Strawberry Yogurt Popsicles Recipe - The Corner Kitchen

Introduction

Low FODMAP Strawberry Raspberry Yogurt Popsicles

Strawberry yogurt popsicles are a delicious and refreshing treat for hot summer days. Made with only four ingredients, these popsicles are easy to make and packed with natural flavors. In this article, we will share the recipe for these delectable strawberry yogurt popsicles from The Corner Kitchen.

Ingredients

2 cups fresh strawberries
1 cup Greek yogurt
1/4 cup honey
1 teaspoon vanilla extract

Instructions

Wash and hull the strawberries.
In a blender or food processor, blend the strawberries until smooth.
In a mixing bowl, combine the blended strawberries, Greek yogurt, honey, and vanilla extract. Stir until well combined.
Pour the mixture into popsicle molds.
Place the popsicle molds in the freezer and let them set for at least 4 hours or until firm.
Once frozen, remove the popsicles from the molds and enjoy!

Conclusion

These strawberry yogurt popsicles are a simple and healthy treat that everyone will love. With just four ingredients, you can enjoy the natural sweetness of fresh strawberries and the creaminess of Greek yogurt. Whether you're serving them at a summer party or enjoying them as a refreshing snack, these popsicles are sure to be a hit.

Related Recipes

Try wholegrain freekeh, the “new” ancient grain, the next time you make risotto.

October 2022: The Dining Guide by 34th Street Magazine - Issuu

So, let’s just dive right in to the elephant in the room….what the heck is freekeh?! First things first, it’s pronounced free-kah. And, it’s an ancient grain, along with the likes of quinoa, amaranth, spelt, teff and kamut. It’s a “new” ancient grain, if you will. Freekeh is somewhat new on the scene here, but this grain has been a staple in a handful of countries since 2300 BC. Kind of a long time.

What is Freekeh?

In short, freekeh is wheat. Wheat that’s that been harvested while still young and green, then it’s roasted and the outer layers are rubbed off. This is what wholegrain freekeh looks like. Freekeh is really versatile, and can be used similar to quinoa, barley, farro, brown rice or wheat berries. It has an earthy, nutty taste, and the wholegrain variety has a similar chewy texture to wheat berries or barley, while the cracked variety is more similar to bulgar.

Nutritional Benefits of Freekeh

The nutritional benefits of freekeh are also pretty awesome!

High in fiber (4 times higher than brown rice!)
High in protein
High in calcium (yay, healthy bones!)
Rich in prebiotics (fueling the growth of healthy bacteria)
High in lutein (yay, healthy eyes!)

Availability of Freekeh

GREEK YOGURT POPSICLES / APRICOTS AND STRAWBERRIES

Last month Freekehlicious contacted me to see if I’d be interested in trying this “new” grain. Forget knowing anything about it, I’d never even heard of it, but whole grains are a big part of my diet, so I was really intrigued. Since then, I’ve stumbled across several articles and blog posts about freekeh and I found it on a few different menus while I was out in San Francisco. As you might imagine, freekeh isn’t sitting on the shelves of all your local grocery stores. I’m just waiting for the day I finally spy this in the bulk bins! For now, you can find it at Whole Foods, Wegmans and of course, you can order it online. I’m sure you can find freekeh at a lot of other markets and grocery stores, these are just the ones in my area where I know it’s available.

Freekeh Risotto with Mushrooms & Tarragon Recipe

Freekeh Risotto with Mushrooms & Tarragon is my way of ever so slowly easing into fall. This meal is earthy, warm & comforting, and while it doesn’t take too much prep work, the cook time is long enough that I’d prefer to keep it as a weekend dinner. Using wholegrain freekeh, in place of arborio rice, adds a little bit of a fun crunchy, chewy texture.

Freekeh Risotto with Mushrooms & Tarragon Ingredients

6-7 cups vegetable stock
2 sprigs fresh tarragon
1 tablespoon unsalted butter
4 tablespoons olive oil, divided
2 shallots, diced
2 cloves garlic, minced
3/4 cup whole grain freekeh
1/2 cup dry white wine (I used sauvignon blanc)
2 cups shiitake mushrooms, stems removed & sliced thin
2 cups cremini mushrooms, stems removed & sliced thin
1/3 cup parmesan cheese, grated, plus more for garnish
2 tablespoons fresh tarragon, chopped
salt
fresh ground pepper

Freekeh Risotto with Mushrooms & Tarragon Instructions

Combine the vegetable stock and tarragon sprigs in a large saucepan and bring to a simmer over medium-low heat.
Heat butter and 2 tablespoons of olive oil in a large skillet over medium heat. Add the shallot and garlic, and sweat, without obtaining any color, until translucent, about 3 minutes.
Add the freekeh to the pan, and stir to coat with oil & butter. Season with a pinch of salt and pepper. Cook for 1-2 minutes.
Stir in the wine, and cook until it's reduced by 3/4.
Add 1 cup of stock to the pan; simmer over medium-low heat, stirring frequently until liquid has been absorbed.
Repeat with the remaining 5 cups of stock, and discard the tarragon sprigs. If the freekeh still feels a little tough, you may want to add an additional cup of stock.
While the freekeh cooks, saute the mushrooms. Heat the remaining olive oil in a large pan over medium heat. When the oil is hot, stir in the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 8-10 minutes.
After the last addition of stock has been absorbed, remove the pan from the heat, add the sauteed mushrooms, parmesan cheese, and chopped tarragon to the freekeh, and stir to combine. Taste, and season with salt and pepper, as necessary.
Garnish with grated parmesan cheese and chopped tarragon. Serve immediately.

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