Ingredients Jump to Instructions ↓

  1. For the Cherry Base

  2. 6 ozs fresh, pitted cherries

  3. 1/2 cup Greek vanilla yogurt

  4. 1/2 cup whole milk

  5. 1 tbsp granulated white sugar

  6. For the Quick Shell

  7. 2/3 cup (4 oz) semisweet chocolate chips

  8. 1/3 cup (2 1/2 oz) refined coconut oil

Instructions Jump to Ingredients ↑

  1. MAKE THE CHOCOLATE QUICK SHELLIn a double boiler over barely simmering water , whisk together the chocolate and coconutoil until the chocolate has com pletely melted. Remove from heat and let cool completelybefore applying to pops. Yields 3/4 cup of Quick Shell.

  2. MAKE THE CHERRY BASEIn a blender, combine cherries, yogurt, milk, and sugar. Blend until thoroughly combined andsmooth.

  3. ASSEMBLE THE POPSInsert sticks and pour the cherry base to the fill line. Let freeze completely, remove the popswith the Super Tool. Repeat with remaining pops.

  4. ADD THE QUICK SHELLHold a pop flat side facing up, use a small spoon to drizzle Quick Shell onto the pops. Wait afew seconds for the shell to harden and do the same to the other side. Enjoy!

  5. Note: These pops take 7 minutes to freeze with the Zoku Quick Pop Maker; however, you can make this dessert with any conventional ice pop mold or cups. Freeze time may vary.


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