Apricot Yogurt Popsicles

Happy Summer Solstice! My nirvana from the upcoming soaring temperatures will be a brain freeze. The right tool to facilitate the rise into that realm will be Apricot Yogurt Popsicles. They’re refreshingly too cool. Plan to tell family, friends, and co-workers they’re completely healthy to prevent sharing these lovely pops. After all, such people who think fresh food from scratch is a waste of time shouldn’t be appeased. Let them be happy with a two-dollar hamburger.

Apricot Yogurt Popsicles

These Apricot Yogurt Popsicles are pure bliss. It’s a simple mix of apricot puree, a little honey, and plain Chobani Yogurt. Pour the fruity yogurt mix into popsicle containers either store brought or d.i.y. with small glasses found around your home. Cover it. Put a stick in it. Wait a few hours for it to freeze solid. Cool down instantly with these refreshing treats. It’s that easy. What’s more, it’s super healthy, and it has less sugar than those store-brought brands. Since, it’s made with Chobani Yogurt, I’m thinking of more popsicle flavors to help keep my cool.

Apricot Yogurt Popsicles

What’s the exciting news? This week, Chobani has featured MyLifeRunsOnFood.com as their featured Food Blogger. In addition, we’re celebrating these summery days by offering one winner a chance to win a carton of their choice of Chobani flavors. Imagine making popsicles with any fruit puree mixed with strawberry, pineapple, blueberry, raspberry, and more of Chobani’s yogurts. Want more yogurt recipes? Click here. Wanna know how to win? Leave a comment below describing your favorite yogurt recipe. It’s that simple. Use your creative food mind, for Chobani is picking their favorite idea.*

+++ PLEASE NOTE: The Contest is closed +++

Apricot Yogurt Popsicles

You may want to keep your blissful Apricot Yogurt Popsicles to yourself, but share this contest with everyone. Friends. Family. Strangers. May your summer be a nirvana of brain freezes from popsicles. Stay cool.

+++ PLEASE NOTE: The Contest is closed +++

*A Taste of Chobani Contest Details:
– Contest starts today, Thursday, June 23, 2011 and ends Thursday, July 7, 2011 at 12 a.m./EST. Winner announced Tuesday, July 12, 2011.
– Only one winner will be chosen by a representative of Chobani Yogurt.
– Contest open to residents of the continental United States, including Alaska and Hawaii. U.S. foreign territories are excluded.
– Prize package includes one free case of any combination of Chobani Yogurt flavors chosen by one winner. No additional purchase or shipping expenses are necessary. Prize cannot be exchanged.
– Must provide an email used only to notify the winner. Upon notification, winner must provide mailing address with their choice of Chobani Yogurt flavors.

Fresh Apricots

Apricot Yogurt Popsicles

Ingredients
2-1/4 cups apricot puree (Recipe below)
1 tsp. vanilla
1 cup Chobani whole or 2% yogurt (alternatively, use no sweetener in the Apricot puree and use Chobani Honey flavored yogurt)
(An optional delight) 1/4-cup organic fresh & heavy cream

Directions
1. Whisk all ingredients together to make the apricot-yogurt mix.
2. Pour apricot-yogurt mix into individual popsicle containers. Fill container to about 1/4-inch from the top, leaving room for the popsicle mix to expand as it freezes.
3. Cover each popsicle container with a plastic wrap. Use a rubber ban to tighten the wrap. Puncture a small hole for the popsicle stick. Place a popsicle stick through the hole. Place popsicles in the freezer to chill until solid.
4. When popsicles are frozen, run warm water over the container to loosen from the mold. DO NOT use boiling water, especially with glass containers, for the glass could break.
5. Enjoy!

Apricot Puree

Fresh Apricots

Ingredients (About 3-1/4 cups)
2 lbs. Apricots
2 tbsp. to 1/4-cup honey (amount depends on the sweetness of the fruit and personal taste)*

Directions
1. Place apricots in a large pot of boiling water for 2 to 4 minutes, or until the skin begins to peel. Remove from the water and let cool enough to handle (place in the refrigerator to cool faster). Cut into the apricots to discard the seed and stem.
2. Place apricots and honey in a food processor to puree until smooth.
3. Set aside.

