Summer is the perfect time for frozen treats and making these Rainbow Frozen Yogurt (fro-yo) Pops should definitely be added to your list of things to make with the kids! Not only is this snack super easy to make, it’s healthier than ice cream and gluten free.
With only a few ingredients and about 10 minutes of preparation time, these are now one of my favorite things to make!
I am addicted to these candy coated sunflower seeds! A handful of sunflower seeds will take care of your hunger, while also enhancing your health by supplying significant amounts of vitamin E, magnesium and selenium. So consider these fro-yo pops good for you… even if there is a little candy and chocolate added.
If you absolutely hate sunflower seeds, you can always use mini M&M’s or other colorful candies.
How to Make Rainbow Fro-Yo Pops
What you’ll need:
- Vanilla Greek Yogurt (For the snack to be gluten free, be sure to check the yogurt label.)
- Sunbursts Chocolate Covered Sunflower Seeds
- 3 oz. Paper Cups
- Popsicle Sticks
Start by adding a layer of sunflower seeds in the cup, then add a large spoonful of yogurt.
Add another layer of colorful seeds making sure to put them close to the edge of the cup. This way you can see this layer after you remove the cup! It makes for a fun rainbow design.
Add a few more spoonfuls of yogurt and gently place wooden sticks into the cup. Place on a pan or plate and freeze for up to 3 hours.
When the treats are fully frozen, gently peel off the paper cup. I’m in Texas and it’s HOT, so my candy started to melt as I was pulling off the paper. If this happens to you, I suggest placing the pops back into the freezer for another 10-20 minutes so they will be nice and frozen before serving.
How fun and easy was that? This healthy gluten-free fro-yo snack is the perfect summer treat for kids.
I hope you enjoy making them as much as we did. Just know that you might get addicted to these candy sunflower seeds! Yum!
You might also like these treats…
Originally published on July 22, 2016. Last Updated on April 18, 2019 by Amy Locurto