Loquat & Strawberry Yogurt Popsicles
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In spring, other place have ramps. Austin has loquats.
Personally, I’d rather have the loquats, as I’m perfectly fine with spring onions or young garlic subbing in for ramps. Loquats are not like another fruit, although I’ve often seen them compared to apricots.
My friend Nelly gifted me with a giant bag of loquats this week, and I am scurrying to find uses for them before they go bad. With temperatures in Austin already hitting 85+ (alternated with days that feature lows in the 40s, just for funsies) and my pregnancy-induced increased body temperature, I’ve been hitting the warm-weather treats.
A few weeks ago the people at Chobani sent me a giant box of yogurt – hello, protein! – and I thought making Loquat and Strawberry Yogurt Popsicles would be a great way to use some of that stash.
If you don’t have popsicle molds, you can use paper cups, but I really like our molds – they’re BPA free and make that classic popsicle shape. I got ours at Home Goods, but they are available practically everywhere. I recommend using wooden popsicle sticks instead of the provided ones if you want to make a lot of popsicles in a short time. Frozen popsicles can be released from their molds and wrapped in waxed paper for freezer storage.
If you don’t have loquats in your area, just swap in your favorite fruit in equal quantity. Almost everything goes with strawberry!
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Loquat & Strawberry Yogurt Popsicles
- 6 ounces hulled strawberries
- 6 ounces halved and pitted loquats
- 1 1/2 cups Greek yogurt, divided
- Honey, to taste (optional)
- Puree strawberries and half the yogurt, then repeat with loquats and remaining yogurt in a separate container. (This works best if you have an immersion blender.)
- Add honey to taste, then pour purees into popsicle molds in alternating layers. Run a chopstick or skewer through the molds to create a somewhat marbled effect, if you like.
- Freeze at least four hours. Hold molds under running water to help loosen the popsicle, if you have trouble removing it.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
More popsicle recipes you might like:
- Hibiscus Margarita Popsicles – Dessert for Two
- Mango Chia Popsicles – Jelly Toast
- Mango Coconut Popsicles – Pineapple and Coconut
- Thai Iced Tea Pops – Oh My Veggies
- Vegan Banana Split Popsicles – Stetted
Disclaimer: Chobani sent me yogurt after I attended a yogurt-themed dinner during SXSW. I was not monetarily compensated for this post, and as always my opinions are my own.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…
Aww, I miss loquats. When I was growing up, the neighbor next to my Nan’s had a loquat tree, and we’d go swim in her pool and then sit in the grass eating them all afternoon. Such perfect Texan memories.
These look divine! I have more loquats to work with and was trying to figure out what to do (besides make more chutney). Hmm… You didn’t cook the loquats at all for this?
@Heather Nope, they’re just raw puree. I didn’t peel them either. I bet roasting them would make it extra yummy, though!
mmm! i did a popsicle with straight fruit puree, but yogurt would be soooo much better. gonna give it a whirl.
I’ve honestly never known what to do with Loquats. I see them at the farmer’s market but they stump me. This is wonderful!
I’m pretty happy to be away from the 85 degree heat in Texas right now. I always feel like Texas steals spring from me. Every year, we hope for it. And then before we know it, it’s humid and hot.
Anyway, these Popsicles look fabulous!