At Stonyfield, we love food. But while all of us love to eat it, only some like to cook it. My colleague Alison is definitely one of the latter. She excels at creating decadent desserts and sweet treats. In fact, she has been dubbed the official office Cake Pop Queen. I recently had the chance to sit down with her confectionery highness who explains the moniker and shares an easy summer treat she’s created.
By Alison Burger
Cake Pop Queen was a name given to me by my coworkers that I politely deny, but secretly love. Around Christmas time I head into the office with bags full of cake pops in tow to share with my buddies. I often cruise the World Wide Web for cake pop ideas year round because, well, its never too early to dream. But while I love to make and eat cake pops, they aren’t exactly summer (ahem bathing suit) friendly. Therefore, I started thinking about a healthier and more refreshing option for the warmer weather.
So I give you…Yogurt Pops!
Banilla Chocolate Chip
1. Mix Banilla yogurt and chocolate chips together.
2. Spoon into mold.
3. Freeze for 2-3 hours.
These treats really couldn’t be easier! And you can try all sorts of flavor and mix-in combinations like French Vanilla with peanut butter or Chocolate Stonyfield Greek with chopped strawberries.
- Let the pops freeze for 20-30 minutes before adding the sticks. The yogurt will be frozen enough to hold them, but not so cold you can’t stick them in.
- Run the mold under hot water or let sit on the counter for a bit to prevent the pops from sticking so you easily pull them out.
Have a four legged friend you’d love to share this with? Skip the stick (and chocolate of course) or use a muffin tin to make a bigger serving size. My buddy Quinn the Wonder Dog’s favorite combination is Stonyfield Vanilla mixed with some peanut butter. Follow the same steps to freeze and your little buddy will thank you for the cold yummy treat on a hot summer day.