…for ice cream pops.
Gearing up for summer (should it ever decide to arrive), I purchased Tovolo Shooting Star Pop Molds
Wild berries are in at the market
We added some sugar and some water, thinking they might freeze better and tossed everything in the blender. I’d probably omit the water next time around, to get more of the tangy, yogurt notes.
This was not a very scientific recipe, but the quantities were something like this:
*8 oz. yogurt
*8 oz. water
*8 oz. strawberries
*4 tablespoons sugar
We filled the molds, leaving about 1/2 inch at the top, to let them expand and we left them for about 8 hours. The Tovolo company says to wait at least 4, so kudos to us.
- the finished pop, turned to hide a bite mark
Yesterday, we made an agua fresca mix of pineapple, mango and strawberry and some of that mix has made it into the molds of the recently-eaten strawberry pops. Their status remains to-be-eaten – I’ll keep you posted.
A Thirsty Spirit 
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