Summer treats are coming in hot. Well, actually cold. Frozen to be exact. Take advantage of in-season berries by making these strawberries and cream ice pops. Think of this as your yogurt parfait in a mold. Cool? All signs are pointing to yes.
Ingredients
2 cups fresh strawberries, hulled and halved
1/4 cup Crown® Lily White® Corn Syrup
3 tablespoons sugar, divided
1 1/2 cups Greek style yogurt
1/2 teaspoon pure vanilla extract
Directions
1. Combine strawberries with 2 tablespoons of corn syrup and 1 tablespoon of sugar in a blender or food processor and puree until smooth. Transfer to a small bowl and set aside.
2. Combine yogurt with remaining 2 tablespoons of corn syrup and 2 tablespoons of sugar in another bowl. Add vanilla and stir until smooth.
3. Spoon mixtures into popsicle molds in alternating layers. Swirl layers using a thin knife to pull the berry mixtures up the sides creating fun designs. Add sticks and freeze until solid; about 12 hours or overnight. To unmold popsicles, run water along the sides until loosened.
Recipe and image courtesy of BakeGood.ca.
