Strawberry and Lime Yogurt Freezer Pops
Ripe June strawberries make a bright ribbon through lightly sweetened yogurt. Rather than blend everything together, alternate spoonfuls in the molds so some bites taste mostly of berries and others are creamy. This makes about six 80 ml pops; the exact number depends on the capacity of your molds and how much headroom they need.
What to set out
- 220 g hulled strawberries, washed and drained
- 250 g plain whole-milk Greek yogurt
- 2 tablespoons maple syrup, divided, plus a little more to taste if needed
- 1 tablespoon lime juice and 1/2 teaspoon finely grated lime zest
- Six freezer-pop molds with sticks, a fork and two mixing bowls
Make two mixtures
Mash the berries with 1 tablespoon maple syrup and the lime juice until juicy but still flecked with small pieces. Break up any pieces bigger than a pea so the frozen fruit is easy to bite. In a second bowl, stir the yogurt with the remaining syrup and the lime zest. Taste the two mixtures together on a spoon. If the berries are especially tart, add a teaspoon of syrup to the fruit; freezing will mute the sweetness.
Layer, swirl and freeze
- Put a spoonful of strawberry mixture in each mold. Add a spoonful of yogurt and repeat until the molds are filled to their fill lines. If there is no line, leave about 5 mm of space at the top.
- Tap the molds gently on the counter to settle the layers. Slide a narrow spoon handle down the inside of each mold and draw it up once or twice for broad streaks. Insert the sticks and freeze upright for at least 6 hours, or until solid.
- To release a pop, run lukewarm water over the outside of the mold for a few seconds without wetting the top, then pull gently.
If the stick comes out on its own, the centre may still be soft. Put the stick back and freeze longer. If a fully frozen pop refuses to move, repeat the warm-water step briefly instead of twisting hard enough to snap it.
