256: Fruit and Yogurt Pops

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One of the things I wanted to do over the summer was buy Popsicle molds. They were surprisingly hard to find in the stores! I kept putting off ordering them online, but I finally did – in September! Unfortunately, the weather was forecast to be in the 90s – and for the first day of autumn! Record highs! It’s a good thing I bought some pop molds.

I remembered that a magazine had a recipe for Fruit and Yogurt Pops in it. I found it in the July 2010 Cooking Light magazine, but it’s not available online. I knew it would have to work, though, because the illustration showed the same molds that I have!

First you make a simple syrup of 1/2 cup sugar and 1/2 cup water (boil briefly and dissolve). Next, you blend 1 1/2 cups strawberries with 1/3 cup of the syrup. My strawberries were still pretty frozen, this was pretty slushy on its own. I had trouble measuring it, so I dumped just about all of the fruit that I had in. This yielded about 1 1/2 cups fruit puree, which I think was more than I should have had. I put 2 tablespoons of this in the bottom of each mold, and stuck them in the freezer for 30 minutes. Next I divided a 6 ounce cup of yogurt between the molds (about 1 1/3 tablespoons in each). I froze them again for a little longer, and then added the rest of the strawberry puree, since it was enough to finish them off. The third layer was supposed to be a blackberry layer, made by pureeing 1 1/2 cups blackberries and a teaspoon lemon juice with the remaining syrup and straining out the seeds and skin.

At this point, I put the sticks in the pops and put them in the freezer until we decided to eat them.

I don’t have a picture of these yet, but I still have some of these in the freezer so maybe I’ll take a picture and post it later. These were pretty tasty. The frozen strawberry puree was fantastic, and I only used half of the syrup in these that the recipe called for. I recommend it. I do not recommend using fat-free yogurt, because that part became very icy rather than creamy; I’ll try low-fat or regular yogurt in it in the future. I’ll make a variation on these next summer.

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