Prep Time: 20 mins
Total Time: 6 hours
Makes: 8 servings
3 cup strawberries, fresh, hulled and chopped
3 cup mango, fresh, cubed
2 Tbs maple syrup
2/3 cup Greek yogurt, vanilla
Purée strawberries in a blender or food processor with 1 tablespoon of maple syrup. Set aside.
Purée mango in a blender or food processor with 1 tablespoon of maple syrup. Set aside in a separate bowl.
Line up popsicle molds standing upright.
Using the following measurements to layer ingredients: 2 teaspoons strawberry purée 1 teaspoon yogurt 2 teaspoons mango purée
Layer until popsicle mold is full. Run a dull knife up and down the sides to create a swirled pattern. Tap mold to release any air bubbles.
Place in the freezer for at least 6 hours or overnight.
Notes: Make this dairy-free by using coconut vanilla yogurt.
The number of popsicles will depend on the size of your molds - this recipe may make more or less.
Recipe Source: Living Plate RX