I bought a popsicle mold last week and now I’m a popsicle-making menace. First installment? Roasted strawberry popsicles with cool Greek yogurt and a sweet balsamic swirl.
(By the way, I’m not going to refer to these as “ice pops.” “Popsicle” is a genericized trademark, meaning that in popular parlance, we refer to all frozen sweet treats on a stick using the popular brand name. Think of kleenex (for tissues) and google (as a verb, “to search for online”) for other examples of trademark erosion.)
I don’t know what prompted the purchase of an almost $20.00 popsicle mold, but it’s the best decision I’ve ever made. I called three kitchen stores in town looking for a mold that a) took plain old wood popsicle sticks, and b) wasn’t shaped like stars or rocket ships. No dice. (Though an eager yet hopelessly misguided salesperson at Williams Sonoma thought I might want an auto-freezing mold that only made two at a time. *Snort* Two popsicles? And it costs how much??) So, long story short, the NorPro mold on Amazon started looking like a better and better idea, and eventually I sprung for it.
And the result? I love this thing. So worth it. This mold is BPA-free, so your popsicles don’t taste like plastic. It takes regular popsicle sticks and makes adult-sized popsicles. No one will assume I’m an exhausted mom sneaking one of her toddler’s teething pops. I’m a grown woman and I just want to eat all my food in frozen form on a stick, okay? And these popsicle molds fit the bill.
J was skeptical at first, and then I made coconut milk fudgesicles and we ate them all in two days. Okay, he admitted, slurpring icy chocolate happiness on the porch with me, this popsicle mold wasn’t such a bad idea.
And yesterday! Yesterday was 96 degrees, and I was thanking my lucky stars for refreshment on a stick. I finally broke down and turned on the air conditioning around 8:00p.m., but these strawberry popsicles got me through the day. That, and The Seven Year Itch on Netflix. Marilyn seemed appropriate for this steamy weather.
Let’s talk about these strawberry popsicles.
That’s what you’re here for, right? The recipe was inspired by the roasted strawberry pops over at Take A Megabite. As you’ve come to expect, I took a violent departure from the printed directions and made something totally different. Tsk tsk…typical.
Anyways. They are delicious, thankyouverymuch. The balsamic swirl was inspired by the strawberry-balsamic ice cream from Molly Moon’s ice cream. (Which has ruined me for regular ice cream, forever.) The decision to add Greek yogurt and stevia was an attempt to make these semi-healthy. I ate one for breakfast and patted myself on the back, and you can too. (Then I ate carrot cake and enchiladas, because perspiring is apparently hard work.) Next time I won’t bother with the layering and the swirling, because they’ll be just as tasty with everything mixed together.
So, enjoy these wherever you are, even if it’s not brain-melting hot outside. I’m going to be freezing up more frozen life-saving deliciousness all summer, so stay tuned for more recipes, and maybe shell out for a nice popsicle mold. It’s worth it, I promise!
- 1 lb. strawberries, hulled and quartered
- 1 Tbsp. sugar
- 1/3 c. water
- 6 oz. Greek yogurt
- 1/2 tsp. stevia
- 1/4 c. (2 oz.) almond milk
- 1/4 c. (2 oz.) balsamic vinegar
- Preheat oven to 425F and line a rimmed baking sheet with foil or a silicone baking mat. Toss strawberries with sugar and spread evenly on baking mat. Roast 20 minutes until they begin to brown slightly and shrivel, hopefully getting a bit syrupy in the process.
- While strawberries are cooking, make balsamic reduction. Pour vinegar into a small saucepan and boil over medium-high heat for about 2-3 minutes until it reduces into a light syrup. Remove from heat and set aside.
- Stir together Greek yogurt and stevia and set aside. Get your popsicle mold and sticks ready.
- Once strawberries are done roasting, blend with water into a chunky puree. Spoon roughly 2 Tbsp. strawberry mixture into the bottom of each mold. Divide yogurt evenly between molds, and top with 1/2 - 1 tsp. balsamic reduction. Swirl contents of each mold with a chopstick. Pour remaining strawberry mix on top of each mold, leaving 1/4" of headspace to allow for freezing. Attach lid, put in sticks, and freeze solid, about 4 hours.
- Run mold under warm water, holding upside-down, to loosen popsicles. Store in the freezer with a sheet of waxed paper between them, or unmold one at a time as you want to eat them.