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Strawberry-Pineapple Yogurt Ice Pops

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Yields about ten 1/3-cup pops

  • by Fany Gerson from Fine Cooking
    Issue 112

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.

  • 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):
Calories (kcal): 90; Fat (g): 2.5; Fat Calories (kcal): 20; Saturated Fat (g): 2; Protein (g): 2; Monounsaturated Fat (g): 0; Carbohydrates (g): 16; Polyunsaturated Fat (g): 0; Sodium (mg): 15; Cholesterol (mg): 5; Fiber (g): 1;

Photo: Scott Phillips

Yum! Made these for dessert tonight and they were great. I love the creaminess the yogurt adds, and the pineapple added great texture.

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