Popsicle season has officially arrived in North Carolina. Most days are teetering on the hot side and the air is thick – something I’m still not used to having grown-up in bone-dry Wyoming. We’ve lived here three summers now and I know from experience it’s barely the start – it’s only June after all and summer isn’t official for a couple more weeks so it’s all the more reason to start making some popsicles. It’s good to get some practice in before the weather gets serious in July.
There are about a gazillion recipes for yogurt popsicles, which seems silly considering a batch requires only a few simple ingredients – in this case Greek yogurt, fresh strawberries, honey, sugar, and some water – and a little bit of time to pull them together. However, things do get a little complicated in determining how much of the stuff you need in order to properly fill whatever popsicle mold you’re using. I’ll use this opportunity to urge you to use a mold that doesn’t come with a stick. I bought molds that have snap on lids with the stick built in, which seemed the right thing to do, but now it means I have to fill my molds with just the right amount of filling otherwise they turn out wonky. Molds with lids are less forgiving – I wish I’d saved my dollars and just used dixie cups and old-fashioned popsicle sticks.
I realize I’m probably doing more to talk you out of making your own popsicles, so let’s not worry about the molds and instead focus on having a homemade creamy fruity cold treat – one that you can customize to your taste and feel good about what’s in it. We can’t always say that about the ones we buy at the store.
Feel free to adjust to your liking – I use a whole tablespoon of honey because I love it, but you can pull back on it and let the tangy-ness of the yogurt shine through more if that makes you happy. The berries are, of course, are completely interchangeable so use your favorite and adjust the sugar up or down depending on what you use.
Before I jump to the recipe here’s a few random tidbits I found interesting/funny/delicious-sounding… three cheers for digital distractions!
I love this post from Nick at Macheesmo – In Which Chef Watson, the Computer, Makes My Breakfast.
We all could use some easy creamy tiramisu gelato this summer, don’t you think?
Have you seen Chef’s Table on Netflix? I’m obsessed – let me know if you are, too.
Have a great week!Print
Creamy and fruity homemade popsicles made with Greek yogurt, honey, and fresh strawberries.
- 1 cup strawberries, diced
- 1 tablespoon water
- 2 tablespoons sugar
- 1 cup Greek yogurt
- 1/4 cup milk
- 1 tablespoon honey
- Add the strawberries, sugar, and water to a medium sauce pan. Set the heat to medium and stir until the sugar has melted and the strawberries have released some liquid. Let it simmer for about five minutes, or until the strawberries have softened (you should be able to mash them easily with the spoon or spatula). Remove them from the heat and transfer to a medium bowl. Stick the bowl in the freezer for 10 minutes to quickly chill the fruit. Once chilled you can either mash the fruit with a fork (if you want some chunks of fruit in your popsicle) or puree it quickly in the blender (I went the blender route).
- In a separate bowl, combine the yogurt, milk, and honey.
- Layer the yogurt and fruit in the popsicle molds – start with a little yogurt and then a little fruit – until the molds are almost full (leave about 1/4 inch at the top for expansion). Swirl the layers using a skewer or chopstick. If you can’t be bothered with the layering method, go ahead and add the fruit to the yogurt in the bowl and swirl it around before adding to the molds.
- If using old fashioned popsicle sticks, place the molds in the freezer until the filling starts to firm up – at that point (probably after 30 minutes or so) stick the popsicles sticks in.
- Let the pops freeze for at least six hours. If using plastic molds you may need to run them under warm water for a minute to remove the molds when you’re ready to serve them.
This recipe will get you around 3 cups of filling. I have a set of 6 molds that hold about 1/2 cup of water each (filled almost to the top). Depending on your molds you can add more yogurt and/or milk to get the right amount (or less if your molds are smaller). If you fill your molds and then realize you still have some space just top them off with a little more yogurt before you freeze them.
- Category: Desserts