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Recipe Summary test

prep:
30 mins
cook:
5 mins
total:
35 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small pot, bring the sugar and 1/2 cup water to a boil; lower the heat and simmer until the sugar is dissolved, about 5 minutes. Let cool.

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  • Using a food processor, puree the sugar syrup, strawberries, yogurt, lemon juice and salt. Strain through a fine-mesh strainer set over a bowl; discard the seeds.

  • Divide the mixture among the molds, insert the ice-pop sticks and freeze until solid, about 5 hours.

  • Place the chocolate topping in a deep, wide cup. Remove the pops by running warm water over the molds. Working with 1 at a time, keeping the remaining pops frozen, dip into the chocolate to coat the top two-thirds. Let harden slightly; dip again. While still wet, sprinkle the pops with the almonds.

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