What business does a baking blog have to be making popsicles??
Remember how I started off my last post saying the week felt long? Well, scratch that, this last week felt twice as long! I was sick! Stomach flu. I am finally better, but still not in the mood to be in my kitchen, spreading germs to all my baking and cooking supplies and utensils. But I did want to make something that utilized the strawberries I bought a week ago. And since I needed to start eating yogurt (to help replenish intestinal health), why not make yogurt pops?
And, in case you haven’t tried it, wasabi peas are perfect for ice cream and yogurt toppings. Hope you enjoy!
Strawberry Yogurt Pops (with wasabi peas)
A pint of strawberries, hulled, chopped
1/3 cup sugar
pinch of salt
2 teaspoons lemon juice
1 and 1/3 cup plain yogurt
1/2 cup wasabi peas, crushed or chopped coarsely (optional)
Macerate strawberries and sugar in a bowl for about 30 minutes. Add to blender with with salt, lemon juice, and yogurt. Transfer to a bowl and fold in the wasabi peas with a spatula. Pour carefully into a 10-count pop ice mold. If using wooden sticks, add only after partially frozen, about two hours. Let freeze for a few more hours, or overnight. Unmold and sprinkle with more crushed wasabi peas, if desired.