Strawberry Pops

6
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"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."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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