strawberry yogurt swirls

Lynnda Cloutier


nothing says summer like a frozen treat on a stick. Want proof? Just make a batch of these delightful pops and see how quickly they disappear.

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1 pound strawberries, hulled
1/3 cup +1/4 cup superfine sugar
2 teaspoons fresh lemon juice
2 cups vanilla yogurt

Directions Step-By-Step

in a blender, mix strawberries, 1/3 cup sugar, and lemon juice. Blend three minutes or until smooth. Pour into large plastic squeeze bottle and screw on bottle top.
In a medium bowl, stir remaining 1/4 cup sugar into yogurt until sugar is dissolved. Pour into second squeeze bottle and screw on bottle top.
Alternately squeezed strawberry and yogurt mixtures into 10 pop molds each 1/2 cup, to create swirl pattern. Place tops on molds and insert wooden sticks. Freeze at least six hours or until solid.
Remove molds from freezer. Soften slightly at room temperature, about five minutes. Or you can dip the molds in warm water for a few seconds. Remove pops from molds. Serve at once or wrap Pops separately in plastic wrap, then store in freezer bag or container. Makes 10 pops

About this Recipe

Course/Dish: Ice Cream & Ices