Strawberry Yogurt Swirl Pops Food

STRAWBERRY-YOGURT SWIRL POPS

Steps:

• Place strawberries, 1⁄3 cup sugar and lemon juice in blender; purée 3 minutes. Pour into a 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 the second squeeze bottle and screw on bottle top.
• Fill each pop mold with strawberry and yogurt mixtures, alternately squeezing or spooning the mixtures into each mold to create a swirled pattern. Place tops on molds; insert wooden sticks. Freeze at least 6 hours until solidly frozen.
• Remove molds from freezer. Soften slightly at room temperature, about 5 minutes (or dip molds in warm water a few seconds). Remove pops from molds. Serve immediately, or wrap pops separately in plastic wrap, then store in freezer bag or container.

STRAWBERRY-KIWI YOGURT POPS RECIPE BY TASTY

Steps:

• Combine 1 cup (150 g) strawberries, yogurt, and honey in a blender.
• Blend until smooth.
• Pour evenly into popsicle molds. Stir sliced strawberries and kiwis into each popsicle and insert handle.
• Freeze until solid.
• Enjoy!

STRAWBERRY-VANILLA SWIRLED FROZEN POPS

Steps:

• Mash strawberries in a large bowl with a potato masher or a fork. Transfer to a 12-inch nonstick skillet along with sugar and lemon juice and boil over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Transfer to a bowl, then freeze, uncovered, until cold, about 10 minutes.
• Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total. Spread evenly in a 13-by 9-inch baking dish and freeze while strawberry mixture chills.
• Dollop tablespoons of strawberry mixture all over ice cream, then swirl it gently through ice cream with a spoon. Spoon into molds (or into cups) and add sticks. Freeze until firm, about 1 1/4 hours (and up to 4 days, covered).