Strawberry-Yogurt Swirl Popsicles

PREP: 10 mins
TOTAL: 6 hours with freezing
SERVES: 10

1 lb. strawberries, hulled
1/3 cup plus 1/4 cup sugar, preferably sugar-fine
2 tsp lemon juice
2 cups vanilla yogurt
You'll also need: 2 large squeeze bottles, 10 popsicle molds (1/2 cup capacity), and popsicle sticks

1) Place strawberries, 1/3 cup sugar and lemon juice in blender, purée for 3 mins. Pour into large plastic squeeze bottle and screw on bottle cap.

2) In a medium bowl, stir remaining 1/4 cup sugar into yogurt until sugar is dissolved. Pour into second squeeze bottle and screw on bottle top.

3) Fill each Popsicle mold with strawberry and yogurt mixtures, alternating squeezing or spooning the mixtures in each mold to create a swirl pattern. Place tops on molds; insert wooden Popsicle sticks. Freeze at least 6 hours or until solidly frozen.

4) Remove molds from freezer. Soften slightly at room temperature, about 5 mins. Remove Popsicles from molds. Serve immediately, or wrap Popsicles separately in plastic wrap; then store in freezer bag or container.

TIP: You can also dip the mold in warm water for just a few seconds. Popsicles should pop right out. Large squeeze bottles (2 cup capacity) are available at most craft or baking supply stores In the candy making section.


PER SERVING:

103 calories
3 g protein
22 g carbohydrates
1 g fiber
1 g fat (0 g saturated fat)
2 mg cholesterol
33 mg sodium