to soften). Working quickly, dip each pop in the yogurt at an angle, then dip in the granola and return to the pan. Freeze until the yogurt hardens, about 1 hour.
