Recipe 20 of 21 · Frozen treat
Beet Strawberry Yogurt Pops
Creamy pink freezer pops made with strawberries, yogurt, and beet juice. A simple dessert for warm afternoons.
Makes
About 6 pops in 3-ounce molds
Time
10 minutes plus 6 hours freezing
Nitrate in this recipe
~140 mg from 1/2 cup of beet juice (whole recipe).[Gallardo et al., 2019 9; Hord et al., 2009 8]
Studies use roughly 300–800 mg a day for blood pressure and exercise.[Kapil et al., 2015 2; Wylie et al., 2013 5] Nitrate varies by product. Work out your dose →
Ingredients
- •1/2 cup Pomona Organic Beet Juice
- •1 cup hulled strawberries, fresh or thawed
- •3/4 cup plain Greek yogurt
- •2 tablespoons maple syrup
- •1 teaspoon fresh lemon juice
- •1/2 teaspoon vanilla extract
Instructions
- 1
Blend all ingredients until smooth. Taste and adjust sweetness before freezing.
- 2
Pour into freezer-pop molds, leaving a little room for expansion. Insert sticks and freeze at least 6 hours, until solid.
- 3
To release, briefly run the outside of the molds under warm water.
Made with Pomona Organic Beet Juice
These recipes use plain, ready-to-drink 100% beet juice. We use Pomona Organic: USDA Organic, not from concentrate, with nothing added.
Get Pomona Beet Juice →