Place vanilla chips in a heat-proof bowl; set aside. Place milk in microwave-safe bowl. Microwave on HIGH 1 to 2 minutes or until just simmering. Pour hot milk over vanilla chips; whisk until melted. Whisk in yogurt.
Love S'Mores? Try our frozen take of this classic summer treat; no baking required.
Servings and Ingredients
|1 c.||Hy-Vee white vanilla baking chips|
|1 c.||Hy-Vee 2% reduced-fat milk|
|3||(5.3-oz. each) containers toasted marshmallow Greek yogurt, or vanilla Greek yogurt|
|½ c.||Hy-Vee honey graham crackers, finely crushed, plus coarsely crushed graham crackers for garnish|
|½||(12-oz.) pkg. Hy-Vee semisweet chocolate chips|
|2 tbsp.||Hy-Vee refined coconut oil|
Things To Grab
- Heat-proof bowl
- Microwave-safe bowl
- 8 food-safe craft sticks
- Baking sheet
- Waxed paper
- 2-cup glass measuring cup
Add 1 teaspoon finely crushed graham cracker crumbs to each of 8 (3-oz. each) pop molds. Add yogurt mixture, filling each mold halfway. Alternately layer remaining finely crushed crumbs and yogurt mixture to fill molds.
Hyvee Culinary Expert TipWant more chocolate and graham cracker goodness? Prepare recipe as directed, except substitute crushed Hy-Vee fudge-covered graham cookies for the graham crackers.
Freeze 1 hour. Insert craft stick into each pop; freeze 6 to 8 hours more or until firm.
Line a baking sheet with waxed paper; set aside. For chocolate coating, place chocolate chips and coconut oil in a 2-cup glass measuring cup. Microwave on HIGH just until melted, stirring every 30 seconds.
To unmold pops, dip molds into warm (not hot) water to loosen. Drizzle or dip pops into melted chocolate mixture; place on prepared baking sheet. Immediately sprinkle with coarse graham cracker crumbs and freeze until chocolate is firm.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 10mg
- Sodium: 80mg
- Total Carbohydrates: 28g
- Protein: 7g