Strawberry Pops
Recipe: #24054
June 12, 2016
Categories: Desserts, Snacks, Strawberry, 5 Ingredients Or Less, High Protein, No Eggs, Vegetarian, Yogurt, , more
"Recipe source: Cooking Light (July 2016) 6 hours to totally freeze - not in prep time Can be stored up to 2 weeks - but they would never last in my house that long."
Ingredients
Nutritional
- Serving Size: 1 (95 g)
- Calories 111.4
- Total Fat - 1.7 g
- Saturated Fat - 0.9 g
- Cholesterol - 5.2 mg
- Sodium - 50.1 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 0.7 g
- Sugars - 22 g
- Protein - 1.7 g
- Calcium - 56.4 mg
- Iron - 0.1 mg
- Vitamin C - 3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a glass measuring cup (or other microwave save container) combine the sugar with 1/4 cup water. Microwave until simmering and then stir until sugar dissolves. Put the measuring cup in a bowl filled with ice and water and chill syrup until cold (10 minutes).
Step 2
IN a bowl whisk 3 tablespoons of the syrup with the yogurt. Spoon into 6 popsicle molds (or I use dixie paper cups - the bathroom size), filling each halfway.
Step 3
Put strawberries in a food processor adding 3-4 tablespoons of the remaining syrup and the rosewater (if using); process until smooth.
Step 4
Pour strawberry puree on top of yogurt in the molds. Freeze until slushy (1 hour).
Step 5
Run a thin knife down around the side edge of molds and then insert the popsicle sticks and freeze until solid (5 hours).
Step 6
To unmold, let stand at room temperature for 5 minutes or so.
Tips
No special items needed.