There’s one dessert that doesn’t have any age limits—the popsicle. Come over to my house for dinner and you don’t have to wait for the heat of summer to find us eating popsicles for dessert. My almost five-year-old daughter Chiara has a love of strawberries as you may remember from the gluten-free Vanilla Birthday Cake with Strawberry Frosting I made for her party last year. So this popsicle is for you, my sweet love.
“What I love about freezer pops is that they’re practically foolproof—and as healthy as you want them to be.”
Pick a fruit (of your choice), add a little sugar (of your choice) and some liquid (of your choice), and you have yourself a sweet treat you can feel good about. And, don’t worry about exact quantities: The recipe is based on what I had in my kitchen, but a little more, a little less, it all makes for a great popsicle. I’ve also included dairy-free options, if you like. As with any recipe, I taste as I go along. Once you’ve blended together the ingredients, taste it: That’s what your popsicle will taste like when its frozen, so adjust as desired.
One 10-ounce bag frozen strawberries, thawed and drained or fresh strawberries
One 4-ounce container plain greek yogurt or non-dairy yogurt
½ cup heavy whipping cream, coconut cream or pureed silken tofu
¼ agave nectar, honey, maple syrup or simple syrup
- To loosen the popsicles from the molds, just run hot water over the bottoms until they release, about 15 seconds.
- Purée all of the ingredients in a blender until smooth. Pour into molds and freeze for 30 minutes. Insert sticks, then freeze until solid, about 24 hours.