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Recipes | 28 by Sam Wood
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Roasted Strawberry + Yoghurt Popsicles

By Meg Yonson

I Quit Sugar: Roasted Strawberry + Yoghurt Popsicle recipe
  • 10 servings
  • Prep - 2 hours 15 mins
    Cooking - 20 mins
  • Total - 2 hours 35 mins
I Quit Sugar: Roasted Strawberry + Yoghurt Popsicle recipe

These yoghurt popsicles are made all the more sophisticated with the addition of roasted strawberries and thyme leaves. If you’re making these ones for the kids though, leave out the thyme leaves and feel free to blitz the strawberries raw.  

Servings: 10
Preparation: 2 hours 15 mins
Cooking: 20 mins

Ingredients

Strawberry layer

  • 2 cups strawberries.
  • 2 sprigs thyme, leaves picked.
  • 1 tablespoon extra virgin olive oil.
  • 2 teaspoons rice malt syrup.
  • 1/2 lime, juiced.

Yoghurt layer

  • 250 g full-fat natural or Greek yoghurt.
  • 1/2 teaspoon vanilla extract.
  • 1 teaspoon rice malt syrup.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.

2. Place strawberries onto the baking tray, drizzle with olive oil, sprinkle over thyme leaves and place into the oven. Roast until fragrant, about 15-20 minutes. Remove from the oven and place the strawberries into the blender with the rice malt syrup and lime juice. Blend until you form a smooth puree.

3. Pour mixture into a 10-hole popsicle mold and place into the freezer for 15 minutes, while making the yogurt layer.

4. Add yoghurt, vanilla and rice malt syrup into a small bowl and stir until evenly combined. Remove the strawberry popsicles from the freezer and scoop in yoghurt layer. Place in popsicle sticks and place into the freezer to set for at least 2 hours or overnight.

5. Once set, remove popsicles from the freezer and run the mold under a stream of warm water until popsicles come loose.


These yoghurt popsicles are made all the more sophisticated with the addition of roasted strawberries and thyme leaves. If you’re making these ones for the kids though, leave out the thyme leaves and feel free to blitz the strawberries raw.

Ingredients

Strawberry layer

  • 2 cups strawberries.
  • 2 sprigs thyme, leaves picked.
  • 1 tablespoon extra virgin olive oil.
  • 2 teaspoons rice malt syrup.
  • 1/2 lime, juiced.

Yoghurt layer

  • 250 g full-fat natural or Greek yoghurt.
  • 1/2 teaspoon vanilla extract.
  • 1 teaspoon rice malt syrup.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.

2. Place strawberries onto the baking tray, drizzle with olive oil, sprinkle over thyme leaves and place into the oven. Roast until fragrant, about 15-20 minutes. Remove from the oven and place the strawberries into the blender with the rice malt syrup and lime juice. Blend until you form a smooth puree.

3. Pour mixture into a 10-hole popsicle mold and place into the freezer for 15 minutes, while making the yogurt layer.

4. Add yoghurt, vanilla and rice malt syrup into a small bowl and stir until evenly combined. Remove the strawberry popsicles from the freezer and scoop in yoghurt layer. Place in popsicle sticks and place into the freezer to set for at least 2 hours or overnight.

5. Once set, remove popsicles from the freezer and run the mold under a stream of warm water until popsicles come loose.