For A Hot Weather Treat: Yogurt Pops

It’s HOT.HOT.HOT and humid in New England so this sounds divine 🙂

16 ounces plain nonfat yogurt

3/4 cup water

1 tablespoon chicken bouillon granules

Instructions:

Dissolve bouillon in water

Combine water and yogurt in blender and blend thoroughly

Pour into small containers for freezing, cover and freeze.

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Posted on May 29, 2012, in recipes and tagged , , , , , , . Bookmark the permalink. 2 Comments.

  1. Interesting, although I’m a vegetarian, so I’ll have to try this with vegetable bouillon. Either way, the Midwest is sweltering too, so I’ll definitely try this soon to cool down. Thanks for sharing!

    • I hear ya… although I’m pescatarian I know many of my viewers use meat so I try to include something for everyone. I’m thinking of just making mine with yougurt and honey.

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