August 26th, 2008
Recipe provided by First Meals by Annabel Karmel, Copyright 2008 Annabel Karmel/DK publishing
Put the sugar and water in a saucepan and boil for about 3 minutes until syrupy. Set aside to cool.
Quarter the strawberries and purée in a hand blender. Press through a sieve to remove the seeds.
Combine the strawberry purée with the cooled syrup and orange juice and pour into six freezer-pop moulds until about a third full. Freeze until solid. When the first layer is set, pour in yogurt to a depth of 1 inch and freeze. Once this layer is frozen, pour in the purée mixture almost to the top, and insert a stick in each freezer pop. Freeze again.
When ready to eat, run the mould under hot water for a few seconds to loosen the freezer pops.
Per 1 pop: 86 calories, 1 g fat, 49 mg calcium, 24 mg sodium, 19 g carbohydrates, 1 g fibre, 2 g protein; excellent source of vitamin A and folate; good source of vitamin C.
*Note: Nutritional analysis based on 1% strawberry yogurt.