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- 1 (10 oz) package frozen strawberry halves in syrup
- 1 cup whole milk
- 1/2 cup strawberry frozen yogurt
- 12 (2 oz) freezer pop molds
- OR . . .
- 12 (3 oz) plastic or paper cups
- 12 wooden craft sticks
Ingredients
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- Partially thaw the strawberries by leaving them at room temperature for 10 minutes or microwaving the unopened plastic pouch on high for 10 seconds.
- Place the partially frozen berries with their liquid in a blender. Add the milk and frozen yogurt. Cover and blend until smooth.
- Divide among twelve freezer pop molds or cups.
- Place the cups in a 9-x13-inch baking pan. Cover each cup with aluminum foil. Push a craft stick through the center of the foil to hold the stick in place while freezing.
- Freeze until firm, 3–4 hours.
Notes: Double Blueberry Milksicles: Substitute one (10 oz) package frozen blueberries in syrup for the frozen strawberry halves. Substitute blueberry frozen yogurt for the strawberry frozen yogurt. Creamy Vanilla Milksicles: Omit the frozen strawberry halves. Increase the milk to 1-1/2 cups. Substitute 1 cup vanilla frozen yogurt for the 1/2 cup strawberry frozen yogurt. Add 1 teaspoon vanilla extract. Feel free to swap out the whole milk in any of these recipes with lactose-free cow’s milk for a treat those with lactose intolerance can enjoy.
Image and recipe courtesy of US Dairy–Dairy Checkoff at www.usdairy.com and “The Dairy Good Cookbook: "Everyday Comfort Food from America’s Dairy Farm Families” edited by Lisa Kingsley, Andrews McMeel Publishing.