Strawberry Banana Yogurt Popsicles

Name: Strawberry Banana Yogurt Popsicles
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1½ cups (360 g) whole-milk vanilla yogurt, cold, stirred smooth; 1 cup (150 g) fresh strawberries, hulled and halved (for blending); 1 medium (120 g) ripe banana, peeled and broken into chunks; 2 tablespoons (42 g) honey; 1 teaspoon (5 ml) fresh lemon juice; ½ cup (75 g) fresh strawberries, hulled and finely diced into ¼-inch (6 mm) pieces (for stirring in)

From the MyKitchenBank Kitchen

Creamy, lightly sweet popsicles made by blending vanilla yogurt with ripe strawberries, banana and a drizzle of honey. Chunks of strawberry keep every bite fruity, and there's no cooking involved.

Prep: 15 min
Cook: —
Wait: 6 hr 10 min
Total: 6 hr 25 min
Makes: 8 popsicles (using 3-ounce / 90 ml molds)

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Steps

Before you start

Check that your popsicle molds fit flat in your freezer, and clear a level spot for them.
Use a very ripe banana (yellow with brown freckles) for the best sweetness and smooth texture.
Plan for at least 6 hours of freezing, or freeze overnight.
Have a tall glass of warm water ready for unmolding later.

1
Prepare the fruit
- Hull all the strawberries.
- Halve 1 cup (150 g) of them for blending and finely dice the remaining ½ cup (75 g) into ¼-inch (6 mm) pieces.
- Peel the banana and break it into chunks.
- Keep the diced strawberries in a small bowl.
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Ready when: Diced pieces are no larger than ¼ inch so they fit easily into the molds.
Tip: Dice the strawberries small, or large pieces will jam in the narrow molds.
2
Blend the base
- Add the yogurt, halved strawberries, banana chunks, honey and lemon juice to the blender.
- Blend on medium-high for 30 to 45 seconds, stopping once to scrape down the sides.
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Ready when: The mixture is pale pink, completely smooth and pourable, with no banana lumps.
Tip: Taste now. If your berries are tart, add another teaspoon of honey, since freezing dulls sweetness.
3
Stir in fruit pieces
- Pour the blended mixture into a spouted measuring cup.
- Gently fold in the diced strawberries with a spatula so they're evenly spread through the base.
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Ready when: Red flecks are evenly distributed throughout the pink mixture.
4
Fill the molds
- Set the molds upright on a small tray.
- Pour the mixture into each mold, leaving about ¼ inch (6 mm) of space at the top because the mixture expands as it freezes.
- Tap the molds firmly on the counter 3 or 4 times to release air bubbles.
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Ready when: Each mold is filled to just below the rim, with no big air pockets.
Tip: Use a measuring cup with a spout or a small funnel to avoid drips that make the molds sticky.
5
Add sticks and freeze
- Snap on the mold lids and insert the sticks.
- If your molds have no lid, freeze for 1 hour first, then push the sticks in so they stand straight.
- Carry the tray carefully to the freezer and freeze on a level surface for at least 6 hours.
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Ready when: Popsicles are rock solid and the sticks don't wiggle when gently pushed.
Tip: Don't test early. Partly frozen popsicles will pull apart from the sticks.
6
Unmold and serve
- Fill a tall glass or the sink with warm tap water.
- Dip each mold up to the rim for 10 to 15 seconds, without letting water get into the popsicle.
- Gently pull the stick to slide out the popsicle.
- If it resists, dip for another 5 seconds.
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Ready when: The popsicle slides out cleanly with a glossy surface.
Tip: Don't pull hard on a stuck popsicle, because the stick can pull out. Dip it a little longer instead.

Good to know

Tips

Whole-milk yogurt gives creamier, less icy popsicles than low-fat or nonfat.
Honey should not be given to children under 12 months old. Use maple syrup if serving to babies.
Ripe fruit is key because freezing dulls sweetness.
For clean layers, pour half the base, freeze 1 hour, then add the rest.

Make ahead

"Popsicles can be made up to 2 weeks ahead. Once solid, unmold, wrap each one in parchment or plastic wrap and store in a freezer bag so molds can be reused."

Storage & reheating

"Freezer: keep in the molds or individually wrapped in an airtight freezer bag for up to 2 months. Texture is best within 2 weeks. Not suitable for room temperature or fridge storage. They begin to melt in a few minutes at room temperature, so eat promptly. To serve, run the mold under warm water for 10 to 15 seconds."

Substitutions

whole-milk vanilla yogurt → Plain whole-milk Greek yogurt plus 1 tablespoon extra honey. Texture will be thicker and tangier; add a splash of milk if blending is difficult.
honey → Maple syrup. Use the same amount. Maple syrup is also suitable if serving to a vegan guest, with a plant-based yogurt.
fresh strawberries → Frozen strawberries, thawed and drained. Use the same weight. Pat dry to avoid icy popsicles.
ripe banana → ½ cup (120 g) unsweetened applesauce. Gives similar body and sweetness, with a milder flavor.