It’s peak season for frozen novelties. Those of us with prediabetes deserve to share in the fun without harming our health!
I wanted to make a creamy frozen yogurt pop that had a lower amount of sugar but no artificial sweeteners. The kind of icy treat that anyone would like, including those who don’t watch what they eat.
Here are two frozen yogurt bars: cinnamon vanilla peach and raspberry chocolate chip. Both contain fewer than 15 carbs – significantly less than many commercial brands. They also have 5 grams of protein😎
Enough about the nutrition – how do the frozen yogurt bars taste? My two testers, both of whom have normal blood sugar, liked the sweet-tart flavor. Neither noticed the frozen yogurt bars were slimmed down.
Fun for the Whole Family
Making the frozen yogurt bars is fast and fun. It’s a great activity (no knives needed) to do with children or grandchildren of all ages. If serving to children only, you may want to increase the sweetener a bit.
Keys to Frozen Success
– Popsicle molds are easily ordered through Amazon; I chose this silicone one because it received good reviews. (I like it, but it did have a strong “new silicone” odor at first; I aired it outdoors and the odor went away.) Any mold that holds about 1/2 cup will work. Another option: Use paper cups and insert sticks when mixture is partially frozen.
– Homemade frozen yogurt bars can have an icy consistency. To improve the texture, I added cornstarch. I’ve also made the bars with full fat Greek yogurt, which makes the texture more creamy but bumps up the saturated fat a couple of grams.
– The bars can be stored in a freezer bag. (They should keep a week or more – they haven’t lasted long enough at our home to know for sure.)
Use your imagination and create more flavors. Carb counts will vary slightly, depending on what fresh or frozen (unsweetened) fruit is used. Some ideas: blueberry, strawberry, mixed frozen fruit.
Have fun making these healthier frozen yogurt bars!
Raspberry Chocolate Chip Frozen Yogurt Bars
- 1 Cup unsweetened Greek yogurt, 2% I use the Fage brand
- 1 Cup unsweetened frozen raspberries, slightly thawed fresh is OK
- 2 Tablespoons raspberry jam try to choose jam with about 10 grams of sugar per tablespoon)
- 1 Tablespoon mini chocolate chips optional
- 1/2 Teaspoon cornstarch
- Place yogurt and cornstarch in food processor, mix for a few seconds. Stir in raspberries and jam.
- Process until very well blended; no white streaks should be visible.
- Pour fruit-yogurt mixture into bowl; add chips if using, stirring very gently.
- Pour mixture into molds, leaving space on top to allow for expansion.
- Freeze overnight, or for 5-6 hours.