Neapolitan Popsicles

• Vegetarian
• Gluten free

• Produce

  • 8 oz Strawberries, fresh

• Baking & Spices

  • 3 tbsp Cocoa powder, unsweetened
  • 3/4 cup Granulated sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Greek yogurt, low-fat plain
  • 1 cup Heavy cream
  • 1 Milk to, thin

Found on cookingclassy.com

Ingredients

• 1 cup low-fat plain Greek yogurt
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 8 oz. fresh strawberries
• 3 Tbsp unsweetened cocoa powder
• Milk to thin, as needed

Directions

• In a mixing bowl whisk together Greek yogurt, cream, sugar and vanilla until sugar has dissolved, about 1 minute (mixture will be divided into three portions).
• Pulse strawberries in a food processor until well pureed then add in 1/2 cup of the yogurt mixture and pulse to blend. Pour into a liquid measuring cup that has a spout and set aside.
• In a mixing bowl whisk a scant 1 cup of the Greek yogurt mixture with 3 Tbsp cocoa powder until well blended. Stir in 1/2 Tbsp milk at a time to thin as needed (you dont want a thick mixture). Pour into a quart size resealable bag, seal bag and cut a tiny tip from corner then pour mixture into an even layer among popsicle molds (I use these here) filling about 1/3 full, being careful not to run down the sides (you can clean edges with a damp paper towel or q-tip as needed). Freeze 5 - 10 minutes (just to help set the top layer a bit).
• Stir in 1/2 Tbsp milk at a time to remaining Greek yogurt mixture to thin as needed (the white vanilla portion. There should be about 1 cup left). Pour into a quart size resealable bag, cut a tiny tip from corner and carefully pour over chocolate layer filling each about another 1/3 full. Freeze 5 - 10 minutes.
• Pour strawberry mixture over vanilla layer, filling each mold nearly full. Insert popsicles sticks and cover with lid, freeze until set, about 3 - 5 hours (smaller molds will set faster). Run under warm water for a few seconds to remove from molds. Store in freezer.
• Recipe source: adapted from Everyday Food Magazine via Quick and Dirty Kitchen