The days have been long and hot here in Texas (although this week, we have been graced with some non-stop rainy weather which is a nice change), so I'm constantly looking for healthy ways to cool down (especially since being pregnant has caused me to feel especially hot!), and popsicles tend to be something that I can just grab quickly and take a little breather.
With the sauce and granola and just general yumminess, these popsicles are fancy but also very versatile. You can eat these for breakfast, serve for dessert, or have for an afternoon snack. They are like little frozen parfaits, so you can really eat them at any time for a little pick-me-up.
I wanted the popsicle to have a bit of a "chocolate covered strawberry" feel, so I chose to use chocolate granola in this recipe. You can always make your own granola if you wish, but I decided to buy my own this time around. I used some of Nature Valley's granola, but you can always use your favorite kind if you have one. You can also use normal popsicle molds for this, or you can use glasses like these I picked up at Crate & Barrel. The trick is to pick a glass that will allow you to slide the popsicle out easily. After they are frozen, I like to place them in a bowl of lukewarm water for a few seconds to allow them to thaw just enough to pull them out.
Strawberry Greek Yogurt Popsicle with Chocolate Granola and Strawberry Sauce
- 2 1/4 cup plain greek yogurt
- Zest from 1 lemon
- 1 teaspoon vanilla bean paste
- 3 tablespoons maple syrup
- 3 strawberries
- Chocolate granola for sprinkling (I used this kind)
- 8 strawberries
- 1 tablespoon water
- 1 tablespoon maple syrup
- 1/2 tablespoon chia seeds
- Place the yogurt, lemon zest, vanilla bean paste, and syrup in a bowl. Mix with a hand mixer for 3 minutes (this gives it more of a "whipped" texture).
- In your glass/mold, muddle one strawberry at the bottom. Next, pour the yogurt mixture on top. Use the popsicle stick to stir the two together and create a bit of a swirl.
- For the granola, mine was a little chunky, so I smashed it a little bit to make it more coarse. Place on top of the yogurt mixture and gently press down so it sticks. Place a popsicle stick in the center of each glass/mold and put in the freezer for 3-4 hours.
- For the strawberry sauce, place strawberries, water, and syrup in a small sauce pan and heat over med-low heat. Stir continually and as the strawberries get soft, smash them with the back of a fork. Continue stirring for about 10 minutes. Turn off heat and add chia seeds.
- To serve, take popsicles out of the mold (I placed mine in lukewarm water so they popped out easier), drizzle with a bit of sauce, and sprinkle with some lemon zest.
recipe adapted from Let's Talk Evergreen