Recipe: Strawberry-Yogurt Popsicles
Summertime! Is there anything better than a cool, creamy popsicle on a scorching hot afternoon? Or for that matter, a scorching hot morning? These fruity yogurt pops can serve as both breakfast and afternoon snack, a fact to which I can personally attest. I recommend having a batch in your freezer at all times.
I love how the fresh strawberry flavor mingles with the tanginess of the yogurt in these popsicles. It’s a perfect balance. The yogurt also makes them taste creamy and rich, almost like ice cream instead of an icy popsicle. But with only a touch of sugar to bring out the sweetness in the berries, this is definitely still a healthy treat.
Don’t limit yourself to just strawberries, either. As the season for those delectable fruits wanes, try making them with whatever looks ripe and juicy at the market. Peaches, blueberries, mangoes, and even simple bananas would make fine substitutes.
Nibbled or licked, these popsicles are exactly what we need to survive the sultry days of summer.
Makes6 popsicles (3-ounce molds)
- 1 pint
fresh strawberries, hulled and roughly chopped
- 1/4 cup
- 1 teaspoon
- 6 to 8 ounces
(about 1 cup) Greek yogurt
Combine the strawberries and sugar in a small bowl. Let stand about 20 minutes to macerate the fruit, stirring occasionally. The fruit will soften and become syrupy.
Pour the strawberries and syrup into a food processor or blender. Add the lemon juice and pulse a few times until the fruit is pureed.
Stir the yogurt into the strawberry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight. To remove, run hot water over the outside of the mold until you can gently pull the popsicle out.
You can substitute nearly any seasonal fruit (or mix of fruits!) for the strawberries in this recipe.
For harder fruits, like rhubarb and under-ripe peaches, try cooking down the fruit with the sugar and a few tablespoons of water over medium heat. This helps soften them and concentrate their flavor.
This recipe has been updated — first published June 2008.