As I promised on Monday, today I have a popsicle recipe to share with you that features roasted balsamic strawberries. To complement the sweet and savory flavor of the strawberries, I used tart Greek yogurt, sweetened just slightly with raw honey. I don't have much to say about these popsicles other than that they are delicious! I will definitely be making another batch soon. And I love that these are a healthy treat and packed with protein to boot. As the summer heats up, I'm sure I'll have many more popsicle recipes to share -- I've got a bunch of ideas brewing in my head already.
Roasted Balsamic Strawberry and Greek Yogurt Popsicles (printer-friendly version)
makes six popsicles
For the strawberries:
1 pound organic strawberries, rinsed, hulled, and cut in half
2 tablespoons raw sugar
4 tablespoons balsamic vinegar
For the yogurt:
1 cup plain Greek yogurt (I used 2% low-fat plain Chobani)
2 tablespoons honey
1. Preheat the oven to 350 degrees.
2. Place the halved strawberries in a bowl. Add the sugar and stir to combine, evenly coating the strawberries in the sugar. Add the balsamic vinegar and stir.
3. Pour the strawberry mixture (and all juices, use a spatula if necessary to scrape out any remaining liquid) into a baking dish. (I used an 11"x7" aluminum pan; use whatever you have on hand, so long as the berries are in a single layer.)
4. Roast the strawberries in the oven for 35-40 minutes, or until the juices are bubbling and the strawberries have softened.
5. Remove from the oven and let cool completely.
6. After the strawberries have cooled, add them (and all the liquid) to the bowl of a food processor. Pulse several times until the strawberries are slightly pureed. Now you're ready to make the popsicles!
7. In a small bowl, stir together the yogurt and honey until thoroughly combined.
8. Add a dollop of strawberries to the bottom of each popsicle mold, then add the yogurt mixture, continuing to layer until each popsicle mold is full. Use a skewer or thin knife to swirl the strawberries and yogurt together, using an up-and-down motion.
9. Place the tops on the molds and freeze for at least 4 hours.
makes six popsicles
For the strawberries:
1 pound organic strawberries, rinsed, hulled, and cut in half
2 tablespoons raw sugar
4 tablespoons balsamic vinegar
For the yogurt:
1 cup plain Greek yogurt (I used 2% low-fat plain Chobani)
2 tablespoons honey
1. Preheat the oven to 350 degrees.
2. Place the halved strawberries in a bowl. Add the sugar and stir to combine, evenly coating the strawberries in the sugar. Add the balsamic vinegar and stir.
3. Pour the strawberry mixture (and all juices, use a spatula if necessary to scrape out any remaining liquid) into a baking dish. (I used an 11"x7" aluminum pan; use whatever you have on hand, so long as the berries are in a single layer.)
4. Roast the strawberries in the oven for 35-40 minutes, or until the juices are bubbling and the strawberries have softened.
5. Remove from the oven and let cool completely.
6. After the strawberries have cooled, add them (and all the liquid) to the bowl of a food processor. Pulse several times until the strawberries are slightly pureed. Now you're ready to make the popsicles!
7. In a small bowl, stir together the yogurt and honey until thoroughly combined.
8. Add a dollop of strawberries to the bottom of each popsicle mold, then add the yogurt mixture, continuing to layer until each popsicle mold is full. Use a skewer or thin knife to swirl the strawberries and yogurt together, using an up-and-down motion.
9. Place the tops on the molds and freeze for at least 4 hours.
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