Strawberry Yogurt Swirls Recipes

Steps:

• Fill each cup with about 1/4 cup yogurt. Place berries, water and sugar in a food processor; pulse until berries are finely chopped. Spoon 1-1/2 tablespoons berry mixture into each cup. Stir gently with a pop stick to swirl., Top cups with foil; insert pop sticks through foil. Freeze until firm.

Steps:

• In a large saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from the heat; allow to cool. Pour butter into a 13x9-in. baking dish; set aside. , In a small bowl, cut shortening into flour until mixture resembles coarse crumbs. Stir in milk until moistened. , Turn onto a lightly floured surface; knead until smooth, about 8-10 times. Roll into a 12x8-in. rectangle; sprinkle with the strawberries. Roll up, jelly-roll style, starting with a long side; seal the seam. Cut into 12 slices. Place with cut side down over butter. Carefully pour syrup around rolls. , Bake at 350° for 40-45 minutes or until golden brown and edges are bubbly. Serve warm with whipped cream if desired.

Steps:

• Combine mango, strawberries, and apple juice in a blender. Place ice over the fruit and pour in yogurt. Blend on high speed until smooth. Pour into a glass.

Steps:

• In a small bowl, mix strawberries, vinegar, preserves and rosemary. Let stand 30 minutes; discard rosemary., Spoon 2 tablespoons yogurt and 1 tablespoon strawberry mixture into each mold or paper cup. Repeat layers. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

Steps:

• in a blender, mix strawberries, 1/3 cup sugar, and lemon juice. Blend three minutes or until smooth. Pour into large plastic squeeze bottle and screw on bottle top.
• In a medium bowl, stir remaining 1/4 cup sugar into yogurt until sugar is dissolved. Pour into second squeeze bottle and screw on bottle top.
• Alternately squeezed strawberry and yogurt mixtures into 10 pop molds each 1/2 cup, to create swirl pattern. Place tops on molds and insert wooden sticks. Freeze at least six hours or until solid.
• Remove molds from freezer. Soften slightly at room temperature, about five minutes. Or you can dip the molds in warm water for a few seconds. Remove pops from molds. Serve at once or wrap Pops separately in plastic wrap, then store in freezer bag or container. Makes 10 pops