Brownie Brittle™ Greek Yogurt Freezer Pops
The whole family will love these! You’ll need freezer pop molds and wooden sticks to prepare this yummy summertime treat.


For the red layer:
  • 1½ cups strawberries, roughly chopped (210g)
  • ½ cup fat-free vanilla Greek yogurt
  • 3 tablespoons granulated sugar

  • For the white layer:
  • 1¼ cup fat-free vanilla Greek yogurt
  • 3 tablespoons + 1 teaspoon granulated sugar

  • For the blue layer:
  • 2 cups blueberries (200g)
  • ½ cup fat-free vanilla Greek yogurt
  • ‪‎3 tablespoons granulated sugar

  • For topping:
  • 3 ounces white chocolate
  • 1 tablespoons coconut oil, melted
  • ‪‎¼ cup Chocolate Chip Brownie Brittle, crushed
  • To Prepare:

    1. In a blender, combine the strawberries, vanilla Greek yogurt and sugar. Blend until smooth and well combined. Divide the mixture evenly between 6 freezer pop molds, filling each mold slightly more than 1/3 of the way. Place the molds in the freezer until the strawberry layer feels just set, 30-60 minutes.

    2. While the strawberry layer freezes, repeat the same steps to prepare the white and blue layers, and store them in the refrigerator until ready to use.

    3. Once the strawberry layer is frozen, pour the white layer on top, filling 1/3 of the way, and freeze until set again. Repeat with the blue layer, remembering to insert a wooden stick in each mold before freezing. Freeze overnight.

    4. The next day, using your microwave, melt the white chocolate in small bowl, using 50% power at 20- second intervals until chocolate is smooth and evenly melted. Stir in the melted coconut oil and allow the mixture to return to room temperature..

    5. Pour the crushed Brownie Brittle into a small plate. One by one, dip the tips of each freezer pop into the room-temperature white chocolate/oil mixture and very quickly roll into the Brownie Brittle, lightly pressing to adhere it to the chocolate. The chocolate hardens very fast on the cold freezer pops, so you need to work quickly.

    Enjoy immediately, or cover and place in the freezer until ready to serve.

    Yield: 6-7 freezer pops (depending on size of mold)

    This recipe was created by Taylor at