*Use any type of sweetener, but adjust amount according to a personal taste.

A Taste of Chobani Apricot Yogurt Popsicle


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32 thoughts on “A Taste of Chobani Apricot Yogurt Popsicles and a CONTEST!

  • June 26, 2011 at 9:53 pm
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    My favorite recipe using Chobani isn’t for me, but for my two cats! They can digest the lactose in Chobani Vanilla Greek Yogurt so once or twice a week as a special treat, I put a little bit on a teaspoon and let them lick it off. I also stir some into plain pureed pumpkin if their tummies are upset and it gets them right back on track! I whipped up some pumpkin bread and used Chobani Vanilla Greek Yogurt to “frost” the pumpkin bread. Yummy! I also spoon this yogurt instead of sour cream on baked potatoes, “frost” brownies with it, and add different fruits and fruit juices to it in smoothies. I stir it well and pour it on green salads, use it in Waldorf salads, and dip pretzels in it. I also use it to thicken homemade creamed soups. I really really love Chobani Greek Yogurt – and yes, I love the fruit flavors too! Try dipping ripe strawberries in the lemon flavor or your favorite chocolate sandwich cookie in the strawberry or mango flavors – Heavenly! Thank you Chobani such great products! Now, how about watermelon flavor and chocolate flavor??

  • June 26, 2011 at 6:49 pm
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    I add Pineapple Chobani to my all-natural, one ingredient “ice cream”. For two heaping servings, slice up two bananas, freeze them for 24 hours, throw into the food processor and blend until smooth! I add the chobani at the end for a naturally creamy, sweet treat!

  • June 26, 2011 at 6:37 pm
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    I don’t have any yogurt recipes yet, but I’d love to try this, and I’m sure if I had some Chobani I’d find some 😉

  • June 26, 2011 at 6:37 pm
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    My fav recipe is your favorite juice, toss one of those kool aid fun fizz tablets in there (any flavor works) to give it a little extra pizazz, banana and chobani blueberry yogurt…. try adding extra blueberries!! its awesome and refreshing!

  • June 26, 2011 at 6:06 pm
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    Wow! You folks sure are creative! I don’t have any such delicious ideas, but wanted to share how Chobani has become important to me.

    I recently quit smoking (for good this time!!!) and knew I didn’t want to gain weight. So, Chobani became the cornerstone of my starting to eat healthy. A local store carries a fantastic variety of flavors at the lowest price I’ve seen, and I just load up a big bag with as many as I can fit in there. I put the whole bag in the fridge, and now when I reach in, it’s like a Chobani grab bag! I love them all, so it’s never a disappointment. I never used to eat breakfast, but now I start every day with a Chobani and a piece of fruit. I also walk between 4 and 5 miles a day, and grab another Chobani when I get back from that. So far, I’ve quit smoking AND lost 5 lbs! How often does that happen???

    Thanks Chobani!

  • June 26, 2011 at 5:49 pm
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    I make grilled chicken by marinating chicken in yogurt and spices.

  • June 26, 2011 at 5:32 pm
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    Oh my! Those look perfect for a summer treat! Chobani is the perfect portion to mix with some granola for a good start (or end) to the day! I also love to freeze it and then throw it in the blender so it sort of resembles soft serve frozen yogurt. YUM.

  • June 26, 2011 at 5:00 pm
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    no recipe per se, but always love me a delicious smoothie – yogurt and/or milk, a little bit of honey, strawberries, honeydew, watermelon, etc. Top off smoothie with some pieces of fruit and nuts and enjoy 🙂

  • June 26, 2011 at 10:34 am
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    Greek yogurt contest??? Oh I must be in heaven! First of all I eat Greek yogurt with a drizzle of honey and granola almost every morning so I need this! LOL! But as for cooking, one time I found myself without sour cream to make strawberry cupcakes, so now I use plain or strawberry yogurt whenever I bake cupcakes that would have normally called for sour cream. Also, I use plain in a buttermilk ranch dressing I make just to cut the calories and fat.

  • June 25, 2011 at 11:19 pm
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    This recipe sounds amazing! Would love to win this giveaway too.

Comments are closed.