My foodies love yogurt. But in the hot summer months, heaping bowls of curdling dairy products are somehow unappealing. So we made these frozen pops, and I could’ve eaten the whole tray of twenty.
We used what fruit we already had to make the flavors. I rescued a handful of wild blueberries from the dark reaches of the freezer, and we gathered some straggling strawberries from our picking excursion. Diced peaches, cherries, raspberries, or blackberries would also work well.
Strawberry and Blueberry Yogurt Pops
- 1 large container of low fat vanilla yogurt
- 1/2 cup frozen wild blueberries
- 1/2 cup frozen or fresh strawberries, diced
- 1/2 cup sugar, divided
- 2 teaspoons of lemon juice
- small wax-coated paper cups
- popsicle sticks
- aluminum foil
- In two small saucepans, mix 1/4 cup sugar with the strawberries in one pan, and 1/4 cup sugar with the blueberries in another. Bring to a boil and simmer for approximately 5 minutes or until the liquid starts to thicken. Remove from heat, and stir in lemon juice.
- Line up about 24 cups on a baking sheet. Put a teaspoon of the blueberry mixture in the bottom of each cup.
- Stir the container of yogurt until smooth. Spoon yogurt into the cups until about 2/3 full.
- Top the yogurt with a teaspoon (or more) of the strawberry mixture. Swirl with a skewer (recruit the children for this).
- Cover cups with foil, and punch the wooden sticks through the foil all the way to the bottom of the cups.
- Freeze for several hours or overnight.
- Peel off the cup and enjoy!