Since Bret doesn’t eat strawberries (or berries in general – poor fella’), I always seem to have strawberries that need to be frozen or will go bad. I have bags of those frozen strawberries (and some bananas and peaches) and usually blend them up for a breakfast smoothie. I decided this time to make something different – Fruit and Yogurt Pops!
You wouldn’t believe how hard it was to find popsicle molds that weren’t tricky to put together. I just wanted one you stuff the mixture into and freeze. They come in metal and plastic, with sticks and without sticks, and some are just plain complicated. Finally I found these online and really liked them because it’s a small set with just four pops – just the right size for our freezer.
I essentially made a smoothie and spooned it into the molds, then popped them in the freezer overnight for maximum freeze. They came out perfectly. I can’t believe I’ve been paying five to six bucks for fruit pops from the grocery store!
These pops were creamy, fruity and refreshing. (The smoothie mixture before they were frozen was also great…) I’ll be making these often this summer with our leftover frozen fruits. You can mix and match the fruits and yogurt flavors and still come out with delicious pops!
- 1 C frozen strawberries
- 1/2 banana
- 1 6 oz. container blueberry Greek yogurt
- 1/2 tsp vanilla
- 1-2 tbsp evaporated milk or milk
- 1-2 tbsp heavy or whipping cream
Dump all of the ingredients into a blender and puree until smooth. Adjust the milk/cream to a spoonable consistency and spoon into the molds. Freeze for at least 4 hours - but better overnight.
Tips and Tricks:
Use whatever fruit or flavored yogurt you have or like. Even vanilla Greek yogurt would work.
The banana I used wasn't frozen.
If you don't have cream, just use all evaporated milk or regular milk. Cream does make it smoother, though.
Take a taste before you put them in the molds - add a little Truvia or sugar if the fruit and yogurt don't make them sweet enough.