Sugar Cane Skewered Strawberry Yogurt Pop Recipes

SUGAR CANE SKEWERED SHRIMP

Steps:

• Place chili pastes in bowl and add water. Mix the remaining ingredients together to make a thin mixture. Put shrimp in marinade and refrigerate overnight. Place shrimp on skewers, 4 pieces on each skewer, and grill.

STRAWBERRY YOGURT POPSICLES

Steps:

• Make the simple syrup: In a small saucepan over medium heat, stir the sugar and water together. Bring to a boil and stir until sugar is dissolved. Chill until cold, or set the pot in a bowl of ice to cool. This will make about 3/4 cup syrup; you will not use it all for this recipe. The leftover syrup can be stored in the fridge for several weeks.
• Whisk the yogurt: In a bowl, whisk the yogurt to smooth out the lumps. (If you like sweetened yogurt, add honey or simple syrup to taste.)
• Freeze the popsicles: Freeze for 1 hour. Remove the mold from the freezer and insert the popsicle sticks, leaving about 2 inches of each stick above the mold. Return to the freezer for another 3 to 4 hours, or until frozen.

GRILLED FRUIT SKEWERS WITH SWEET YOGURT SAUCE

Steps:

• If you are using wooden skewers, soak them in water for at least 30 minutes.
• In a small pot combine the brown sugar with 1/4 cup water, cinnamon and orange zest. Bring to a boil over medium heat. Remove from heat and set aside to cool to room temperature.
• Preheat the grill or grill pan over low heat.
• Thread 2 pieces of each type of fruit onto each skewer. Grill the skewers until the fruit is warm and lightly charred about 6 minutes giving the skewers a quarter turn every 1 1/2 minutes. Make sure to brush with the brown sugar syrup after each turn.
• While the fruit is grilling, make the dipping sauce. Whisk together the yogurt, orange juice, and 1 tablespoon of the brown sugar syrup in a serving bowl. Reserve 2 tablespoons for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
• Arrange the skewers on a serving platter and serve with the dipping sauce on the side.

STRAWBERRY YOGURT GRANOLA POPS

Steps:

• In medium bowl, beat yogurt and milk with whisk until well combined. (Mixture needs to be a pourable consistency.)
• Cut each strawberry into slices. Apply strawberry slices to inside walls of 4 molds in quick-frozen ice pop maker (Zoku™). Insert pop sticks. Pour about 1 ounce (2 tablespoons) yogurt mixture into each mold. Freeze 3 to 4 minutes.
• Add thin layer of granola to each mold. Pour yogurt mixture to "fill" line of each mold. Freeze completely. Follow manufacturer's instructions for removing pops.

STRAWBERRY-ROSEMARY YOGURT POPS

Steps:

• In a small bowl, mix strawberries, vinegar, preserves and rosemary. Let stand 30 minutes; discard rosemary., Spoon 2 tablespoons yogurt and 1 tablespoon strawberry mixture into each mold or paper cup. Repeat layers. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

STRAWBERRY YOGURT ICE POPS

Steps:

• 1. In a blender place 1 cup strawberries, milk, yogurt and honey and blend for 1 minute until smooth.
• 2. Place a strawberry slice in the bottom of a 3 ounce dixie cup. Repeat with the other cups.
• 3. Fill each cup 3/4 of the way full with the strawberry yogurt mixture and place them in the freezer.
• 4. Remove cups from the freezer after 1 hour and stick a popsicle stick into the center of each cup.
• 5. Place cups back in the freezer and let freeze for an additional 4-6 hours.
• 6. Remove cups from freezer, peel off the paper and serve immediately!