Summer is almost over, but it is nowhere near the ending for frozen treats. I eat them all year round. 😛 During winter time, I would turn on the heater to eat ice cream or popsicle. Haha… Pretty ridiculous, right? But those treats are so hard to resist!
Last year, Bryan bought me a popsicle mold. We tried making some pineapple and coconut popsicles, but they were too icy. We didn’t like them. Ever since then, the popsicle mold had been sitting in a lonely corner and collecting dust.
Last week, I finally decided to make some popsicles. I made these yogurt popsicles, and they turned out perfect. They were not overly sweet with a hint of tangy flavor from the yogurt. They tasted like sweet lassi in Indian restaurant or plain frozen yogurt (like Pinkberry). They were pretty creamy and unbelievably easy to make. These are the treats that everyone will love!
On a side note, I LOVE Fage yogurt!!! It is so thick and creamy. No other brand can compare with them. My favorite is the Total 0% with honey. If you haven’t tried it, go and get it!
Yogurt Popsicles (Adapted from Just One Cookbook)
– 2 cups plain Greek yogurt
– 2 cups sugar
– 1 cup water
- For the simple syrup, in small saucepan over medium heat, combine the sugar and water. Stir and cook until sugar dissolves. Turn up the heat and bring to a boil. Reduce heat to medium-low and simmer for 3 more minutes. Remove from heat and let it cool.
- In a large bowl, add the yogurt and 1 cup simple syrup. Whisk until combined and smooth. Taste and add 1 – 3 tablespoons more syrup if desired. Fill the popsicle molds with yogurt mixture. If using molds that contain sticks or hold wooden ones in place, put on lids and freeze. If using open cup molds, freeze until beginning to set, about 1½ hour, then insert the sticks and put back in freezer.
- After about 5 hours, popsicles are ready. If the popsicles are stuck in the molds, dip the molds in warm water for 10 seconds or so. Remove molds and serve.
- Greek yogurt is just strained yogurt. You can make your own with regular yogurt, follow this recipe.
- If you don’t have popsicle molds, you can use those small 3-ounce paper cups.
- Simple syrup leftover can be kept in an airtight container for 1 month. You can use it in drinks and cocktails.
- For storage: Place a wax paper around the popsicle and put in a Ziploc bag. They can be kept for at least a few days in the freezer. (Maybe even longer.)