Strawberry Jam Yogurt Pops Recipes

YOGURT AND JAM POPS

Steps:

• Have ready a 10-pop (1/3 cup each) popsicle mold (or other similar size). In a small saucepan, combine the cream, sugar and salt over medium-low heat. Cook, stirring, just until the sugar has dissolved, about 3 minutes. Transfer to a large bowl and let cool completely.
• Add the yogurt to cream mixture and stir thoroughly to combine. In a small bowl, stir together the jam and lemon juice.
• Using a large spoon, distribute the mixtures evenly among the molds, alternating between the yogurt mixture, the jam mixture, and the graham crackers. Use a butter knife or a skewer to swirl everything, but be careful to avoid overmixing. Cover and freeze for 1 hour.
• After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.
• To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.

STRAWBERRY YOGURT ICE POPS

Steps:

• 1. In a blender place 1 cup strawberries, milk, yogurt and honey and blend for 1 minute until smooth.
• 2. Place a strawberry slice in the bottom of a 3 ounce dixie cup. Repeat with the other cups.
• 3. Fill each cup 3/4 of the way full with the strawberry yogurt mixture and place them in the freezer.
• 4. Remove cups from the freezer after 1 hour and stick a popsicle stick into the center of each cup.
• 5. Place cups back in the freezer and let freeze for an additional 4-6 hours.
• 6. Remove cups from freezer, peel off the paper and serve immediately!

STRAWBERRY-ROSEMARY YOGURT POPS

Steps:

• In a small bowl, mix strawberries, vinegar, preserves and rosemary. Let stand 30 minutes; discard rosemary., Spoon 2 tablespoons yogurt and 1 tablespoon strawberry mixture into each mold or paper cup. Repeat layers. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

STRAWBERRY JAM YOGURT POPSICLES

Steps:

• In a medium bowl, whisk together the yogurt, jam, and honey. Stir in the diced strawberries.
• Pour mixture into popsicle molds.
• Freeze for 1 hour, place sticks in the molds, and continue to freeze for at least 5 hours.
• To remove pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

STRAWBERRY AVOCADO POPS

Steps:

• Combine the frozen strawberries, yogurt, honey and avocado in the bowl of a food processor and puree until smooth. Transfer to a bowl.
• Spoon about a tablespoon of the chopped fresh strawberries into each of 12 small paper cups. Fold the remaining chopped strawberries into the yogurt mixture. Spoon the yogurt mixture on top of the strawberries in each paper cup. Carefully insert an ice-pop stick into each pop. Freeze until solid, about an hour. Peel the paper cups off to serve.

FROZEN YOGURT POPS

Steps:

• Fold jam into yogurt. Fill ice-pop molds and freeze until firm, at least 6 hours; store for up to 3 days.