Strawberries-And-Cream Pops

1. 1

   In a small food processor, puree the strawberries until liquefied. Remove the seeds by straining the puree through a fine-mesh sieve, pressing on the solids to remove as much liquid as possible.

2. 2

   Place the strained puree, sugar, corn syrup, and salt in a medium saucepan over medium heat. Bring to a bare simmer, then turn the heat to low / medium-low and continue cooking, stirring occasionally, until thickened and jammy, about 20 minutes. Let cool to room temperature.

3. 3

   Add the lime juice, rum, vanilla extract, and yogurt to the strawberry puree. Whisk to combine well.

4. 4

   In a medium bowl-preferably one with a spout-whip the cream until stiff peaks form. Fold in half of the puree-yogurt mixture, and then fold in the rest of it. Stir with a whisk a few times if there are any lumps remaining-we're not making a souffle here; a few turns of the whisk isn't going to ruin it.

5. 5

   Pour into molds and freeze until solid. It helps to run hot water over the mold to loosen up the pops when you want to remove them.

* Per serving · 4 servings · Values may vary.

No additional tips available.