You can’t go wrong with chocolate and mint, and these Minty Grasshopper Frozen Yogurt Pops are my way to shine a light on that classic flavor combo. I have to tell you: there is a secret ingredient in the mix that gives these frosty treats their pretty green color!
These Minty Grasshopper Frozen Yogurt Pops are not only delicious, but they’re a healthier dessert option, too. Plain Greek yogurt is the main ingredient, and I’ve added a secret ingredient to help give them their beautiful green color: spinach!
I wanted to create a dessert in the classic “grasshopper” tradition – vanilla ice cream, chocolate, and mint – but my scale was telling me I needed to back off a bit. I do eat a lot of ice cream. I just can’t help myself!
I figured, I add spinach and yogurt to smoothies, so why not add them to these frozen pops, too! The ingredient list for these treats is short, and they sure are welcome on a hot summer day.
Cookie crumbs are a great topping for these pops, but dipping the tips in some melted chocolate would be nice, too. You could drizzle the chocolate if you think a dip is too decadent, but I’d roll with the dip!
Minty Grasshopper Frozen Yogurt Pops is what I came up with to bring a classic treat to light, but in a healthier way. Now I’m hoping that maybe my scale will lighten up, too.
Give these healthier frozen yogurt pops a try. They’re perfect on a hot day, and they make a great alternative to ice cream, especially if your scale is asking for a little mercy like mine has been!
Are you searching for more frozen treats? Try one of these recipes, too:
This healthier, frozen treat is big on flavor and makes a great dessert on a hot day!
- 1 cup plain Greek yogurt, divided
- 1/4 cup milk, divided, plus 3 tablespoons
- 1-1/2 teaspoons agave nectar (or sweetener of choice, to taste), divided
- 2 handfuls fresh spinach leaves
- 1/2 teaspoon mint extract
- 1/3 cup crushed chocolate cookies
- Add 1/2 cup of yogurt, 1/8 cup of milk, and half the agave nectar to a blender. Blend until smooth.
- Evenly divide the mixture between 6 (3-ounce) freezer pop molds, filling them just a bit more than halfway full.
- Freeze until almost solid (about an hour or so). Insert a wooden pop stick into the center of each mold. Place back in the freezer for several hours, or until the mixture is frozen solid.
- Add the remaining yogurt, 1/8 cup milk, the remaining agave nectar, the spinach, and the mint extract to a blender. Blend until smooth. Remove the frozen pops from the freezer. Evenly divide the spinach mixture and fill the molds to the top.
- Before serving: remove the pops from the freezer. Add the cookie crumbs to a shallow bowl and fill a cup with the 3 tablespoons of milk.
- To remove the pops from their molds, run them under warm water for a few seconds to help loosen them.
- Brush the tops of the pops with some of the milk, then dip them in the cookie crumbs, pressing on them with your hands to help them stick.
- Serve immediately.