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The Easiest Way to Eat Yogurt on the Go

By Ole & Shaina Olmanson |


As the weather warms, we spend a lot more time on the go, running to the zoo, biking around the lake, heading to museums, the beach, the library. When summer gets here, the instances will only increase, which makes it necessary to have a few easy and still healthy snack options for the kids. My favorite? Yogurt-on-the-go.

The big thing that separates this from yogurt scooped into a dish at home is that there are no spoons or bowls required. It’s great to have available, and it lasts a few hours in your purse, the cooler, a simple lunch sack with no effort at all. Plus, if you store a few of these in your freezer, they’re always ready to grab them and run out the door.

What am I talking about? Frozen yogurt, of course.

Two ways:

1. The easiest way to freeze your yogurt is to toss a package of YoKids Squeezers into the refrigerator. They’re already in a tube, and you can just grab them frozen. Once they thaw a bit after a few hours in your bag, just rip the top off and eat. (They’re good frozen, too, for older kids.)

2. My other favorite way to make frozen yogurt pops to bring with is to invest in a set of these silicone molds. I fill them with our favorite yogurt from a tub, and then we grab them on the way out the door. They just get re-capped after the yogurt is eaten and carried home for cleaning. Same concept, less waste. Plus, you can add fresh fruit bits before freezing for a surprise, too.

I love having yogurt frozen for an easy snack. Plus, I usually toss one in the kids’ lunch box for school, too. It does double duty as an ice pack and a treat. How do you eat your yogurt away from home?

A big thanks to YoBaby for sponsoring this campaign. Click here to see more of the discussion.

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About Ole & Shaina Olmanson

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Ole & Shaina Olmanson

Shaina Olmanson is the food writer and home cook behind Food for My Family. Shaina can usually be found in one of three places: cooking, at the computer or behind the camera. These three things occur in the kitchen simultaneously with her four children hanging from her apron strings as she teaches them to cook and the importance of eating locally, seasonally, organically and together. She is a former Babble Food blogger.

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