Thursday, July 28, 2011

Strawberries and Cream Popsicles

 

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:

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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.

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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:

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2 1/2 cups sliced strawberries and 1/4 cup simple syrup.

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Blend it up!

Using a tablespoon, spoon the strawberry mixture in to your popsicle molds:

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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:

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I used Chobani Vanilla Greek Yogurt.

Spoon in the yogurt, filling the popsicle mold completely.

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Be sure to press down the yogurt to avoid any bald spots.

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Put on your tops and pop back in the freezer for six hours.

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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!

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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!!!