1 lb strawberries, hulled
1⁄3 cup plus 1⁄4 cup sugar, preferably superfine
2 tsp lemon juice
2 cups vanilla yogurt
You’ll also need:
2 large plastic squeeze bottles,
10 pop molds (1⁄2-cup capacity)
2. In a medium bowl,
3. Fill each pop mold with strawberry
4. Remove molds from freezer. Soften slightly at room temperature, about 5 minutes (or dip molds in warm water a few seconds). Remove pops from molds. Serve immediately, or wrap pops separately in plastic wrap, then store in freezer bag or container.
Tip: Large squeeze bottles (2-cup capacity) are available in crafts stores and baking supply stores, sometimes labeled for candy-making. To easily unmold the pops, use a pair of pliers to grip the sticks and gently pull out pops.