Makes 4 pops
A potato masher is the best tool for turning strawberries into a thick puree. Barring that, use a rigid pastry cutter—or even just two forks. In any event, make sure you don’t have large bits of strawberry in the mix. Those end up too icy. One note: These peel pops are only gluten-free if you use certified gluten-free granola.
5 large strawberries, hulled
1¼ cups full-fat, low-fat, or fat-free plain Greek yogurt
3 tablespoons maple syrup
½ cup plain granola (without dried fruit or nuts)
½ teaspoon vanilla extract
1. Use a flatware fork or a potato masher to crush the strawberries into a mash in a medium bowl. Stir in the yogurt, maple syrup, granola, and vanilla until uniform.
2. Pour about ½ cup into each of 4 snack-size 1-cup resealable plastic bags and seal. Roll lengthwise to form a tube of filling at one end (see photo here). Freeze overnight (at least 12 hours), or for up to 2 months.