Fruit & Yogurt Pops
The dynamic duo of Henry and Samantha just may have perfected the art of compromise with this easy recipe. "I like bananas," says Henry, and "I like raspberries," says his twin sister, Samantha. Dad likes the fact that the kids are "eating yogurt and fruit instead of junk food," and notes that this dish is "quicker and easier to prepare than real ice cream at home."
We agree that this healthful treat is a great no-cook alternative to homemade ice cream, and one that kids can make themselves. The twins have also discovered that "you can enjoy it right away," served in a bowl instead of freezing the yogurt mixture in pop molds, because "sometimes Henry doesn't like to wait," Samantha explains.
3 cups whole milk vanilla yogurt
1 cup raspberries
1 banana, peeled and chopped
Pour the yogurt into the frozen canister of an ice cream maker. Churn the yogurt until very thick. Just before the yogurt is frozen, add the raspberries and banana. Churn for 2 minutes more to mix well.
Scoop into bowls and enjoy immediately, or spoon the frozen yogurt into pop molds and cover with the lids. Freeze the molds for at least 6 hours or up to overnight. Makes about 4 cups frozen yogurt.
Try this: Many kids will enjoy a little added sweetness, especially with a tart fruit like raspberries. Before freezing the yogurt in the ice cream maker, stir in about 2 Tbs. honey, or more, to taste. You can also try using flavored yogurt or just about any berry or fruit that you can cut into chunks. Strawberries and mangoes would work particularly well.