We finally went strawberry picking yesterday. The kids enjoyed the berries, and the mud!
But boy, was it a hot one! We came home and had frozen treats to cool off, which made me want to use the strawberries we picked to make more. These pictured are Strawberry Lemonade Yogurt Pops.
Clearly, I should have pureed my strawberries a little more, but they were a hit! As for molds, you don’t have to buy expensive ones. I used empty yogurt containers, and for the cool long one? Those breast milk storage tubes I never got rid of work great! Just cover the containers with foil and poke a popsicle stick through.
Strawberry Lemonade Popsicles
Yields: about 9 popsicles
Lemonade Layer Ingredients:
1 1/3 cups lowfat yogurt, plain or vanilla
1/4 cup fresh lemon juice
5 tbsp sugar
Strawberry Layer Ingredients:
1 pint strawberries, cored and quartered
1/4 cup sugar
2 tablespoons water
1 teaspoon lemon juice
1 cup plain yogurt
Heat the lemon juice in a small, microwaveable bowl for around 45 seconds and dissolve all the sugar into it. Pour this mixture into a medium bowl with the yogurt and whisk until smooth. Refrigerate until ready to assemble popsicles.
For the strawberry layer, place the strawberries, water, and sugar in a medium saucepan and bring to a bowl. Simmer for around five minutes until the strawberries are soft. Pour this mixture and the lemon juice into a food processor and pulse until almost pureed, but not liquefied. Chill in the refrigerator until cool, and then whisk the yogurt into the strawberry mixture until well combined.
Assemble the popsicles. Use a tablespoon to carefully spoon alternating layers of lemon and strawberry mixture into your molds. Freeze overnight. To unmold, dip molds into warm water and gently pull popsicles out. Serve immediately (or wrap in wax paper and place in ziplock bag to store in freezer).
For more great healthy frozen popsicle recipes, like Chocolate-Raspberry Frozen Yogurt Pops and Watermelon Blueberry Ice Pops (especially great for the 4th of July), visit Eating Well.