While rummaging through my fridge, I realized my Fage greek yogurt was nearing expiration and I still had a good amount left. In order to prevent wasting food, I tried making Greek Yogurt Strawberry Popsicles.
PLUS I am devastated because it’s 90 degrees in November (I know, I know, I live in California) but whaaaat. I am so ready for scarves and sweaters. Also, I am definitely missing the changing leaves and crisp air typically associated with November.
Quick side note: I am 1 week away from going home and I am SO excited. Thankful for Thanksgiving. I am only concerned because going home means running a half marathon and I can honestly admit I am not at all prepared. I’m trying to focus on the brunch I will be devouring post-run. My grain-free heart is breaking because I can’t eat nutella stuffed french toast but I will definitely munch on a good omelet and endless breakfast potatoes.
For those living on the East Coast I apologize for the lack of relevance in this recipe because obviously you don’t want a popsicle when it’s 30 degrees but they’re still delicious!
So, I continue: these beauties are so refreshing and natural. I highly recommend if you have young kids or are simply looking to avoid extra sugar. I purchased a popsicle mold from amazon and popped it in the freezer.
This recipe works with blueberries, blackberries, peaches, mangoes, etc.
- 2 cups of greek yogurt
- 2 cups of strawberries
- In a blender, combine the yogurt and strawberries.*
- Put the mixture into the popsicle molds and freeze.