This post was created in partnership with Stonyfield. All opinions are my own.
Mister Man has the same thing for breakfast just about every day. We both know he functions better with protein in his body, and my goal is to have him eating something healthy. Needless to say, Greek yogurt is pretty standard. Lately, he’s gotten a little tired of the same thing and keeps asking why he has to eat it every day.
We do our best to get creative with the yogurt to make it new and interesting, and that helps. We add homemade preserves to plain Greek yogurt most days, which means we can change up the flavor regularly. We also sometimes make it into a parfait, which is his new favorite. Plain Greek yogurt is drizzled with a little honey and some granola on top. This has kept him entertained, but I have a new idea that is perfect for some summer fun – and it helps make breakfast go even faster.
My biggest pet peeves with breakfast are the waste in terms of the amount of yogurt left in the bowl after he’s “finished eating” because he doesn’t yet do a good job of scraping out the bowl and the mess he makes by dribbling preserves on the counter, which he only sometimes notices and cleans up. I can literally scrape his bowl for him and get three or more full spoons of yogurt that he would otherwise throw away. And don’t get me started on finding stray bits of food around my kitchen.
With the Greek yogurt pops, breakfast is already portioned out. I’ve put the ingredients into the popsicles, which means he isn’t making a mess anywhere. And because the pops are frozen, the pop right out of the molds leaving no extra yogurt that gets thrown away for no good reason. The fact that he think he’s getting dessert for breakfast? That’s just an added bonus.
I also love that I can make twelve of these Greek yogurt popsicles in under 10 minutes. It’s fast and when we’re trying to hurry out the door in the morning, there’s no issues with breakfast taking up extra time to prepare. They also make a great healthy snack any time of day, and again, no one has figured out that these are really just a healthy snack because they feel like they’re a treat.
Shhhh. Don’t tell.
I have preserves already in my fridge at all times. If you don’t, it’s easy to make your own like the strawberry lemonade preserves I used this time around or homemade blueberry syrup I generally have lurking somewhere in my fridge. If you don’t make your own, you can definitely use store bought preserves (which I would highly suggest over jelly because you want the thinner consistency and less sugar that preserves give you). I didn’t add any here, but you could also definitely toss in some of your favorite granola over the preserves layers, too. Yum!
Greek Yogurt Pops
Ingredients:
1 1/2 c plain Stonyfield Greek yogurt
2 T honey
1/2 c milk
1/4 c preserves
Directions:
In a bowl, mix together the yogurt, honey, and milk.
Greek yogurt is fairly thick, and you want it to be thinned out just a little so that it pours more easily.
Set up your popsicle molds (or Dixie cups). Add a spoonful of the thinned yogurt to the bottom, not concerning yourself whether there is some dripping on the side or not. It does not have to be perfect on the inside at all and actually works better when things are mixed around just a little. Over the yogurt scoop, add just a little of your preserves. You don’t want too much in there, so I use a teaspoon to help control the amount of preserves I add.
Continue layering the yogurt and preserves (and granola, if you’re using any – yum!) until you end with a yogurt layer at the top just before the lip of your popsicle container. If your container has sticks with a base that will keep the sticks from falling over, insert them now, pressing just until the yogurt it to the base. If you are using a DIY container like a little cup, freeze your yogurt for ten to twenty minutes, then insert sticks so they don’t fall over.
If you happen to spill over the outside of your mold, simply wipe it up once the mold is filled. It isn’t a bit deal, but getting rid of the sticky now makes it easier than trying to clean it once it’s frozen. Trust me.
Freeze for four to six hours (or longer). When you’re ready to enjoy them, run for a few seconds under warm water to release them from your mold or tear away the cup if you have a DIY mold. Eat immediately and enjoy your summer treat!
Greek Yogurt Pops
Ingredients
- 1 1/2 cups plain Greek yogurt
- 2 tablespoons honey
- 1/2 cup milk
- 1/4 cup preserves
Instructions
- In a bowl, mix the yogurt, honey, and milk. Greek yogurt is fairly thick, and you want it to be thinned out just a little so that it pours more easily.1 1/2 cups plain Greek yogurt, 2 tablespoons honey, 1/2 cup milk
- Set up your popsicle molds (or Dixie cups). Add a spoonful of the thinned yogurt to the bottom. Over the yogurt scoop, add just a little of your preserves.1/4 cup preserves
- Continue layering the yogurt and preserves (and granola, if you're using any ) until you end with a yogurt layer at the top just before the lip of your popsicle container. If your container has sticks with a base that will keep the sticks from falling over, insert them now, pressing just until the yogurt it to the base.
- Freeze for four to six hours (or longer). When you're ready to enjoy them, run for a few seconds under warm water to release them from your mold or tear away the cup if you have a DIY mold. Eat immediately and enjoy your summer treat!
Notes
- These are great just with the yogurt and preserves, but my son loves granola with his Greek yogurt, so we'll sometimes add in a bit of granola over the preserves layer for an added bonus. Play with these to make them your own!
- If you are using a DIY container like a little cup, freeze your yogurt for ten to twenty minutes, then insert sticks so the sticks don't fall over.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
I love Trader Joe’s Greek Honey Yogurt, but adding my own honey to plain Greek yogurt sounds like a less-expensive option. Can’t wait to try it frozen!