Strawberries and Cream Popsicles

Ingredients

• 1 quart strawberries, stemmed and halved
• 1 1/2 cups plain, nonfat greek yogurt
• 3/4 cups whole milk
• 1/4 cup honey
• 2 teaspoons vanilla extract
• Popsicle Mold

Steps

1. 1

   Preheat oven to 400°F. Line a cookie sheet with parchment paper. Place the strawberries onto the cookie sheet and roast for 25 minutes, stirring half way.

2. 2

   Allow the strawberries to cool slightly before placing in blender. Pulse 2 to 3 times– enough so the strawberries become pureed but some chunks remain.

3. 3

   In a medium bowl, whisk together remaining ingredients. Scoop 1 tablespoon of strawberry puree into each popsicle mold, then fill it 1/2 way up with the “cream.” Dollop 1/2 tablespoon of puree on top, then fill nearly to the top with the cream. Finish with another 1/2 tablespoon of puree on top. Fit with popsicle stick and freeze for at least 4 hours, preferably overnight.