JUNE 25TH – STRAWBERRY PARFAIT

Double Strawberry Milksicles

1 (10 oz.) pkg. frozen strawberry halves in syrup (Substitute fresh strawberries with a tablespoon of sugar, let the bowl set for 30 minutes to create the syrup)

1 c. milk

½ c. strawberry frozen yogurt

12 (3 oz.) plastic or paper cups and 12 wooden craft sticks or 12 (2 oz.) freezer pop molds

Partially thaw strawberries by leaving at room temperature for 10 minutes or microwaving unopened plastic pouch on HIGH for 10 seconds. Place partially frozen berries with their liquid in a blender. Add milk and frozen yogurt. Cover and blend until smooth. Divide among twelve cups or freezer pop molds. Place cups in 9×13” baking pan. Cover each cup with aluminum foil. Push a craft stick through center of foil to hold the stick in place while freezing. Freeze until firm, 3-4 hours. Variations:

Double Blueberry Milksicles: substitute one 10 oz. pkg. frozen blueberries in syrup and blueberry frozen yogurt.

Creamy Vanilla Milksicles: omit the fruit. Increase the milk to 1 ½ c. Substitute 1 c. vanilla frozen yogurt for the ½ c. strawberry frozen yogurt. Add 1 tsp. vanilla extract.

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