Strawberry Greek Yogurt Pops

I wanted to lay off on the dessert talk for a bit, but with all the sweet, delicious fruit in season, it is hard not to keep making dessert after dessert. The best part about fruit, is that it does most of the work for you and you really just add a dash of this or a dot of that and your done. Most recently I made strawberry Greek yogurt popsicles, trying to beckon in the New York summer that just doesn't seem to want to come. This cool treat is so easy to make, you wonder why you ever bought popsicles in the first place. The tangy yogurt against the sweet strawberries are the perfect combination. All you need are some popsicle molds which you can find practically anywhere, but I got mine a couple years ago at Bed Bath & Beyond. Click here to check out these cute rocket-shaped molds.

Here are the ingredients for The kitchn blog's Strawberry-Yogurt Popsicles (makes 4-6 depending on size of molds):
-1 pint strawberries, cored and quartered
-1/4 cup granulated sugar
-2 tablespoons water
-1 teaspoon lemon juice
-1 cup Greek style yogurt

To begin, core and quarter strawberries.
Combine strawberries, water, and sugar in medium saucepan and simmer for about 5 minutes until strawberries are very soft.
While strawberries are simmering, juice the lemon. Remove strawberries from heat and place in food processor along with lemon juice. Pulse until fruit is almost pureed, but not liquefied. It will just take a few pulses.

Place mixture in refrigerator to cool completely.

Once cool, stir in Greek yogurt until well combined. Pour into molds and place into freezer for a least 8 hours. To remove from molds, run under hot water to loosen the popsicles from the sides.
Eat on a hot or in my case - rainy day. I can envision making these pops with other fruits and switching up the yogurt depending on what the fruit is!