Fruit Yogurt Pops
Makes 8 pops
1 quart of vanilla whole milk yogurt (I use Stonyfield Farms)
1/2 cup fresh or frozen fruit, such as peaches, mangoes, blueberries, or raspberries
1/2 cup frozen 100% juice concentrate, such as pineapple, orange, raspberry, or grape
Prep Day: Mix up the yogurt with a spoon until smooth. Pour into a strainer lined with a white paper towel or cheese cloth, and set over a small bowl. Keep in the refrigerator until most of the liquid from the yogurt drains out. (About 3 hours, or overnight.)
In a blender, puree 1/2 cup of fruit with a 1/2 cup of fruit juice concentrate.
Using a spoon, fill ice pop molds, alternating with the fruit and yogurt. Tap mold on the counter to release any air bubbles. Insert popsicle sticks, and freeze for a good 6 hours or overnight.
Serve Day: Run molds under warm water for about ten seconds, and carefully, ever so slowly, pull them out. Serve immediately or wrap in plastic wrap and refreeze.
Northerly Nosh 