For a great way to cool down in the summer, mix Greek yogurt, sea salt caramel chips and espresso powder to make this refreshing, beginner-friendly Yogurt Ice Pops recipe with surprisingly sophisticated flavors. Don't forget to complete your Yogurt Ice Pops with a generous drizzle made of HERSHEY'S Semi-Sweet Chocolate Chips and coconut oil for the perfect finishing touch. These are pool party approved!
When the temperatures rise, keep the refreshing vibes going with these Too-Cool Frozen Dessert Recipes.
Stir together espresso powder and vanilla in small bowl until powder is dissolved. Add to yogurt and honey in medium bowl, stirring until well blended. Stir in caramel chips.
Divide mixture into ten 1/3 cup (75 mL) ice pop molds or 10 (3.5 oz) paper cups. Sprinkle tops with ladyfinger crumbs, lightly pressing into surface. Insert ice pop stick or wooden ice cream stick into each mold or cup. Freeze about 4 hours or until firm.
Replace ladyfinger crumbs with toasted coconut, toasted almond pieces or sprinkle of HERSHEY'S Cocoa, if desired.
Line tray with wax paper. Remove pops from molds or cups; place on prepared tray.
Place chocolate chips and coconut oil in small microwave-safe bowl. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle over pops. Return to freezer until coating is firm or until ready to serve.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information does not include recipe variations.