Strawberry meringue ice lollies, or popsicles, will be a favorite summertime treat after the first time you try them. They’re perfect for both children and adults as they’re full of fruit and yogurt, and not too sweet.
Originally published on July 1, 2013.
Yes, I call them “Ice Lollies”. For some reason I’ve never liked the word “popsicle”, so I keep calling them “Ice Lollies” (that’s what they’re called in the UK). Whatever you choose to call these delicious, frozen treats, they will taste just as good as calling them by another name.
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Last year, I posted a Frozen Strawberry and Meringue Dessert with Strawberry Coulis recipe which I first tasted at my aunt’s house in England.
The thought occurred to me, as I was seeing so many ice lollies on other food blogs, “Why not turn the Frozen Strawberry Meringue Dessert into individual Strawberry Meringue Ice Lollies!!” Well, all I can say is it was a stroke of genius, as I don’t think I’ve ever had such a yummy ice lolly (or popsicle)!
Not only do they score “off the chart” for flavor, but they are very light on sugar, and contain Greek yogurt. You’ll also feel good about serving these to your family.
May I suggest that your guests will think you also had a stroke of genius if you decide to make these for the 4th of July?
Strawberry Meringue Ice Lollies
(Popsicles)
Adapted by Christina Conte makes 6 servings
FULL PRINTABLE RECIPE BELOW
Special Equipment
Ingredients
- 1/8 cup (1 oz) sugar
- 1 tbsp water
- juice of half a lemon
- 3/4 cup (6 oz) heavy whipping cream
- 1/2 cup (4 oz) Greek yogurt
- 4 meringue nests (2 1/4 oz) crushed into small pieces (have to be able to fit into the mold)
- 8 oz fresh strawberries, chopped into little pieces (also have to fit into the mold)
In a tiny pot, place the sugar, water and lemon juice and heat, just until the sugar melts. Set aside to cool.
Place 3/4 (6 oz) of the chopped strawberries in a food processor, or blender, with the cooled syrup and puree until smooth. Set aside.
Whip the cream until it stands in soft peaks, then stir in the yogurt until well blended. Add the crushed meringue pieces and then the chopped strawberries.
Next, add the strawberry syrup, and fold in gently. Do not overmix.
Fill mold to the fill line (leave a little room for expansion).
This mixture is quite thick, so use a long skewer or fondue fork to reach to the bottom of each mold to remove air bubbles.
Place top on mold and insert wooden sticks in each mold. Next, place in the freezer for at least 6 hours, or until completely frozen.
When removing from mold, run under warm water until the ice lolly is easily removable. If you pull prematurely, you may only get half of it on the stick (as I learned).
Then, get outside and enjoy with a friend!
Strawberry Meringue Ice Lollies (Popsicles)
A healthy-ish popsicle recipe with strawberries and meringue and yogurt!
Ingredients
- 1/8 cup (1 oz) sugar
- 1 Tbsp water
- juice of half a lemon
- 3/4 cup (6 oz) heavy whipping cream
- 1/2 cup (4 oz) Greek yogurt
- 4 meringue nests (2 1/4 oz) crushed into small pieces (have to be able to fit into the mold)
- 8 oz fresh strawberries, chopped into little pieces (also have to fit into the mold)
Instructions
- In a tiny pot, place the sugar, water and lemon juice and heat, just until the sugar melts, then set aside to cool.
- Place 3/4 (6 oz) of the chopped strawberries in a food processor, or blender with the cooled syrup and puree until smooth. Set aside.
- Whip the cream until it stands in soft peaks, then stir in the yogurt until well blended. Add the crushed meringue pieces and then the chopped strawberries.
- Next, add the strawberry syrup, and fold in gently. Do not overmix.
- Fill mold to the fill line (leave a little room for expansion).
- This mixture is quite thick, so use a long skewer or fondue fork to reach to the bottom of each mold to remove air bubbles as much as possible.
- Place top on mold and insert wooden sticks in each mold, then place in freezer for at least 6 hours, or until completely frozen. (When removing from mold, run under warm water until the ice lolly is easily removable. If you pull prematurely, you may only get half of it on the stick, as I learned).
Notes
Use raspberries for another flavor!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 99Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 44mgCarbohydrates: 20gFiber: 1gSugar: 18gProtein: 2g
Nutrition information is only estimated.
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This is a good recipe and nearly exactly the way my Abuela from Zihuatanejo causes it to be I’m excited to try out some of the additional recipes Kristin! I really like your answers how everyone has gaps in their own kitchen and that you aren’t scared to step outside the box. Keep this up! For your”women” who bashed; pity you! What happened to others!
Thank you, Melanie!
Oooh! My kids would love these!
Of course they will!
Such cute pics of your daughter and friend! And these sound super delicious – a stroke of genius, indeed!
Thanks, Valentina!
I love the photos! So inspiring! And I would love the ice-cream, too! Maybe I should try a dairy-/sugar free version one day…
I’m sure you could, Heidi! Thank you! :)