Strawberry Sour Cream Froyo Pops with Bee Pollen Honey

Strawberry Sour Cream Froyo Pops with Bee Pollen Honey

When I was little my parent’s both played on recreational baseball teams. My sister and I used to attend the early games so we could play with the other kids in the nearby parks. Each week someone from the team would host an after party with lots of snacks and inappropriate jokes we always felt privileged to listen in on. And a pool if we were lucky.

Strawberry Sour Cream Froyo Pops with Bee Pollen Honey

The snacks were, of course, always my favourite part. One in particular I will always remember, and it was simple as all get-out but sometimes the best things are, was Strawberries with Sour Cream and Brown Sugar. The juicy tart berries skimmed across the bowl of rich sour cream and plopped into the pile of brown sugar were one of my first tastes of layering flavours, balancing the sweets and sours and creamy fats.

strawberry sour cream froyo pops with bee pollen honey

These pops play off those flavours, but with a big floral honey with bee pollen in place of the brown sugar. I wanted an extra layer of sweet succulence but didn’t want that molasses flavour in there or they might be too heavy. I used Ontario strawberries I found at my local market (yay! finally!) and full fat Hewitt’s Dairy Sour Cream to make them extra creamy and almost cheesecake-like when mixed with a thick, sweetened plain Greek yogurt. Whether you put them on sticks like I did here, into ice cube trays for a tiny treat here and there or in a dish to serve in scoops, you’ll be glad to have them when the temperature spikes over the summer. They are bright, poppy in flavour and so smooth and creamy.

Strawberry Sour Cream Froyo Pops with Bee Pollen Honey
Strawberry Sour Cream Froyo Pops with Bee Pollen Honey

Strawberry Sour Cream Froyo Pops with Bee Pollen Honey
makes 4-6 pops

If you can’t find local strawberries, any local berry or pitted fruit would be great. As well, if you don’t have popsicle molds, you can spread this into a loaf pan with a spatula and freeze overnight or for at least 6 hours.

1 cup Hewitt Dairy 14% Sour Cream
1 1/2 cups Plain Sweetened Greek Yogurt
1/2 tsp pure vanilla extract
2 tbsp vodka*
1 1/2 cups diced Ontario strawberries
3 tbsp honey with bee pollen**
 
 

In a large bowl, mix the sour cream, yogurt and vanilla until combined. Fold in the berries.

Heat the honey slightly so it’s a bit looser, you can do this in the microwave or by placing the jar in a vessel of hot water for a few minutes. Swirl the honey into the mixture but don’t mix completely. You want to see some streaks of honey – they make the bars extra tasty to eat!

Spoon into your ice pop mold right to the top and insert a popsicle stick or the cap/stick that came with the mold. Tap it on the counter a few times to make sure it’s compressed into the mold without any air bubbles. Freeze for at least 4 hours up to 1 week. When ready to eat, place the mold in a dish of warm water for 1 minute and slowly wiggle the ice pop from the mold. Eat immediately.
*Vodka helps to keep the mixture from getting too hard and icy while it freezes. You may omit if you’d like.

**If you can’t find honey with Bee Pollen at your natural food store,  use a local honey you enjoy.

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Disclaimer: I am part of the #BornOnTheFarm Campaign sponsored by Gaylea Food Coop & PTPA Media and receive compensation as part of my affiliation with this group. Regardless, I only work with brands I use personally and enjoy.

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