The exotic flavors in these Cardamom Saffron Pistachio Yogurt Pops have you traveling from your kitchen. They’re quick to make and OH so delicious!
I am on a quest. I’m on a quest for homemade popsicles that won’t chip your teeth the next day. Heck, I’m on a quest for that with homemade ice cream, too. I really hate that I have to let it thaw out a little bit before I try to serve my homemade ice cream up.
I’ve tried alcohol and sugar. I have even paired them together for a double whammy. However, no matter what I tried it just didn’t have that softness I was hoping with homemade ice cream. I really don’t want to put all those chemicals in my homemade ice cream to make it soft.
Now, all along I’ve tried to keep things fat free for us. The hubs has cholesterol issues and it just makes sense to not have full fat everything. It also makes sense to not have full fat dessert. I mean, if the grocery stores and manufacturers can have soft and creamy frozen yogurt why can’t we?
I remember as a kid having pudding pops. Did you have pudding pops? I loved them. They were so chocolatey and delicious. Well, chocolatey because I liked chocolate. But they were also creamy. I didn’t taste any crystals in those popsicles.
So, I did some research and thought I’d try a tri-fecta of smooth and creamy ingredients. I read that fat free is probably not the best for chipped tooth free ice cream. Sugar is also an ingredient that keeps liquids from freezing solid. And finally, the pudding! Pudding doesn’t really freeze to tooth chipping hardness. I’m not sure why. I just know it doesn’t.
I also know that milk and frozen yogurt are not only delicious but good for you! That’s why I can’t wait to head to Food Wine Conference next weekend to see all the good things that I can learn, eat, and enjoy! Every year I learn new skills to help further my blog and make it successful, just like these popsicles.
I made these knowing full good and well the hubs wouldn’t like them. He’s not a huge fan of cardamom. I, on the other hand, LOVE cardamom!! I love its rich flavor. I would put it in every single baked good I could. OH! That rhymed!
Since I love cardamom so much, I’ve put it in ice cream before. I made a cardamom pistachio ice cream before that the hubs hated. Well, I don’t know that hated is the operative word. He’s not a fan of cardamom. So, in making these I knew I would be the only one that would probably eat these. Actually, I left a couple at work for my co-worker to try. I mean, I had to share them with ONE other person. Just so I know I’m not crazy in thinking these are the BEST YOGURT POPS EVER!!
Just look at that color and those flecks of pistachios. The saffron makes these the most gorgeous color of yellow. The cardamom and cinnamon that was steeped in the milk has amazing flavor. Then you combine the delicious Greek yogurt and sugar for a sweet and tangy combination. And finally the pudding adds delicious vanilla flavor to wrap the whole package up in a bow!
- 2 cups milk
- 1 teaspoon cardamom pods, crushed
- 1 inch piece of cinnamon
- 1 pinch saffron
- 2 cups 2% Greek yogurt
- 1 cup sugar
- 3.5 ounce package vanilla pudding
- 1 cup coarsely chopped pistachio nuts
- Combine the milk with the cardamom, cinnamon, and saffron in a sauce pan. Steep the spices in the milk until fragrant making sure not to boil the mixture. Allow to cool to room temperature
- Combine the yogurt with the sugar in a large mixing bowl with a whisk.
- Pour in the steeped milk and stir to combine. Add the pudding mix and whisk until the pudding has dissolved. Stir in the pistachios.
- Pour into a popsicle mold and freezer according to directions.