Frozen Strawberry Yogurt And Mint Lollipops Recipes

Steps:

• Put the sliced strawberries, honey and vanilla in a blender and add enough water to blend to a smooth consistency (about 3 tablespoons). Pour the strawberry sauce into a small pitcher or bowl and set aside.
• Add the frozen yogurt and milk to the blender and blend until smooth. Pour some strawberry sauce into two tall glasses. Add the milkshake mixture and top with the whole strawberries, marshmallows and more strawberry sauce. Serve immediately.

Steps:

• 1. In a blender place 1 cup strawberries, milk, yogurt and honey and blend for 1 minute until smooth.
• 2. Place a strawberry slice in the bottom of a 3 ounce dixie cup. Repeat with the other cups.
• 3. Fill each cup 3/4 of the way full with the strawberry yogurt mixture and place them in the freezer.
• 4. Remove cups from the freezer after 1 hour and stick a popsicle stick into the center of each cup.
• 5. Place cups back in the freezer and let freeze for an additional 4-6 hours.
• 6. Remove cups from freezer, peel off the paper and serve immediately!

Steps:

• Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
• Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.

Steps:

• In a large bowl, combine all the ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture, Remove from the freezer 30-45 minutes before serving.

Steps:

• Puree the strawberries, sugar and water in a blender.
• Add the yogurt and mix together.
• Add the mint and pulse just to mix.
• Fill a small glass or shot glass. Cover with cling film and poke a lollipop stick through the centre of the cling film, suspending it in the centre of the puree. Place in freezer until frozen.
• Makes 15 small lollipops.
• Chef Jason Parsons.