Chocolate Chip Mint Greek Yogurt Pops

Get a healthy, chocolatey treat with these Chocolate Chip Mint Greek Yogurt Pops! Packed with low-fat, high protein greek yogurt and milk, these will keep you cool this summer!

Dish Count – 1 Popsicle Mold, 1 BowlChocolate Chip Mint Greek Yogurt Pops with Chocolate Magic Shell - www.countrycleaver.com

There is never a shortage of ice cream in our household. It’s a staple. Ben’s favorite is vanilla and mine is one with every conceivable cookie or candy packed in. In an effort to keep marital bliss alive and well, we compromise and often come home with chocolate chip mint. It’s one of my favorites, and always refreshing. And it was most definitely time to make them into a homemade pop with greek yogurt and get a little added protein, and less sugar in our dessert than our traditional ice cream treats. Bikini season here I come! Except, I don’t do bikinis. But I do do health. So, yeah!

Dairy is a vital part of Ben’s and my daily routine. It is. As much as I lament his routine eating habits, he’s steadfast in one thing – his glass of milk every evening, and we each have greek yogurts as a snack every day at work. We choose greek yogurt because of the high protein content, averaging twice as much protein as traditional yogurt. It keeps me full when I’m watching the clock and waiting for lunch time! I’m nothing if a routine eater myself!
Chocolate Chip Mint Greek Yogurt Pops with Chocolate Magic Shell - www.countrycleaver.com

June Dairy Month is a time to celebrate America’s dairy farming families, who provide us with healthy, wholesome dairy foods. Do you remember that time I went to Ohio to visit producers first hand? Well, did you know: Ohio’s dairy cows on nearly 2,800 family-owned dairy farms in Ohio produce more than 630 million gallons of milk, ranking the state 11th in dairy farming.

That is truly something to be proud of. The best way to thank the men, women, and families behind your food, is to make sure you are eating and drinking your daily allowance of dairy a day. And if you get a chance, hug a cow, and thank a producer.  Join with my friends and I to share your love of dairy and get inspired with wholesome, protein packed creations.

Inside BruCrew Life: Pina Colada Cake Trifle

Lemons for Lulu: Coconut Banana Cream Pie

Climbing Grier Mountain: Chicken Shawarma Gratin with Jalapeno Mint Yogurt

Food Faith Fitness: Cauliflower Pizza with Greek Yogurt Pesto

Well-Plated: Berry Breakfast Yogurt Popsicles

Love Grows Wild: Smoothie Popsicles

Eat2Gather: Grilled Cheese Bar

In Katrina’s Kitchen: Milk and Cereal Breakfast Popsicles

Shugary Sweets: S’Mores Coffee Milkshake

Chocolate Chip Mint Greek Yogurt Pops with Chocolate Magic Shell - www.countrycleaver.com

Yield: 6 Pops

Chocolate Chip Mint Greek Yogurt Pops

Ingredients:


  • 1 cup Low-Fat, or No-Fat Vanilla Greek Yogurt

  • 1 1/2 cup Milk

  • 1 tsp Vanilla Extract

  • 3/4 tsp Mint or Peppermint Extract

  • 2 Tbsp Sugar

  • 1/2 cup Mini Chocolate Chips

  • Green Food Coloring, optional

  • 1/4 cup Chocolate Magic Shell, optional

  • 6 Popsicle sticks


Directions:

In a mixing bowl, whisk together the milk, greek yogurt, vanilla, peppermint extract.


Add in green coloring to your desired shade of green. Whisk it into the mixture until it's evenly mixed in. Pour the mixture into a popsicle mold. Sprinkle the tops of the pops with the mini chocolate chips, some will settle through while the pops freeze. If you would like additional chips mixed in, mix in a few additional mini chocolate chips using the popsicle sticks. Place sticks in the pops to freeze.


Place the pops in the freezer for 5 hours or longer to freeze solid. When ready to serve, run the base of the molds under hot water briefly and while grasping the sticks, wiggle the pops out of the mold.


Dip or drizzle the pops in to the Chocolate Magic Shell. Serve immediately.


Chocolate Chip Mint Greek Yogurt Pops-- www.countrycleaver.com

*This post is sponsored by the ADA Mideast Association. I’m pleased to continue to partner with and represent agricultural organizations and producers who feed our country. All opinions are my own.*