12ouncesplain Greek yogurt(2% or 4% milk fat; 2-6 ounce containers)
2cupsdiced strawberries(stems removed)
1/4cuphoney or maple syrup
2tablespoonsfreshly squeezed lemon juice
Combine all ingredients in the bowl of a food processor or blender and grind until well combined, about 10 seconds, stopping to scrape down the sides of the bowl as necessary. Taste and adjust sweetness if needed.
Divide the yogurt mixture evenly among reusable popsicle molds.
Freeze for at least 4 hours or overnight before serving. Run popsicle molds under warm water briefly to help loosen. Serve.
Store any remaining pops in a freezer bag with as much air removed as possible for up to 3 months.
Use frozen strawberries if that's what you have. You may need to stop and start the blender a few times to get it going.
Stir together the ingredients instead of using the food processor for pops with bigger berry pieces.
When you're done blending the ingredients together, taste it for sweetness and if it doesn't taste sweet enough, add a touch more honey or maple syrup. They will taste the same when frozen, so this is your best bet to ensure that they taste great.
Use whole milk yogurt. This will enhance the creamy texture, offer the fats that your toddler's brains need, and will just taste better.
Run the molds or cups under warm water if needed to help them release easily.
To make these for a baby, omit the honey and either skip added sweetener or use maple syrup.
To make without a blender, dice the berries, stir everything together and add to popsicle molds. Freeze as directed.
To make these 3-ounce plastic cups, place on a plate or a small baking dish. Add mixture, then place a popsicle stick into the center and surround with sliced strawberries, if desired. Freeze as directed. Snip the edge of the cup to peel it away.