Strawberry Yogurt Freezer Pops

Method

1. Rinse the strawberries, pat them dry and remove the green tops. Pushing a sturdy drinking straw up through the base of each berry pops the hull out neatly and is easier than a small knife.

2. Put the strawberries and lemon juice into a blender or a tall jug and blend until smooth. If you'd prefer a little texture and have no blender, crush them well with a potato masher or fork.

3. Add the yogurt, honey and vanilla, then blend in short bursts just until the mixture is evenly pink. Over-blending makes the yogurt runny.

4. Taste the mixture. Freezing dulls sweetness, so it should taste slightly sweeter than you'd like the finished pop to be. Add a little more honey only if it really needs it.

5. If you like, drop a few small pieces of chopped strawberry into each mould first.

6. Pour the mixture into six ice-pop moulds — about ⅓ cup (80 ml) each — using a jug with a spout. Leave a small gap at the top for the mixture to expand, and tap the moulds gently on the counter to settle out any air bubbles.

7. Add the lids or sticks and freeze for at least 6 hours, or overnight.

8. To serve, hold a mould under warm running water for 15–20 seconds, then twist the stick gently and slide the pop out.

Why it suits later years

Many people find that a cool, soft treat is easier to enjoy than something crunchy or chewy, especially on hot days when appetite tends to dip. These pops melt gently in the mouth and need no biting if you'd rather let them soften a minute first.

Because the base is Greek yogurt rather than juice or cream, each pop provides around 5 grams of protein along with some calcium — more than most shop-bought ice lollies — and the strawberries bring vitamin C.

• About the sugar: each pop contains roughly 9 grams of sugar, but most of it comes naturally from the fruit and yogurt. The added honey works out at around 3 grams per pop. Very ripe, in-season berries may need no honey at all.
• Helps with fluids: strawberries are more than 90% water, so a frozen pop is a pleasant way to add to the day's fluids alongside your usual drinks.
• Easier on stiff hands: flexible silicone moulds are much easier to release than rigid plastic ones. A jug with a pouring spout avoids spills when filling.
• Small portions: pour the mixture into an ice-cube tray instead for bite-sized frozen pieces — handy if a full pop feels like too much.

Swaps & variations

• Other fruit: raspberries, ripe peaches, mango or a mix of frozen summer berries (thawed first) all work. Sharp fruits like raspberries may need a touch more sweetening.
• No added sugar: leave out the honey and blend in half a very ripe banana for natural sweetness.
• Dairy-free: use a thick unsweetened soy or coconut yogurt. Soy keeps more of the protein; coconut is creamier but has very little.
• Creamier: swap a few tablespoons of the yogurt for whole milk, or stir in a spoonful of smooth peanut butter.
• No moulds: use small paper cups and wooden sticks. Freeze for an hour, then push the sticks in once the mixture is firm enough to hold them upright.

Keeping & reheating

Once the pops are frozen solid, you can release them all, wrap each one in baking paper and keep them together in a labelled freezer bag. That frees up the moulds for the next batch. They keep well for up to two months, though they taste best within the first month before ice crystals start to form.

If a pop has started to melt, it's best eaten rather than refrozen. The unfrozen mixture keeps for a day in a covered jug in the fridge and makes a good smoothie.