We finished off our tasty Sonoma weekend meal with cool and not-too-sweet yogurt pops. We tried two different recipes with two different fruits and two different types of yogurt. As you might expect, the strawberry pop using greek yogurt and a higher dairy to fruit ratio produced a pop that was thicker and creamier than the fruitier peach pops (click here to see the recipe). Our tasters loved both versions and you can easy substitute different types of fruit in either recipe. Raspberries, blackberries, cherries or nectarines would work especially well.
1/2 pound strawberries, hulled and halved
1/2 cup brown sugar
2 tsp fresh lemon juice
2 cups thick greek yogurt
1/4 cup milk
1/2 tsp vanilla extract
Equipment: 8 frozen pop molds or 8 paper cups and 8 wooden popsicle sticks
Mash strawberries in a large bowl with a potato masher or a fork. Add sugar and lemon juice and stir to combine. Transfer mixture to a 12-inch nonstick skillet and bring to boil over medium heat, until sugar has dissolved. Remove from heat and set aside to cool.
In a blender combine yogurt, milk and vanilla. Pour into a large spouted bowl, like an 8 cup liquid measure, and pour cooled strawberry mixture on top and stir to combine. Pour into popsicle molds or paper cups, making sure to leave at least _ inch clearance at the top to account for the expansion of the yogurt mixture as it freezes. Put molds in the freezer for 30 minutes. Insert popsicle sticks, then freeze until firm, about 12-24 hours.
Makes approximately 8 popsicles (quantity will vary according to the size of your popsicle molds or paper cups)
Prep Time: 20 mins
Total Time: 12-24 hr
