Well, making popsicles is fun, easy, tasty, and a treat for anyone in your household. Plus, this time around you can get a little fancier and healthier than freezing Kool-Aid.
I’ve got a huge crush on Greek yogurt. Last week I wrote about making your own. This week, I’m making fresh Greek yogurt and fruit popsicles. To boot they only have about 80 calories per serving.
2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
2 cups Greek Yogurt (I prefer Fage 2%)
1/4 cup white sugar, or 2 tablespoons Agave
1 popsicle mold or 8 small paper cups (note if you are using cups, the freezing method i
slightly different). You can find at your local supermarket or drugstore.
8 popsicle sticks
Place the blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. If you don’t want to use white sugar, agave is a great substitute and provides ample sweetness.
If you don’t want all your berries blended and like thick chunks, you can choose also to fold the smaller blueberries and raspberries into the blended yogurt, sugar, and banana.
To finish, pour the mixture into molds and insert sticks. If using cups, fill each cup about ¾ of the way full. Freeze until partially frozen and slushy, about 30 minutes, then cover with tin foil and insert sticks through the center of the foil. Freeze until firm, about 6 hours.
To remove, run hot water over the outsides of the molds for a couple seconds, then gently wiggle the sticks. You should be able to pull out an intact popsicle. If the stick is stubborn, don’t yank, but repeat the above process.