12 ounces fresh strawberries, washed, hulled and then cut in quarters
¼ cup sugar
2 cups Cabot Plain Greek Yogurt
4 ounces store bought shortbread cookies, crumbled
ADD the diced strawberries and ¼ cup of sugar into a blender. Let sit for 5 minutes for the berries to macerate.
PUT the shortbread cookies into a plastic bag. Using a rolling pin, gently crush the cookies.
BLEND the strawberries and sugar on high speed until it forms a puree-like consistency.
ADD the 2 cups yogurt and blend until incorporated fully, using a spatula to scrape down the sides as needed.
POUR the mixture into popsicle molds until they are 85% full.
SPRINKLE the crumbled shortbread cookies into each mold, then insert the sticks/base of the mold.
FREEZE for 8 hours or overnight.
*To remove, run the popsicle molds under warm water until the pops loosen and remove.
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