1 cup quartered California Giant strawberries
1 T honey
1 T lemon juice
2 T sugar
3 T water
½ cup Greek yogurt
½ cup cool whip
½ tsp vanilla
½ cup diced strawberries
Ice cream molds and sticks
In a small sauce pot, bring strawberries, honey, lemon juice, sugar, and water to a boil, stirring frequently. Blend in a blender until smooth and then chill until room temperature or colder.
In a small bowl, stir together the yogurt, cool whip, vanilla, and honey until well combined. Fold in diced strawberries.
Layer a little bit of each mixture into the ice cream molds until its about ¼ inch from the top.
Let freeze for 1 hour and then put popsicle sticks into each, leaving about 1 ½ inches of the stick exposed. Continue to freeze for at least 8 hours, preferably overnight.
To remove, run the molds under warm water until the popsicles remove easily. Enjoy!
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