Adapted from thekitchn.com
pint strawberries, hulled and roughly chopped
teaspoon lemon juice
ounces (about 1 cup) Greek yogurt
Combine the strawberries and sugar in a small bowl. Let stand about 20 minutes to macerate the fruit, stirring occasionally. The fruit will soften and become syrupy. Pour the strawberries and syrup into a food processor or blender. Add the lemon juice and pulse a few times until the fruit is pureed. Stir the yogurt into the strawberry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight. To remove, run hot water over the outside of the mold until you can gently pull the popsicle out. Notes: • You can substitute nearly any seasonal fruit (or mix of fruits!) for the strawberries in this recipe. • For harder fruits like rhubarb and under-ripe peaches, try cooking down the fruit with the sugar and a few tablespoons of water over medium heat. This helps soften them and concentrate their flavor.