Warning: yogurt ahead.
But just straight up eating it? Like, with a spoon?
Step back. Waaaay back (anyone here feel the same? Please tell me I’m not the only one).
But as luck would have it I became enamored of these popsicles on the stunning blog My Name is Yeh. And they only had two ingredients: biscoff spread, and – you guessed it – yogurt.
What to do?
I thought about swapping the yogurt for some vanilla ice cream or a milk/heavy cream combo. But I knew, instinctively, that the tang of the yogurt would be the perfect complement to that rich, sweet spread. These HAD to happen.
I made two batches of pops – one following Molly’s recipe, and the other doubling the biscoff spread. Personally? As you can probably guess, I preferred the pops with more biscoff. They also had a more distinct “cookie butter” flavor (and definitely less yogurt-y).
Either way, they were super easy, *kind of* healthy, and something a little different. Let me know if you make ’em (and while you’re at it, what’s YOUR food kryptonite?).
adapted from My Name is Yeh
1/4- 1/2 cup of biscoff spread – either store bought or homemade
1 cup plain Greek yogurt
12 Biscoff cookies
Whisk the biscoff spread and yogurt in a small bowl till well combined. Transfer mixture evenly into your popsicle molds. Add sticks and freeze overnight.
To release the pops, hold molds briefly under hot water – place on a foil-lined tray in the freezer. Either by hand or using a food processor, chop the cookies till small crumbs form. Place in a jar or glass wide enough for the pops to fit.
Working with one pop at a time, dip the top portion into a dish of warm water. Immediately dip into your jar of cookie crumbs, rotating the pop to coat. Return to the freezer till ready to serve.
This delicious recipe brought to you by Sheri Silver
Need more popsicle “inspiration”? Check out my Popsicles Pinterest board!