Fresh fruits paired with the creamy texture and tart taste of Chobani yogurt makes the perfect summertime ice pop treat.
- 1 cup Chobani Vanilla Blended Greek Yogurt
- 1/4 cup mango peeled and diced, blackberries pitted and quartered, or raspberries
- 3 tbsp. honey
- 1/4 cup heavy cream
- In a small saucepan, combine fruit and honey. Bring to a boil, remove from heat, and chill completely. In a mixing bowl, whip cream until it holds stiff peaks. Using a rubber spatula, fold in yogurt.
- Gently stir in fruit along with any juices to create swirl effect. Transfer mixture to ice pop molds, wrap with plastic wrap, and freeze until completely solid before serving.