Neapolitan Popsicles

Neapolitan Popsicles could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 3 and costs $2.17 per serving. One serving contains 696 calories, 18g of protein, and 39g of fat. It works well as a beverage. From preparation to the plate, this recipe takes approximately 45 minutes. 455 people have made this recipe and would make it again. Head to the store and pick up granulated sugar, heavy cream, strawberries, and a few other things to make it today. It is brought to you by Cooking Classy. With a spoonacular score of 68%, this dish is good. Neapolitan Popsicles, Neapolitan Donuts, and Neapolitan Bars are very similar to this recipe.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

In a mixing bowl whisk together Greek yogurt, cream, sugar and vanilla until sugar has dissolved, about 1 minute (mixture will be divided into three portions).Pulse strawberries in a food processor until well pureed then add in 1/2 cup of the yogurt mixture and pulse to blend. Pour into a liquid measuring cup that has a spout and set aside. In a mixing bowl whisk a scant 1 cup of the Greek yogurt mixture with 3 Tbsp cocoa powder until well blended. Stir in 1/2 Tbsp milk at a time to thin as needed (you don't want a thick mixture). Pour into a quart size resealable bag, seal bag and cut a tiny tip from corner then pour mixture into an even layer among popsicle molds (I use these here) filling about 1/3 full, being careful not to run down the sides (you can clean edges with a damp paper towel or q-tip as needed). Freeze 5 - 10 minutes (just to help set the top layer a bit).Stir in 1/2 Tbsp milk at a time to remaining Greek yogurt mixture to thin as needed (the white vanilla portion. There should be about 1 cup left). Pour into a quart size resealable bag, cut a tiny tip from corner and carefully pour over chocolate layer filling each about another 1/3 full. Freeze 5 - 10 minutes. Pour strawberry mixture over vanilla layer, filling each mold nearly full. Insert popsicles sticks and cover with lid, freeze until set, about 3 - 5 hours (smaller molds will set faster). Run under warm water for a few seconds to remove from molds. Store in freezer.Recipe source: adapted from Everyday Food Magazine via Quick and Dirty Kitchen

 

Step by step:

1. In a mixing bowl whisk together Greek yogurt, cream, sugar and vanilla until sugar has dissolved, about 1 minute (mixture will be divided into three portions).Pulse strawberries in a food processor until well pureed then add in 1/2 cup of the yogurt mixture and pulse to blend.

2. Pour into a liquid measuring cup that has a spout and set aside. In a mixing bowl whisk a scant 1 cup of the Greek yogurt mixture with 3 Tbsp cocoa powder until well blended. Stir in 1/2 Tbsp milk at a time to thin as needed (you don't want a thick mixture).

3. Pour into a quart size resealable bag, seal bag and cut a tiny tip from corner then pour mixture into an even layer among popsicle molds (I use these here) filling about 1/3 full, being careful not to run down the sides (you can clean edges with a damp paper towel or q-tip as needed). Freeze 5 - 10 minutes (just to help set the top layer a bit).Stir in 1/2 Tbsp milk at a time to remaining Greek yogurt mixture to thin as needed (the white vanilla portion. There should be about 1 cup left).

4. Pour into a quart size resealable bag, cut a tiny tip from corner and carefully pour over chocolate layer filling each about another 1/3 full. Freeze 5 - 10 minutes.

5. Pour strawberry mixture over vanilla layer, filling each mold nearly full. Insert popsicles sticks and cover with lid, freeze until set, about 3 - 5 hours (smaller molds will set faster). Run under warm water for a few seconds to remove from molds. Store in freezer.Recipe source: adapted from Everyday Food Magazine via Quick and Dirty Kitchen

Nutrition Information:

covered percent of daily need