Strawberries & Cream Pops

Ingredients

• 1 pound strawberries, hulled and quartered 


• 2 teaspoons lemon juice




• 2 teaspoons granulated sugar




• 1 ¼ cups vanilla frozen yogurt

Directions

Step 1

Combine strawberries, lemon juice, and sugar in a medium saucepan. Cook over medium heat, stirring until the sugar is dissolved and the fruit has broken down (8 to 10 minutes). Transfer the mixture to a bowl and refrigerate, uncovered, until completely cooled (about 30 minutes).

Step 2

Let frozen yogurt soften for a few minutes at room temperature. Stir with a sturdy flexible spatula until pliable. (If it gets too soft, return to the freezer for a few minutes to firm up slightly.)

Step 3

Alternate layers of 1 tablespoon each of the frozen yogurt and compote into each of six 3-ounce freezer-pop molds until they’re almost full. Using a skewer or chopstick, gently stir to create a swirled pattern. Insert sticks. Freeze until solid, at least 6 hours or up to 1 week.

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