Summer's almost over here in Alabama. It's been a strange summer for us, too - this past weekend, we had highs in the 60s, as opposed to our usual August highs of upper 90s and even low 100s. We never did hit 100 degrees here, and it's been unseasonably mild and rainy.
As a result of such a strange summer, I didn't go totally heat-crazy and start making popsicles until, well, this week. I finally got rid of my SUPER-cheap crappy Wal-Mart popsicle molds and bought a nice set of Zoku "slow-molds" off of Amazon. These don't have the little freeze-base that makes pops in 5 minutes; you still need to freeze these for several hours. BUT, they were reasonably priced and got great reviews, so I jumped on them.
I've been collecting popsicle recipes ALL summer long, but decided that these needed to be made first. I had some amazing organic strawberries from Earth Fare, some local honey from Meridianville, and a fridge full of plain yogurt, which is all that you need to make these sweet and healthy popsicles! Plus, with only 3 ingredients, you KNOW what you're eating, and it's a LOT cheaper than buying pops from the grocery store.
You can make these with pretty much any fruit - peaches, blueberries, you name it! I'm not sure how soy or coconut milk yogurt freezes, but it would probably work for vegan, along with using agave nectar for the honey.
2 pints fresh strawberries
3 Tbsp honey, divided
2 6oz containers plain Greek yogurt (I used Chobani)
Hull the strawberries or simply cut off the tops with a paring knife. Slice the strawberries and place into a food processor or blender. Add 2 Tbsp of honey.
Pulse 4-5 times or until the mixture is blended but not completely liquid.
Empty the yogurt into a small bowl. Add the remaining 1 Tbsp of honey and whisk to combine.
Alternating layering the strawberry puree and the yogurt into your popsicle mold. I was just able to fill six 4oz molds.
Freeze until frozen and firm.