I warned you that this week had a theme! From gluten free chicken sandwiches with a cool mint spiked yogurt and scalloped potatoes with sour cream and onion dip, this past week I have definitely been playing around in the kitchen. And while I thought the theme was “staying cool”, I guess it really should be “how fast can you go through two large containers of Greek Yogurt”.
On Sunday I had a genius idea to make a healthier frozen popsicle that Parrish and I could then enjoy throughout the week. A few years ago I snagged these classic popsicle containers:
from CVS during their summer clearance.
I started by making a small batch of simple syrup. 1/2 cup water, 1/2 cup sugar in a saucepan – bring to boil and continue stirring until the sugar dissolves.
Simple Indeed. Yields 3/4 cup, but you want to be sure to let it cool before using it in this recipe.
In to the blender:
2 1/2 cups sliced strawberries and 1/4 cup simple syrup.
Blend it up!
Using a tablespoon, spoon the strawberry mixture in to your popsicle molds:
Spoon in two tablespoons per mold, and then place the molds in to the freezer for 30 minutes without their top.
THEN, take a tub of Greek Yogurt:
I used Chobani Vanilla Greek Yogurt.
Spoon in the yogurt, filling the popsicle mold completely.
Be sure to press down the yogurt to avoid any bald spots.
Put on your tops and pop back in the freezer for six hours.
Voila! A gluten free summer treat that just happens to be pretty healthy too…and with a blue top, a bit patriotic.
I made a few of the pops with just plain strawberry puree, no yogurt. YUM!
I’m off to T.U.B. (total upper body) at my local Y. Last week this class made me SO SORE that I couldn’t crouch down for three days!!!