Around here it seems as though we can go through multiple boxes of fruit pops in no time. I’m not sure how that happens with just the two of us, but it does. It may have something to do with the fact that when it’s in the 90’s nothing sounds good except a fruit pop, or, of course, watermelon sorbet!
So, in an effort to both save money and keep our fruit pop consumption as healthy as possible, I finally broke down and purchased popsicle molds. I have no idea why I waited so long! Homemade popsicles are so easy to make and it’s nice to be able to tailor them perfectly to your tastes. Aside from having to plan ahead a little to freeze the two different layers, these yogurt pops are a breeze to make.
They combine the classic combination of strawberry and kiwi with vanilla yogurt to make the pops a little creamier and to add some protein. Honey and fresh lime juice are added to the puree mixtures to round out the flavors. Pour the puree mixture into your molds and a few hours later you will be enjoying real fruits pops that you can feel good about eating!
- 2 C strawberries, diced
- 2 C kiwi, diced
- ½ C fresh lime juice, divided
- ¼ C honey, divided
- 12 oz low-fat vanilla yogurt, divided
- Add strawberries and ¼ cup lime juice to food processor. Pulse until smooth. (If you want to have chunks of fruit in your pops, reserve a ¼ cup of the diced strawberries and stir them in after pureeing the rest.) Stir in 2 tablespoons honey and 6 ounces vanilla yogurt.
- Fill popsicle molds halfway with strawberry mixture. This is about 3-4 tablespoons per mold depending on size.
- Stick molds in the freezer for 1-2 hours.
- Rinse the bowl of the food processor. Add kiwi pieces and ¼ cup lime juice. Pulse until smooth. Stir in remaining honey and yogurt.
- Top off popsicle molds with kiwi mixture. Freeze for 4-6 hours before enjoying.
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This post is linked with What’s Cookin’ Wednesday.