Everyone eats popsicles in the Summer. Or if you’re like me, I could eat them all year long! So what’s the problem with making them yourself? It’s just as easy buying them at a store, plus it’s healthier. All you need is fresh Strawberries, Agave syrup, Lemon Juice, and some Yogurt, along with a blender and popsicle molds.
Agave syrup is a natural alternative to sugar that has a lower Glycemic index and is sweeter than refined sugar so you won’t need as much. My popsicle molds were relatively small so I had a bit extra for later. Just chill in the fridge till you have an empty mold available. I did a mixture of pureed Strawberries and Yogurt for a creamy consistency. To give it a softer texture, I cooked down the Strawberries with the Agave syrup, so when you bite into them you don’t get frozen Strawberry chunks. Add more syrup if your Strawberries aren’t sweet enough or too tart, mine were pretty ripe.
Homemade Strawberry and Yogurt Popsicles Recipe
In a medium sauce pan, simmer the Strawberries and Agave until very soft, about 5-7 minutes. Pour into blender or food processor, add the Lemon juice, and pulse a few times, until fruit is almost pureed but not liquified. The puree makes about over a cup. Chill in the refrigerator until cool.
Stir yogurt into the chilled Strawberry mixture until combined. Pour into popsicle molds and freeze for at least 8 hours or overnight. To remove, run some warm water over the outside of the mold until you can gently pull the popsicle out.
Total Time: 10-15 minutes
Yield: Makes 4-8, depending on the size of your popsicle molds