Strawberries and Cream Popsicles

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The corn syrup helps to keep the popsicles smooth and from freezing too hard.

10 (3-ounce) pops
2 cups fresh strawberries, hulled and halved
1/4 cup Crown® Lily White® Corn Syrup
3 tablespoons sugar, divided
1-1/2 cups Greek style yogurt
1/2 teaspoon pure vanilla extract

Combine strawberries with 2 tablespoons of corn syrup and 1 tablespoon of sugar in a blender OR food processor and puree until smooth. Transfer to a small bowl and set aside.

Combine yogurt with remaining 2 tablespoons of corn syrup and 2 tablespoons of sugar in another bowl. Add vanilla and stir until smooth.

Spoon mixtures into popsicle molds in alternating layers. Swirl layers using a thin knife to pull the berry mixtures up the sides creating fun designs. Add sticks and freeze until solid; about 12 hours or overnight. To unmold popsicles, run water along the sides until loosened.

Total Time
Freeze Time 12 hours
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