Pink ribbons swirled through white yogurt with the tip of a skewer, then a long wait in the freezer: Maison Perrotte’s Anaïs Strawberry Jam, soft and fruity, brings the taste of a French summer to these pops.
Makes 6 · 10 min + 6 h freezing
- Stir 2 cups (500 g) plain Greek yogurt with 2 tbsp honey until smooth.
- Warm 6 tbsp of the Anaïs strawberry jam slightly to loosen it.
- Spoon the yogurt and jam alternately into 6 ice pop molds, then swirl gently with a skewer.
- Insert the sticks and freeze for at least 6 hours.
- Dip the molds in warm water for a few seconds to release the pops.
The star of this recipe: Anaïs Strawberry Jam, by Maison Perrotte.
