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Snack recipe · from the recipe book

Strawberry Basil Kefir Swirl Pops

Tangy, creamy kefir pops streaked with a bright strawberry-basil purée and chunks of fresh berry, icy-smooth with a gentle herbal lift.

Strawberry Basil Kefir Swirl Pops

Ingredients

  • 1¾ cups sliced300 gStrawberrieshulled; 250 g halved, 50 g finely diced
  • ¾ cup (180 ml)200 gPlain kefir, low-fat
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • 2 tbsp40 gHoney
  • 2½ tbsp leaves4 gFresh basilleaves only
  • 1 tsp2 gLemon zest
  • 1½ tsp8 gLemon juice

Steps

  1. Set out 4 large ice pop molds (or 8 small ones) and sticks, and clear a flat spot in the freezer.
  2. Make the strawberry layer: blend the halved strawberries, the basil, the lemon juice and half of the honey in a blender until smooth, about 30 seconds. Pour into a measuring cup.
  3. Rinse the blender. Make the yogurt layer: blend the kefir, the Greek yogurt, the lemon zest and the remaining half of the honey until smooth, about 15 seconds.
  4. Stir the diced strawberries into the yogurt layer with a spoon.
  5. Fill the molds in alternating spoonfuls of the strawberry layer and the yogurt layer, then run a skewer down through each mold once or twice to swirl.
  6. Insert the sticks and freeze until solid, at least 6 hours.
  7. To unmold, run the molds under warm water for 10 to 15 seconds and pull gently on the sticks. Serve right away.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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