When Heather at Girlichef announced that this would be The Summer of the Popsicle II, I was one of the first to comment saying that I would be playing along! She makes it oh-so-easy, by just allowing you to link up all summer long. And what better excuse to make popsicles all summer long!
So, I came home from the store with two impulse buys – a big container of organic strawberries and a fresh pineapple. Normally not an impulse buyer, I couldn’t resist though. After putting the groceries away, I got on Eat Your Books and typed in strawberry and pineapple. One of the first things to come up was Strawberry-Pineapple Yogurt Ice Pops from Fine Cooking. As luck would have it, I also had a container of Greek yogurt in the fridge, so I was good to go! I also had my favorite popsicle molds (affiliate link) – Tovolo Groovy Ice Pop Molds, Yellow – Set of 6.
These were so easy and so good. The only thing I did different was the recipe was on the pineapple portion. Instead of dicing it, I pureed it. I was afraid that it might be more crumbly at the tip. So mine ended up more separated that theirs did. While, the pineapple was nice, the strawberry yogurt part stole the show. It was amazingly creamy – perhaps because of the Greek yogurt? Even Mr. Sidewalk Shoes commented that it was the best frozen yogurt pops that I’ve ever made. Next time I’ll blend the pineapple with the strawberry – or omit it altogether and just make the strawberry part.
A great start to the summer of the popsicle 2013!
- 1/2 cup granulated sugar
- Pinch of kosher salt
- 2-1/2 cups strawberries, hulled
- 1 cup Greek yogurt
- 1 cup small-diced pineapple
- Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved. Remove from the heat and let the syrup cool completely. Transfer the syrup to a 1-quart liquid measuring cup.
- Puree the strawberries in batches in a blender. Measure out 1 cup of puree (save any extra for another use) and combine it with the syrup. Stir in the yogurt until well-combined.
- Distribute the pineapple among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the pineapple. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more. (I did mine all in one step).
- To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes.
I’m sharing this with Girlichef
This will be my entry for Foodie Friday at Designs by Gollum!