I found this week's popsicle recipe from the latest issue of Rachel Ray's Everyday Magazine. As soon as I saw the words Strawberries 'n' Cream Pie Ice Pops, I knew I had to make them. I think I was seduced by the idea of a creamy strawberry popsicle loaded down with chunks of graham cracker crust. These were definitely one delicious summertime treat!
Strawberries 'n' Cream Pie Ice Pops
Adapted from Rachel Ray's Everday Magazine
Makes 8 to 10 popsicles, depending on your mold
Prep 15 minutes (plus freezing)
Cook 20 minutes
3 cups fresh strawberries (about 1 pound), chopped
1/2 cup sugar
3/4 cup plain Greek Yogurt
1 teaspoon fresh lemon juice
One 6-ounce store-bought graham cracker crust, crumbled into coarse pieces (perhaps even a little less, depending on how much you like)
In a medium saucepan, bring the strawberries and sugar to a simmer over medium heat. Lower the heat and reduce until thick and jamlike, about 20 minutes.
Using a food processor, puree the berry mixture, then transfer to a bowl. Refrigerate until cold. Stir in the yogurt and lemon juice.
Fold the graham cracker crumbs into the yogurt mixture until half blended. Spoon the mixture into an 8- to 10-count 2.5 ounce ice pop mold and freeze for 30 minutes. Insert ice pop sticks and freeze until solid, at least 4 hours.
Notes/Results: I made some of these popsicles with the graham cracker crust and without. I loved them both ways! They really do taste like a strawberry and cream pie.
Hope you're having a great day!!
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