FAVORITE DESSERTS

With bright berry flavor and a creamy texture, these freezer pops are a delicious and nutritious dessert or snack. If making these for a baby, omit the optional sweetener.

Prep Time 10 minutes

Total Time 4 hours 10 minutes

Servings 6

Equipment

• Blender
• Mini Popsicle Mold
• Popsicle Mold

Ingredients

• 12 ounces plain Greek yogurt (2% or 4% milk fat; 2-6 ounce containers)
• 2 cups diced strawberries (stems removed)
• 1/4 cup honey or maple syrup
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon vanilla

Instructions

• Combine all ingredients in the bowl of a food processor or blender and grind until well combined, about 10 seconds, stopping to scrape down the sides of the bowl as necessary. Taste and adjust sweetness if needed.
• Divide the yogurt mixture evenly among reusable popsicle molds.
• Freeze for at least 4 hours or overnight before serving. Run popsicle molds under warm water briefly to help loosen. Serve.
• Store any remaining pops in a freezer bag with as much air removed as possible for up to 3 months

Preheat oven 350º

Grease 8” baking dish

INGREDIENTS

1/2 c butter, softened

3/4 c flour

2 large eggs

1 TBL lemon zest

3/4 c sugar

1/4 tsp salt

LEMON GLAZE

1 c powdered sugar

2 TBL lemon juice

1/4 tsp vanilla

Additional lemon zest for garnish

Beat flour, white sugar, butter and sea salt together in a bowl using an electric mixer until well mixed.

Whisk eggs, 2 tablespoons lemon juice, and 1 tablespoon lemon zest together in a separate bowl.

Mix into flour mixture and beat on medium speed until smooth, about 3 minutes.

Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool until bottom of dish is warm to the touch.

Whisk confectioners' sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) together in a bowl until smooth; spread over brownies.

Ice with Lemon glaze and sprinkle with lemon zest