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Receta Strawberries & Cream Popsicles
by Midnight Baker

Strawberries & Cream PopsiclesHeaven on a stick. And a linky party too!!

I can't think of anything better to cool and refresh on a hot summer day!

These use Greek yogurt, but before the bell starts ringing about being low-fat, I have to tell you that even though my plain Greek yogurt was non-fat, you absolutely MUST add some fat to these so you don't end up with a solid white ice cube...hence there is some heavy & light cream in there.

Since I planted some lovely peppermint that's taking off like cra-zee, I decided to put a little bit o' that in the strawberry puree. Feel free to leave that out if you're not a fan, but mint and strawberry is a great combo IMO.

I started with canned whole strawberries in light syrup--I can't pass up a clearance sale and these were on the clearance table. But you can sure use fresh. You just have to sprinkle about 2 cups of fresh sliced with a tablespoon or two of sugar let sit (aka "maceration"), then process (stick blender, Ninja, regular blender, Vitamix). I drained the syrup and reserved it for another use and just pureed the drained berries.

This recipe will make 10 - 3 ounce popsicles. Here is the popsicle maker I use:

Strawberries & Cream Popsicles

In a small bowl, process the Greek yogurt and heavy cream with a stick blender. Add light cream and process until mixture is the consistency of thick pancake batter. Add sugar if using.

In a separate bowl, process the strawberries until pureed. Add mint if using.

Into each popsicle mold, add about 2 tbs of the yogurt mixture, then add about 1-2 tsp of the strawberry puree. Repeat, ending with a yogurt layer.

Add sticks (if your pop maker requires them) and freeze for at least 6 hrs, preferably overnight.

Makes 10 popsicles.

Strawberries & Cream PopsiclesStrawberries & Cream Popsiclesget the InLinkz code