ROCKY ROAD YOGURT POPS

Prep:
Cook:
Freeze:

1. Sprinkle gelatine over 1/4 cup (50 mL) of the cold milk; let stand 1 minute.  Stir over low heat until gelatine is completely dissolved, about 5 minutes.  Remove from heat.  

2. Combine remaining milk, yogurt, chocolate syrup and sugar in blender container; process until smooth.  With machine running, gradually add gelatine mixture through feed cap; process until well combined. 

3. Add ice cubes, one at a time; process at high speed after each addition until ice is melted.  Chill in freezer until mixture is the consistency of unbeaten egg whites, about 15 minutes; stir occasionally. 

4. Fold in marshmallows.  Spoon into twelve (2 oz/56 g) frozen pop moulds; insert sticks.  Freeze until firm, about 3 hours.

1
175 mL
250 mL
175 mL
30 mL
3
250 mL

TIP:
Allow pops to soften 5 to 10 minutes at room temperature to bring them to their creamy goodness.  Small paper drinking cups and wooden craft sticks can be used to replace pop moulds.