Roasted Strawberry Yoghurt Popsicles! Take advantage of the season’s best juicy berries, roasted to bring out the flavours and juices, then gently folded into honey-sweetened yoghurt and a squeeze of lime. These popsicles are a game changer!
Here in Stockholm, we’ve been having an uncharacteristic heat wave over the past 6-ish weeks. It’s been great, but I worry that we’re using up all of our summer before summer even officially hits. Sure enough, and in typically Swedish fashion, as we’re readying for the midsummer solstice celebration later this week, the winds are changing and the rain is coming in.
One key benefit of the warm weather, you know, other than lazy evenings at the park, swimming outdoors in the sunshine, and generally just feeling awesome about life, is that the local strawberries, which are always highly coveted around here, are even better than usual this year. They’re big and juicy and plump and are so plentiful that the stores aren’t even bothering to sell imported strawberries at the moment.
I’ve been craving cool treats in this heat, but also wanted something low-ish in sugar, naturally sweetened, and with a reasonable amount of protein in it. Plus I wanted to really taste the strawberries, so I was looking to enhance their natural flavour as much as possible.
Roasted Strawberry Yoghurt Popsicles!
You guys, these are bonkers good. Good enough that my two-year-old thinks he’s getting an ice cream treat, but healthy enough to keep his Nutrition Lady mamma satisfied. Good enough to scratch my itch for something cold and icy and treat like, but still keeps me happy knowing they’re loaded with protein from Greek yogurt and contain over a pound of fresh, juicy strawberries.
Why roast the strawberries, you might ask?
Because roasting them enhances the sweetness, plus brings out a flood of juices that you can swirl and whirl into the yoghurt. It’s better to have those juices out of the strawberries than in, so you get extra sweetness into the yoghurt and avoid hard icy lumps when you come across a strawberry.
In fact, roasted is the only way I like to have strawberries mixed into baked goods for that same reason. Unlocking the juices first almost always yields a better result. Now, if we’re talking about fresh strawberries with a bowl of vanilla ice cream, my stance is not to mess with a good thing, but for these Roasted Strawberry Yoghurt Popsicles, I think you’ll find the extra step or roasting the berries is well worth the effort.
These are the other stars of the show. First up, yoghurt, as thick as you can find it. This is no place for low-fat yoghurt, my friends. Low-fat yoghurt will yield an icy and (in my opinion) sad popsicle, and nobody wants a sad popsicle. Consider that it’s replacing cream or ice cream, so you really want to go for full fat at the very least. For these Roasted Strawberry Yoghurt Pops I splurged on a Turkish-style yoghurt that’s got 10% milk fat thanks to added cream, so keep that in mind.
Then we’ve got a bit of freshly squeezed lime juice, because strawberries and lime are a match made in heaven, and the lime juice cuts through the richness of the yoghurt and the sweetness of the strawberries in just the right way. A touch of honey is used to sweeten the yoghurt, and a pinch of sea salt (I’ve been using pink Himalayan salt recently) takes the whole thing home.
After roasting, the berries are soft enough to be gently folded into the yoghurt. The first few times I made these I pulsed the mixture in a blender to smooth them out, because I was worried my son would come across a whole strawberry and not want to eat it.
When I gave him one from this batch, however, he was completely undisturbed by the whole berries, so now I skip that unnecessary step. I think they look nicer with the berries intact and the pink juices swirled through anyways. Plus, one less dish to wash is always a win in my books!
Tips for Making Roasted Strawberry Yoghurt Popsicles:
- Start with big, ripe, juicy strawberries. Cut them into smaller pieces so the big pieces match the smaller, whole strawberries.
- Roast the strawberries on a sheet of parchment paper so that you can lift the whole thing up and pour all of the juices into the yoghurt. Plus, clean up is easier this way.
- Use a good quality full-fat yoghurt in this recipe. The one I used is 10%… don’t fear the fat!
- The number of popsicles this recipe yields will depend on the size of your popsicle moulds. Mine made eight popsicles as is shown here.
- Popsicles are best left to freeze overnight, or for at least four hours if you can’t wait that long.
Hey Nutrition Lady, what’s the deal with strawberries?
You guys, in addition to tasting incredible, strawberries are jam packed full of goodness! Along with vitamin C, strawberries are an excellent source of antioxidant and anti inflammatory nutrients including flavonoids, phenolic acids, lignans, and tannins.
Strawberries are an excellent source of manganese—a mineral which plays a key antioxidant role. And while strawberries are not a high-fat food, they do contain seeds, which are a good source of the omega-3 fatty acid alpha-linolenic acid (ALA).
Strawberries are also a great source of lycopene (good for your prostates, fellas). They are also a very good source of folate, iodine, and dietary fiber.
Other tasty desserts you might enjoy:
Roasted Strawberry Yoghurt Popsicles
Roasted Strawberry Yoghurt Popsicles! Take advantage of the season's best juicy berries, roasted to bring out the flavours and juices, then gently folded into honey-sweetened yoghurt and a squeeze of lime.
- 1 lb strawberries
- 1 tsp granulated sugar
- 2 cups yoghurt thick, full-fat, Greek-style yoghurt is preferred
- 1 medium lime juiced
- 3 tablespoons honey or more to taste
- pinch sea salt
Preheat your oven to 350°F / 180°C.
Rinse the strawberries. Slice any large berries in half so that all of the berries are approximately the same size.
Place the strawberries on a parchment-lined baking sheet and sprinkle with 1 teaspoon of sugar.
Place in the oven and roast for 30 minutes, gently stirring once or twice along the way.
While the strawberries are roasting, combine the yoghurt, lime juice, honey, and sea salt in a bowl. Be conservative with the amount of honey you use, as the berries will add quite a lot of sweetness.
Remove the berries from the oven when they're done roasting, and set aside to cool slightly.
Once the berries are cooled, add them, along with all of their juices, to the yoghurt.
Carefully fold the berries into the yoghurt.
Spoon the mixture into 8 popsicle moulds (or more or less depending on the size of your moulds) and insert wooden popsicle sticks.
Place in the freezer, and freeze for at least four hours, or preferably overnight.
To serve, run the popsicles under hot water to loosen them from the moulds.
Nutrition values are an estimate only.