In Canada, summer itself is a reason for celebration. After our long winter, many people are excited to shed their heavy coats, come out of hibernation, and finally enjoy the warmth of the sun. In this spirit, I’m excited to share this very summer friendly recipe with you.
Made with ripe strawberries and yogurt, this recipe is not only fun to eat, it’s also fun to make. I got the mold for the popsicles from the Gourmet Warehouse in Vancouver. Similar products can be purchased from Canadian Tire, or online. In addition to frozen yogurt popsicles, you can also try blending and freezing fresh banana, pineapple, mango, or watermelon.
Another reason for celebration is Canada Day is just around the corner. For many immigrant families such as my own, Canada represents hope for a better life and opportunity for future generations. Canada Day reminds us of the freedoms and rights Canadians enjoy, as well as the challenges our country continues to face, including improving First Nations relations, stopping climate change, and leading the way in global conflict resolution.
I made these yogurt popsicles red-white-red by layering strawberry puree and yogurt. If you would like to swirl in the strawberry puree instead, double the amount of yogurt, and halve the amount of strawberry puree.
Eat This Mindfully
Prepare: Take a few deep breaths and assess your hunger and fullness levels before eating.
Look: Check out the shapes, colours, and textures of the popsicle. Do you see the pieces of strawberry? What colours do you notice?
Smell: Can you smell the yogurt? The strawberries?
Taste: How does the flavour and texture change as the popsicle melts in your mouth? How does the yogurt and the strawberry taste together? Is it sweet? Sour? Can you taste the lemon?
Check in: What changes do you notice in your hunger and fullness? How do you know when you’re ready to stop eating?
- 2 strips of lemon zest (peeled using a vegetable peeler)
- 1/2 cup water
- 1/2 cup sugar
- 1 cup plain (unsweetened) Greek yogurt, OR 1.5 cups plain yogurt, strained overnight
- 2 cups roughly chopped fresh strawberries
- 1/4 cup strawberry jam
- 2 tbsp lemon juice (~ 1 lemon, juiced)
- In a small saucepan over medium heat, bring the water, sugar, and lemon zest to a boil. Turn off the heat and chill over a bowl of ice, or in the fridge/ freezer until cold.
- Mix the sugar syrup with yogurt.
- Combine all ingredients in a small saucepan over medium heat, stir to break up the strawberry jam and mix in the lemon juice. Cook for 5 minutes.
- Pulse the strawberry mixture in a food processor or blender. I like to leave it slightly chunky. Chill until cold.
- Layer the strawberry puree and yogurt in a popsicle mold.
- Freeze for 8 hours.
- Try this with other berries, such as blackberries, blueberries, or raspberries!