June 12, 2016
Desserts, Freezer, Snacks,
Dairy, Fruit, Strawberry, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, No-Cook, Quick Meals, Summer, Microwave, Gluten-Free, High Protein, No Eggs, Vegetarian, Yogurt more
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"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."
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).
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.
Put strawberries in a food processor adding 3-4 tablespoons of the remaining syrup and the rosewater (if using); process until smooth.
Pour strawberry puree on top of yogurt in the molds. Freeze until slushy (1 hour).
Run a thin knife down around the side edge of molds and then insert the popsicle sticks and freeze until solid (5 hours).
To unmold, let stand at room temperature for 5 minutes or so.
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