Strawberri­es & Cream Pops


ACTIVE: 30 min TOTAL: 63/4 hrs

TO MAKE AHEAD: Freeze for up to 1 week.

EQUIPMENT: Six 3-oz. freezer-pop molds

A glossy compote made from strawberri­es swirled with softened frozen yogurt gives these pops Creamsicle vibes.

1 pound strawberri­es, hulled and quartered

2 teaspoons lemon juice

2 teaspoons granulated sugar

11/4 cups vanilla frozen yogurt

1. Combine strawberri­es, lemon juice and sugar in a medium saucepan. Cook over medium heat, stirring, until the sugar is dissolved and the fruit has broken down, 8 to 10 minutes. Transfer the mixture to a bowl and refrigerat­e, uncovered, until completely cooled, about 30 minutes.

2. Let frozen yogurt soften for a few minutes at room temperatur­e. Stir with a sturdy flexible spatula until pliable. (If it gets too soft, return to the freezer for a few minutes to firm up slightly.)

3. Alternate layers of 1 tablespoon each of the frozen yogurt and compote into each of six 3-ounce freezer-pop molds until they’re almost full. Using a skewer or chopstick, gently stir to create a swirled pattern. Insert sticks. Freeze until solid, at least 6 hours or up to 1 week. SERVES 6: 1 pop each

Cal 75 Fat 2g (sat 1g) Chol 5mg Carbs 14g

Total sugars 10g (added 7g) Protein 1g

Fiber 1g Sodium 16mg Potassium 111mg.

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