Ingredients:
- 1 cup fresh ripe strawberries, hulled and roughly chopped (reserved for swirl)
- 1 Tbsp maple syrup or honey (for swirl puree)
- 2 cups fresh ripe strawberries, hulled, roughly chopped (for base blend)
- 3 cups full-fat Greek yogurt
- 1/4 cup maple syrup or honey (for yogurt base)
- 1 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1/8 tsp fine sea salt
Instructions:
- Prepare the Fruit: Wash and hull all 450g (1 lb) of strawberries.
- Create the Swirl Puree: Place the reserved 1 cup (150g) of chopped strawberries and 1 tablespoon of sweetener into a small bowl. Use a fork to roughly mash the mixture, creating a chunky, textured puree. Set aside.
- Create the Base Blend: Place the remaining 2 cups (300g) of strawberries into the blender or food processor. Blend until completely smooth.
- Combine Wet Ingredients: In a medium bowl, whisk together the Greek yogurt, 1/4 cup of maple syrup (or honey), lemon juice, vanilla extract, and sea salt until smooth and well-combined.
- Fold in the Strawberry Base: Gently fold the smooth strawberry puree (from Step 3) into the yogurt mixture until just incorporated. The mixture should be thick and light pink.
- Layer the Moulds: Take your prepared popsicle moulds. Spoon a small amount of the plain yogurt base mixture into the bottom of each mould.
- Swirl and Fill: Alternate filling the moulds with the creamy yogurt base and the chunky strawberry puree (from Step 2). Use a skewer or thin knife to gently swirl the mixtures together for an attractive marbled effect. Do not over-swirl.
- Insert Sticks: Place the lids or sticks into the moulds. If using loose sticks, insert them after 1 hour of freezing to ensure centred placement.
- Freeze Solid: Place the moulds in the freezer on a level shelf for a minimum of 4–6 hours, or preferably overnight, until completely solid.
- Release the Pops: Fill a container with warm water. Dip the frozen moulds, one at a time, into the warm water for about 10–15 seconds to gently loosen the edges. Serve Immediately.