1 pint fresh strawberries, hulled and roughly chopped
1/4 cup sugar
1 teaspoon lemon juice
6 to 8 ounces (about 1 cup) Greek yogurt

Combine the strawberries and sugar in a small bowl. Let stand about 20 minutes to macerate the fruit, stirring occasionally. The fruit will soften and become syrupy.

Pour the strawberries and syrup into a food processor or blender. Add the lemon juice and pulse a few times until the fruit is pureed.

Stir the yogurt into the strawberry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight. To remove, run hot water over the outside of the mold until you can gently pull the popsicle out.

Notes:

• You can substitute nearly any seasonal fruit (or mix of fruits!) for the strawberries in this recipe.
• For harder fruits, like rhubarb and under-ripe peaches, try cooking down the fruit with the sugar and a few tablespoons of water over medium heat. This helps soften them and concentrate their flavor.

This recipe has been updated — first published June 2008.

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