The seasonal Irish strawberries in the supermarkets are often far better value if you buy two containers instead of one. They go into cakes, ice-cream, sauces and jams and these, frozen yogurt pops are an ideal way of using up the extras that you haven’t gotten round to eating in time. Easy to make ahead, they are a great for after school in early Summer, a birthday party treat or if you just have a gang of kids hanging around in the holidays
Ice pop moulds come in all shapes and sizes, most have lids that keep the stick in place when it’s freezing and are to be had for mere pennies. If you don’t have any or are making pops for a large number, you can use any kind of appropriately sized plastic or polystyrene cup. Then just cover your moulds with foil, make a small incision in the centre and pop in a wooden ice pop stick, easily found in craft and art stores. When removing the pops, take them out of the freezer and allow them to stand at room temperature for a few minutes before placing a hot tea towel around them to loosen them from the moulds. Alternatively, dip them for a few seconds into a sink of very hot water and they should slip straight out.
2 tbsp sugar or to taste
560g of your favorite vanilla yogurt
Equipment. 8 x 80ml ice pop moulds
Method. Place the strawberries and and sugar into a blender and process until very smooth. Press the puree through a sieve to remove the seeds. Spoon a spoon of the strawberry puree and alternate with dollops of the yogurt until the ice pop molds are full. Insert the ice pop sticks and freeze until they are set (at least four hours). These pops are best eaten within the week, but generally don’t last that long.