I remember being 6 or 7 and running around in my friend’s yard on a hot day. Not hot, sweltering. There were four of us and we were playing tag, going around and around in an endless circle around the house.
After what felt like hours but was probably 20 minutes, we were sweating and panting. My friend’s mom brought us out ice cold green juice boxes. You know, those ones with Arthur & friends on the box.
I vividly remember sitting on their hot brick steps, sun beating down on my little body, gulping down this cold juice box.
It was, and remains to this day, the most refreshing drink I’ve ever had in my life. The sweet tartness of the apples, the cold box in my hand, and the straw that was so tiny I had to vigorously squeeze the box in my hand to get as much juice out as fast as possible.
Some things in life are simply refreshing. Another example is ice pops (preferably the bright blue ones). And yet another example is frozen yogurt popsicles.
As warmer weather is upon us, I wanted to create a recipe fit for the hottest of temperatures. You can literally grab these popsicles out of your freezer and go.
I chose to use my favorite yogurt at the moment, Chobani’s Coconut Blended Greek Yogurt. We partner together on Instagram posts every month, but these popsicles were so good I just had to share them with you all on the blog.
I eat the coconut yogurt almost every morning now, topped with fresh berries, chia seeds, and almonds, and love how it’s not overly sweet. It made for a perfect popsicle base with no additional sugar.
Well, I’m off to do more work before leaving for Europe with my mom and sister on Thursday! It’s a girls trip, just the three of us.
We have a self-proclaimed nickname: The Three Golden Ladies, named after a birthday card my mom gave me a few years ago with three posh lady hens. Heheh.
- 3 containers Chobani blended coconut greek yogurt
- ½ cup fresh blueberries
- ½ cup fresh blackberries, cut in half
- ½ cup your favorite granola
- Alternate scooping yogurt and berries into a 10-popsicle popsicle mold until almost full.
- Top with a tablespoon or so of granola, fit with sticks, and freeze for at least 6 hours, preferably overnight.