Yogurt Fudgesicles with Pistachios

By Liz | inspired by the seasons
August 6, 2016
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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

Serves: 8

  • 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
  1. In a medium-sized bowl, stir together yogurt, milk, cocoa powder, and honey until combined.
  2. 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.
  3. If using a Dixie cup, cap the top with aluminum foil and punch through the popsicle stick.
  4. Put in freezer for 2 to 3 hours.

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