Ingredients
½cupgranulated sugar
½cupwater
1lbstrawberries,hulled and halved
1tbsplemon juice
1cupyogurt,plain or vanilla
Preparation
In a small saucepan over medium heat, stir the sugar and water together. Bring to a boil and stir until sugar is dissolved. Chill until cold, or set the pot in a bowl of ice to cool.
In a blender or food processor, puree the strawberries, lemon juice, and 3 tablespoons of the simple syrup until smooth. Taste and add more simple syrup if you like. Transfer to a measuring cup or bowl.
In a bowl, whisk the yogurt to smooth out the lumps.
Fill the molds by alternating about 1 tablespoon of fruit puree and 1 tablespoon of yogurt. Continue alternating yogurt and berries until the molds are filled to ¼-inch from the top.
With a skewer or chopstick, poke deep into the popsicle molds and swirl the yogurt and fruit together.
Freeze for 1 hour. Remove the mold from the freezer and insert the popsicle sticks, leaving about 2 inches of each stick above the mold. Return to the freezer for another 3 to 4 hours or until frozen.
Dip the bottom and sides of the mold in a container of hot water and hold just long enough to slightly thaw the popsicles so they release them from the mold.
Serve at once or transfer them to freezer bags and store them in the freezer.
