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.
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.
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 +++
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.
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
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.
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I use Chobani to replace two of my favorite things: peanut butter cups and mojitos (not together by the way).
I take Chobani Vanilla and stir in a tablespoon of peanut butter and shaved dark chocolate. Tastes just like a peanut butter cup without the fat, calories (and cavities)! Frozen, it’s better than any peanut butter ice cream I’ve ever tasted!
For my favorite mojito variety, I stir in a little lime pulp into Chobani Plain, a tsp of rum flavoring and crushed fresh mint. Ahhhh, a summer refresher! I think Chobani needs a key lime variety!
I recommend Chobani to my cardiac and bariatric patients too. When I share the peanut butter cup recipe, they can’t wait to try it!
A mixed berry yogurt pop
1 cup frozen blueberry
1 cup frozen strawberry
1 cup raspberry ( pureed and run through a fine sieve to remove seeds)
2 cups Chobani whole or 2% yogurt
1/4 cup (or to taste) honey or agave nectar
1 tsp. vanilla extract or paste
1 envelope unflavored gelatin (dissolved in 3Tbsp. of hot water) cooled
1. Combine all the ingredients
2. Pour yogurt mixture into ice pop makers, leaving about 1/4-inch from the top room for the pop mix to expand as it freezes. Top with lids and handles .
3. Place in in the freezer to chill until solid.
4. When frozen, run warm water over the container to loosen from the mold
Yummy! This is a fun summer treat! Congrats on the feature… This is your second one with them right?
Infinite blessings on your path.
i can’t say enough about this yogurt – it has a daily role in the diet of myself and my dogs. though i have to say that i’m not very creative in using it – just combine the plain yogurt with fresh fruit either whole of smooshed up and then add a little granola. what could be better than that? that simplisity allows all the pure flavors to come through.
and i use it in baking in replace of buttermilk, sour cream and other types of yogurt. definitely adds a richness to the end products.
I love plain yogurt with some dill, lemon, and garlic to use as a savory sauce. Yum!
Your ice pops look beautiful AND scrumptious in this hot weather!
My take-
Greek yogurt, fresh cherries, and tequila for yummy paletas with a kick! (fresh fruit ice pops, mmm!) with a bit of milk, sugar, and vanilla extract. Delish 🙂
We had a yogurt and grapeseed oil pound cake featured in a cookbook that rocked socks off! It was a triple citrus pound cake with lemon, lime and orange flavors. Really moist and delicious. Congrats on your feature Sanura! You deserve it. 🙂
I love Chobani, too. I actually posted about my (current) favorite yogurt recipe this morning: pancakes! You just mix up some flour, baking soda, an egg (or egg white), and one of the 6oz Chobani flavors. I’ve found that I can actually do some of the mixing inside the Chobani container which is great for cutting back on dirty dishes. So far I’ve made mango, strawberry banana, and vanilla pancakes, but I’d love to try it with the black cherry flavor and maybe even with the ‘honey-nana’ flavor for kids.
Congrats for being chosen as a featured blogger for Chobani and thank you for offering this contest! 🙂
One of my favorite things to make with Chobani is a blueberry smothie!!
1/2 c plain 0% Chobani
1/2 c skim milk
1 Tbs wheat germ
1/2 – 3/4 c frozen blueberries (depending on how thick you like it)
sweeten to taste – I like to use a couple Truvia (or other stevia sweetener) packets
Pure blueberry joy!!!
It works well with any frozen fruit, but blueberry is my favorite!!