Greek Yoghurt Fudge Pops

  • 8 ounces milk chocolate chips
  • 1 1/2 cups 1-percent milk
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • Salt
  • 1 cup 2-percent Greek yogurt

Put the chocolate chips into a medium glass mixing bowl. Set aside.

Combine the milk, cocoa powder, sugar, vanilla and 1/4 teaspoon salt in a medium saucepan over medium heat. Whisk constantly until the cocoa is dissolved and the mixture comes to a simmer, 5 to 7 minutes. Remove from the heat and pour the milk mixture over the chocolate. Let stand for 5 minutes, then whisk gently until all the chocolate is melted. Whisk in the yogurt until smooth and blended, then cool completely.

Divide the mixture evenly among eight popsicle molds (about 1/3 cup per pop) and freeze until solid, at least 5 hours. (They'll keep up to a month.) Just before serving, briefly run the molds under hot water to release the pops.

Copyright 2013 Television Food Network, G.P. All rights reserved

Be sure to cool the mixture completely before filling your molds; it will help with unmolding later.

Rule the Kitchen with More Recipe Faves

Corn Ice Pops
Corn Ice Pops
Time
20
Serves
12-16
Difficulty
Easy
Organic-Banana-and-Blackberry-Yoghurt-Ice-Cream-
Organic Banana and Blackberry Yoghurt 'Ice Cream'
Time
-
Serves
6
Difficulty
Easy
Yoghurt
Yoghurt