Ingredients
1cupGreek yogurt,low-fat plain
1cupheavy cream
¾cupgranulated sugar
1tspvanilla extract
8ozfresh strawberries
3tbspunsweetened cocoa powder
milk,to thin, as needed
Preparation
In a mixing bowl, whisk together the Greek yogurt, cream, sugar, and vanilla for about 1 minute until the sugar has dissolved. The mixture will be divided into three portions.
Pulse the strawberries in a food processor until well pureed, then add in ½ 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 tablespoons cocoa powder until well blended. Stir in ½ tablespoon of milk at a time to thin as needed.
Pour the chocolate mixture into a quart-size resealable bag, seal the bag, then cut a tiny tip from the corner.
Pour the mixture into an even layer among popsicle molds, filling about ⅓ full, being careful not to run down the sides.
Freeze for 5 to 10 minutes just to help set the top layer a bit.
Stir in ½ tablespoon milk at a time to the remaining Greek yogurt mixture, to thin as needed. There should be about 1 cup left.
Pour into a quart-size resealable bag, cut a tiny tip from the corner, and carefully pour over the chocolate layer filling each about another ⅓ full. Freeze for 5 to 10 minutes.
Pour the strawberry mixture over the vanilla layer, filling each mold nearly full. Insert the popsicle sticks and cover with lid, then freeze for about 3 to 5 hours until set.
Run under warm water for a few seconds to remove from molds.
Serve cold, and enjoy!
