Tag Archives: dessert

Strawberry Greek Yogurt Popsicles

Oh hi friends! Long time. What better way to come back than with a tasty recipe to get your summer started.

So here’s a confession, I’m not a big fan of chocolate. I’m also not a big fan of ice cream. I know. I’m basically a traitor to my gender, right? Don’t get me wrong, every now and then I get a craving for it, but by and large, I don’t think about it. I’d much rather have a chocolate dipped frozen banana (Yeah, I know i just said I don’t like chocolate. Exceptions are made for chocolate with peanut butter and banana.) or a popsicle. Plus, ice cream doesn’t sit very well with me anyway so it’s better for everyone that I don’t eat it.

Unfortunately, most popsicles are high in sugar and low on nutritional value. A while ago I picked up a box of those Yasso Greek Yogurt bars in an attempt to find a healthier alternative. They were good, but I didn’t love them. Enter my healthier Strawberry Greek Yogurt pops!

strawberry greek yogurt pops

This past weekend, it got pretty warm. We broke out the smoker for the first time this season, and it really felt like summer was in full effect. So I decided to bust out the popsicle molds
we got as a wedding gift and try my hand at some homemade Greek yogurt bars with what I had on hand. Let me just say, my first attempt at popsicle was a major success. I’m looking forward to making many more popsicles this summer. They’re the perfect treat on a hot day.

These pops come together with 4 simple ingredients: 2 containers of strawberry Greek yogurt, some sliced, fresh strawberries, about a half cup of almond milk, and a splash of vanilla.

Strawberry Greek Yogurt Popsicles
Serves 6
These popsicles come together quickly and make an awesome healthy treat on a hot summer day.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. 2 - 6 ounce containers of strawberry Greek Yogurt
  2. 8 - 10 medium strawberries
  3. 1/2 cup vanilla almond milk
  4. 1 teaspoon vanilla extract
  1. Wash and hull strawberries before thinly slicing.
  2. Whisk together yogurt, vanilla extract, and 1/4 cup of the milk.
  3. Slowly whisk in remaining milk until the mixture thins to the consistency of regular yogurt.
  4. Fold in strawberry slices.
  5. Fill popsicle molds making sure to leave some space at the top for expansion.
  6. Freeze popsicles at least 6 hours, or overnight.
Running In Chucks http://runninginchucks.com/

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Oktoberfest Pumpkin Ale Cupcakes

Back in August we had a birthday BBQ for Nik.  My friend Kiki brought some pretty kick ass  pineapple cupcakes and left behind her 2 dozen cupcake carrier.  We don’t see each other that frequently so I’ve had her cupcake carrier in my possession ever since.  (And I might have used it once or twice in that time frame….)

This past weekend Kiki had an Oktoberfest themed house warming/ beer tasting  party.  It was time to return the cupcake carrier, and what better way to return a cupcake carrier than full of cupcakes?  And what better cupcakes to bring to a Oktoberfest themed party than cupcakes made with beer?

I’d actually been wanting to make some chocolate stout cupcakes for a while, but never really had a reason to make them.  This was the perfect reason.  And since I, like most of the blogosphere, am obsessed with pumpkin, I made some of those too.  The chocolate stout cupcakes came directly out of Vegan Cupcakes Take Over the World, but the pumpkin were my own adaptation of this Pumpkin Ale Cupcake with Maple Bacon Frosting recipe.

Oktoberfest Pumpkin Ale Cupcakes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12

Serving Size: 1 cupcake


    For Cupcakes
  • 2 cups cake flour (See note below)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup pumpkin puree
  • 6 ounces pumpkin beer (I suggest a sweeter pumpkin beer such as Southern Tier's Pumpking)
  • 4 tablespoons butter
  • 2 eggs
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar
  • For Frosting
  • 1/2 cup shortening
  • 1/2 cup margarine (Earth Balance is my favorite)
  • 3 1/2 cups powdered sugar
  • 1 1/2 teaspoon pumpkin pie spice
  • 4 ounces pumpkin beer


    To Make Cupcakes
  1. Preheat oven to 350 and grease muffin tin or line with cupcake papers
  2. In small, heavy bottom sauce pan, brown butter
  3. Sift togerher flour, baking soda, baking powder, pumpkin pie spice and salt, set aside
  4. In a separate mixing bowl, combine browned butter with sugars, eggs, pumpkin, and beer
  5. Carefully fold wet mixture into dry until just combined. There may be a few lumps and that's okay. You don't want to over mix it.
  6. Fill each muffin tin 2/3 of the way.
  7. Bake 20 -25 minutes, until fork inserted comes out clean
  8. Cool completely before frosting.
  9. To Make Frosting
  10. Beat shortening and margarine together until well combined and fluffy.
  11. Add the pumpkin pie spice and powdered sugar. To avoid getting powdered sugar all over the place, add it a 1/2 cup at a time, adding more once the previous addition has been well incorporated.
  12. Drizzle in pumpkin beer and beat for about 5 more minutes until light and fluffy.
  13. Pipe or spread on to completely cooled cupcakes.


All purpose flour is totally acceptable here; however, I found the cake flour makes the cupcake much less dense.

Cupcake recipe adapted from Pumpkin Ale Cupcakes with Maple Bacon Frosting


Oh, and I apologize for the lack of pictures.  I was too busy eating the cupcakes to photograph them.  I guess I’ll just have to make them again to take pictures…damn.

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