Deep Dark Chocolate Fudgesicles with Greek Yogurt
These homemade fudge pops are low in calories and fat. They're also creamy and super chocolatey!

Yield: 8 pops (about 1/2 cup per popsicle; yield may vary depending on molds used)


  • 8 ounces semisweet bar chocolate, finely chopped, or 1-1/3 cups chocolate chips
  • 1-1/2 cups low-fat milk (may substitute unsweetened almond milk or almond/coconut milk)
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 1/2 level teaspoon kosher salt (use a scant 1/2 teaspooon if using table salt)
  • 1 cup 2% plain Greek yogurt


  1. Place the chopped chocolate or chocolate chips in a medium-size glass mixing bowl or quart-size Pyrex measuring cup. Set aside.
  2. Combine the milk, cocoa powder, sugar, vanilla and salt in a medium saucepan over medium heat. Whisk constantly until the cocoa is dissolved and the mixture comes to a simmer, 5 to 7 minutes. Immediately remove from the heat and pour the milk mixture over the chocolate. Let stand for 4-5 minutes, and then whisk until the chocolate is completely melted. Whisk in the yogurt until smooth and completely incorporated. Allow the mixture to cool completely.
  3. Divide the mixture evenly among eight popsicle molds (about 1/2 cup per popsicle) and freeze until solid. Freezing overnight will help ensure the sticks don’t pull out of the popsicles while unmolding. Just before serving, briefly run the molds under hot water or dip in a glass of water to release the pops.


  • If using wooden popsicle sticks with your molds, freeze the popsicles for 30 minutes (set a timer so you don’t forget), before inserting the sticks. The popsicles will be partially frozen at this point, ensuring that the sticks stand upright.

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