The girls love the farmer’s market, the girls love love LOVE strawberries… so guess what we came home with… yup, you guessed it… and it’s more strawberries than we could possibly consume before they went bad. So I decided to make Strawberry Yogurt Popsicles – with a twist!
It has become our Sunday ritual to head over to the Sacramento Sunday Farmer’s market that’s open year round and we always come home with tons of beautiful produce. Because of that, my sister Lauren suggested I create a Sunday farmer’s market post every week featuring whatever we come home with. Just like these strawberries:
So now, I will be posting a recipe every Sunday featuring the Farmer’s Market focusing on desserts that highlight the freshness of the produce found there. (If you didn’t read my other Farmer’s Market post for Strawberry and Lemon Blueberry Parfaits please check it out!)
So like I said in the beginning, I turned the strawberries in Strawberry Yogurt Popsicles. My trick is not just using any yogurt, but Creamy Greek Yogurt (My favorite brand is FAGE Total 2%). I like the 2 toned look, so part of the popsicle is strawberry purée, and the other part is strawberry yogurt. I also like to hide a nugget of vanilla yogurt right in the middle so when they’re bitten into, it’s like a creamsicle.
Sorry I didn’t get any pictures of these as they were being made or of the farmer’s market itself. Yesterday the little one wanted her picture taken as I was setting up a shoot and toppled over the camera on the tripod…. and my primary lens broke.
I was able to fix the lens (thanks to this blog post I found written by dishondesigngal!) and now I have pictures for you!
- 1 lb fresh strawberries (can use frozen if needed)
- ¼ cup milk
- 2 cups Greek Lowfat Yogurt (I prefer FAGE Total 2%)
- Honey to taste (it will depend on the sweetness of the strawberries and how sweet you want the yogurt center)
- ½ tsp Vanilla
- 12 - 3oz cups (like dixie)
- Popsicle Sticks
- Remove the tops off the strawberries and puree with the milk in blender or food processor. Add honey to taste.
- Fill 12 - 3 oz cups halfway with the strawberry puree. (I like to put them in a pyrex dish before filling to make transferring to freezer easier.)
- Stir honey and vanilla into the greek yogurt sweeten and flavor it up a bit.
- Take one heaping tablespoon of yogurt and place it in the very centers of each cup taking care not to touch the sides.
- Take remaining yogurt, add to remaining strawberry puree, and blend/process again until combined. Top off the cups with the strawberry yogurt.
- Place a popsicle stick upright in the middle of the cup. It should stand up easily due to the yogurt center.
- Freeze until firm (about 4 hours).
- Remove from cups and enjoy!