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Neapolitan Popsicles

Neapolitan Popsicles
Adapted from Everyday Food Magazine’s Special Summer Issue
Makes 8 to 10 pops

1 cup low-fat plain Greek yogurt, or plain regular yogurt
1 cup heavy cream
¾ cup sugar
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
6 ounces strawberries, hulled and sliced (about 1 cup)

1. In a large bowl, whisk together yogurt, cream, sugar, and vanilla until sugar dissolves, about 2 minutes. Measure out 1 cup of mixture into a small bowl, and whisk with cocoa powder until smooth. Transfer to a quart-sized zip-top bag.
2. Measure out another ½ cup of vanilla mixture and add to food processor or blender with strawberries, pureeing until smooth, about 1 to 2 minutes. Transfer to a liquid measuring cup with a spout. Transfer remaining vanilla mixture to another quart-sized zip-top bag.
3. With scissors, snip a ½-inch hole in one corner of the bag with the cocoa mixture and pipe evenly into the bottom third of each ice-pop mold. Gently tap molds on the work surface to smooth. (Wipe away any smudges on the sides of the mold to ensure a crisp, clean division between the colors.) Snip a hole in the corner of the bag of vanilla mixture and pipe an even layer over chocolate mixture, filling 2/3 of the way full. Tap the molds on the counter to smooth. Top with strawberry mixture. Insert sticks into molds and freeze until solid, about 6 hours.

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