It’s one of my favorite times of year again – strawberry picking time. And since we’re starting to see some warm days or hot days [Minnesota hot, not Southern hot], a popsicle is the perfect way to use some fresh strawberries. Last year I made Strawberry Mojito Popsicles that were full of fresh strawberries and basil. This year I wanted to try a Strawberries & Cream version.
One of these years, I’m going to control my strawberry picking habit. Well maybe, it does require me to figure out tasty new ways to use them.
I wanted this to be a somewhat healthy popsicle, so you could have a cool treat that you felt good about so I turned to Greek yogurt for the creamy factor. I also used both nonfat yogurt and milk. Now this does mean that while the popsicles are tasty they are also a little on the icy side. That is the price you pay for making the popsicles healthy, there is really no way that I’ve found to combat the iciness without a little fat. So by all means use whole fat yogurt and whole milk, or split the difference and use 2%. I’ve done both and they do turn out creamier. It’s all about what you’re looking for. Feel free to choose your own path when picking out the dairy you use.
I sweeten the popsicles with a combination of honey and agave. Honey reminds me of a yogurt parfait but the flavor is really strong so that’s why I balanced it with a little agave too.
Here’s what you need:
First thing that we need to do is puree some strawberries. We’re looking for 2 cups of puree.
Now this is an extremely simple recipe, all we’re going to do is mix up the strawberries with some milk, unsweetened Greek yogurt, honey, agave, vanilla, and optionally if you want some real fruit chunks add in up to a cup of diced strawberries.
Taste the popsicle mixture and adjust the sweetness with more honey or agave to your taste. Remember that things will not taste as sweet when cold as they do now.
Pour into popsicle molds.
If you have a little extra mix, just put it in the fridge and make another batch after you take this one out of the freezer.
If you have a mold with a cover like mine does, pop the cover on and push the sticks into the gaps in the cover. If you don’t have a cover freeze for an hour or two until a little icy and then add the sticks.
Freeze until solid – I usually just plan to freeze them overnight.
To thaw, fill a sink with enough hot water to come almost to the top of your popsicle mold. Set the mold in the water for 20 seconds and then test to see if the popsicles come out by gently pulling up on the sticks, if they don’t release continue letting it sit in the water and re-testing every 10 seconds or so.
Package the popsicles in folded waxed paper or plastic bags and return to the freezer until ready to enjoy.
- 2 c strawberries, pureed
- ¾ c milk
- 2 – 5.3 oz Greek yogurt, unsweetened
- 8 t honey
- 2 t agave
- 1 t vanilla
- 1 c diced strawberries, optional
- Mix together all ingredients and pour into popsicle molds.
- If your mold has a cover, place sticks in popsicles. If it doesn’t have a cover freeze for 1 to 2 hours until slushy and add sticks.
- Freeze until solid or overnight.
- To thaw fill a sink with hot water until just shallower than the mold. Soak for 20 seconds and test a popsicle to see if releases.
- Remove popsicles from mold and wrap in waxed paper or place in plastic bags. Return to freezer until ready to enjoy.
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