Strawberry-Pineapple Yogurt Ice Pops
These pops taste a bit like your favorite breakfast smoothie frozen solid: creamy yogurt, sweet strawberries and bits of diced pineapple. In fact, go ahead and have one for breakfast...we won't tell! Create your own customized ice pop recipe with the Recipe Maker.
Yields about ten 1/3-cup pops
1/2 cup granulated sugar
Pinch of kosher salt
2-1/2 cups strawberries, hulled
1 cup Greek yogurt
1 cup small-diced pineapple
Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved. Remove from the heat and let the syrup cool completely. Transfer the syrup to a 1-quart liquid measuring cup.
Puree the strawberries in batches in a blender. Measure out 1 cup of puree (save any extra for another use) and combine it with the syrup. Stir in the yogurt until well-combined.
Distribute the pineapple among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the pineapple. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.
To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 112
, pp. 73-77
July 7, 2011