Strawberries and Cream Popsicles

The corn syrup helps to keep the popsicles smooth and from freezing too hard.

Quick Facts

Prep Time: 15 minutes
Freeze Time: 12 hours
Yield: 10 (3-ounce) pops


  • 2 cups fresh strawberries, hulled and halved
  • 1/4 cup Karo┬« Light Corn Syrup
  • 3 tablespoons sugar, divided
  • 1-1/2 cups Greek style yogurt
  • 1/2 teaspoon pure vanilla extract


  1. Combine strawberries with 2 tablespoons of corn syrup and 1 tablespoon of sugar in a blender OR food processor and puree until smooth. Transfer to a small bowl and set aside.
  2. Combine yogurt with remaining 2 tablespoons of corn syrup and 2 tablespoons of sugar in another bowl. Add vanilla and stir until smooth.
  3. Spoon mixtures into popsicle molds in alternating layers. Swirl layers using a thin knife to pull the berry mixtures up the sides creating fun designs. Add sticks and freeze until solid; about 12 hours or overnight. To unmold popsicles, run water along the sides until loosened.