El Paso summers were a special kind of hot. It wasn’t uncommon for overnight temperatures to not sink below 80 and for it to be the upper 80s by breakfast time. Living in a house with a swamp cooler (never again!), it’s no wonder the weight was easier to keep off–who wanted to eat in that heat?!!
Breakfast popsicles were born. I first made them with just our favorite smoothie recipes. And, while those work, they needed a bit of tweaking to do best as popsicles. This recipe came from a couple recipes I combined & reworked to fit my kids’ tastes.
This time of year, with strawberries in season & available for local picking, they are our first choice. But this is excellent with other fruits, as well. We’ve made it with peaches, other berries and mango. Mix it up with various flavors of yogurt. My kids like them creamy, so I go for 10-12 ounces. I’ve also tried other citrus juices in place of the lemon juice.
Strawberry Breakfast Popsicles
6-12 ounces any flavor yogurt (Greek or regular)
1 1/2-2 cups sliced strawberries (appx. 1 pint)
2-4 teaspoons sugar or honey
1-2 teaspoons lemon juice, optional
Pour sugar over the sliced strawberries. Let the fruit macerate at least 20 minutes until they have a nice syrup. Add fruit to blender or food processor, along with lemon juice, and pulse until smooth. Stir the fruit into the yogurt and then pour into the molds. Freeze until set, at least four hours.