Wednesday, 20 July 2011
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Appears with permission from Ice Pops. Recipes by Shelly Kaldunski; photographs by Lauren Burke. Copyright 2010 by Weldon Owen Inc.Sweet and fragrant, fresh strawberries are a nice match for the tangy vanilla yogurt in this springtime pop. Using whole-milk yogurt gives these pops an especially creamy texture, but lowfat yogurt can also be substituted.
Makes 12-14 ice pops
- 2 1/2 cups (10 oz/315 g) strawberries, hulled and cut in half
- 2 tbsp superfine sugar
- 1 tsp freshly squeezed lemon juice
- Pinch of salt
- 1 1/2 cups (12 oz/375 g) vanilla whole-milk yogurt
In a blender or food processor, combine the strawberries, sugar, lemon juice, and salt. Process until completely smooth.
Photo by Lauren Burke
If using conventional ice pop molds, place 2 tbsp of the yogurt in each ice pop mold. Top each with 2 tbsp of the strawberry mixture. Continue layering the yogurt and strawberry mixture in the molds until the molds are full. Dip a paring knife into each mold and make a few figure-eight motions to swirl the flavors together. Cover and freeze until solid, at least 4 hours or up to 3 days. If using sticks, insert them in the molds when the pops are partially frozen, after about 1 hour, then continue to freeze until solid, at least 3 more hours.
If using an instant ice pop maker, follow the manufacturer's instructions to fill the molds, layering the mixtures as above, and freeze the pops.
Last Updated ( Monday, 01 August 2011 )