These turned out so much better than I'd expected! I love it when experiments turn into something wonderful.
This recipe is one that I created based on an ice cream pie recipe out of an Eating Well magazine. A while back I'd made their recipe (well, I loosely followed it for the most part) using strawberries and rhubarb, though their recipe was for strawberries and lime. I also made my own nut crust and altered the sweetener, etc. You know how it goes if you're a fellow baker or cook. We all make changes and accommodations along the way, right?
One of their other combinations was for a mocha pie. That was what I was going to make to begin with so that I could use up the last of the Greek yogurt. But then I got lazy. I didn't want to fart around with making the crust first. I didn't want to use so much sweetener. Plus, I really did not want a bunch of slices taking up valuable real estate in my freezer. So I began to think "small scale" and ended up with these popsicles. I've made chocolate popsicles before and I wasn't certain that I'd like the Greek yogurt tang in these. I threw caution to the wind and gave it a whirl and found the yogurt gave it a little extra bite, or, zip! They also turned out creamy, with no icy crystals. Whether it was due to my tightly packed freezer or the high-fat content of the whipping cream, I can't say. All I can say is... Yum.
Zippy Mocha Fudge Pops
(makes 4 small pops)
10 drops liquid vanilla stevia
1/4c heavy whipping cream
1/3c Greek yogurt
3/4T instant coffee granules, strong/dark variety
1T cocoa powder
In a mixing bowl, combine xylitol, stevia, whipping cream and yogurt. (You may want to add only the xylitol and taste before adding stevia, then adjust accordingly. I'm a sweet-head.) Set aside. In a small dish place the water, instant coffee granules and cocoa powder. (A sample size tube of instant coffee is what I used, which measured at about 3/4T.) Stir until smooth. Then stir into the yogurt mixture and blend well. Pour into molds and freeze.