If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Fudgesicles have always been one of my favorite summer treats. I wanted to have a dessert that was quick to make and could double as a healthy snack. —Liz | inspired by the seasons
Food52 Review: I liked that, with so few ingredients, you could taste each one. BOLD cocoa, tangy yogurt, floral honey, rich pistachios. As my 3-year-old neighbor asked: "How did you make it so delicious?" Just a few nitpicky items: What is a 'standard Dixie cup'? I used the 9-ounce size, but when I was doling out the chocolate mixture the portion looked a little skimpy in the large(ish) cup. Had me second guessing myself (did she mean those little bathroom Dixie cups?), but the 9-ounce worked out fine for me. I could have used a larger amount of pistachios—I was about a tablespoon or two short when I divided them among the 8 cups (and the crunchy pistachios were the best part!). The recipe did not specify whole fat or low/nonfat yogurt, but I used two 5.3-ounce cups of the 0% milkfat Chobani vanilla yogurt, as that was all I could find. So simple, using a handful of ingredients to create big, rich flavor. A homey, healthy snack or dessert ready to enjoy within a few hours. —Allison Bruns Buford
- 1 cup vanilla Greek yogurt, fat or non-fat
- 1/2 cup 2% milk
- 1/2 cup cocoa powder
- 1/3 cup honey
- 1/3 cup chopped, unsalted pistachios
- In a medium-sized bowl, stir together yogurt, milk, cocoa powder, and honey until combined.
- Using a 3 oz Dixie cup or ice pop molds, put 1 tablespoon of chopped pistachios at the bottom of the cup. Fill the rest of the way with the chocolate mixture.
- If using a Dixie cup, cap the top with aluminum foil and punch through the popsicle stick.
- Put in freezer for 2 to 3 hours.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best No-Bake Desserts