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We bought our molds from Bed, Bath, and Beyond, and while they weren't any of the styles we covered in our initial post, we liked the classic wide shape and the little straw at the bottom for sucking up drips. We'd still like molds that are frozen individually, so we don't have to take all the popsicles out just to get one.

As for the recipe, we took a cue from reader sar3j and did a mixture of strawberries and yogurt. We wanted something creamier than typical ice pops that was healthy, too. Instead of simply mixing in pureed strawberries, we cooked our berries down with some sugar to concentrate the flavor and get a softer consistency.

Our berries were a bit tart, and we used non-sweetened Greek yogurt, so we added 1/4 cup of sugar and still had a little tang in the finished popsicles. You could adjust the sugar depending on your own preferences and what kind of yogurt you use.

These came out relatively creamy with a little bit of icy "break" to them when we bit down, and the strawberries were blended throughout — no big, frozen chunks. Plus, they're good for us! Strawberries, yogurt, and a bit of sugar? We don't feel the least bit guilty that we've eaten a popsicle for breakfast the last two days.

Strawberry-Yogurt Popsicles
makes 4-6, depending on the size of your molds

1 pint strawberries, cored and quartered
1/4 cup sugar
2 tablespoons water
1 teaspoon lemon juice
1 cup Greek style yogurt*

Bring the strawberries, water, and sugar to a simmer in a medium sauce pan. Simmer for five minutes, or until strawberries are very soft. Pour into a food processor, add the lemon juice, and pulse a few times, until fruit is almost pureed but not liquified. Chill in the refrigerator until cool.

Stir the yogurt into the strawberry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight. To remove, run some warm water over the outside of the mold until you can gently pull the popsicle out.

*We used a 7-ounce container of Total brand yogurt, which is slightly less than 1 cup, and it worked just fine.

Edited from post originally published on June 17, 2008.

Related: Recipe: Strawberry Ice Cream with Cacao Nibs

(Images: Elizabeth Passarella)