Neapolitan Popsicles

Ingredients

• 1 cup low-fat plain Greek yogurt
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 8 oz. fresh strawberries
• 3 Tbsp unsweetened cocoa powder
• Milk to thin, as needed

Directions

1. Whisk the Greek yogurt, cream, sugar and vanilla in a mixing bowl until the sugar is no longer grainy, about 1 minute. You’ll be using this base in three separate portions.
2. Process the strawberries in a food processor until they are completely pureed. Add 1/2 cup of the yogurt base and pulse until combined. Transfer the strawberry mixture to a liquid measuring cup with a spout and set it aside.
3. In a mixing bowl, combine a scant 1 cup of the Greek yogurt mixture with 3 Tbsp cocoa powder, whisking until smooth. If the mixture is too thick, stir in milk 1/2 Tbsp at a time until it loosens up. Spoon it into a quart size resealable bag, seal it, and snip a tiny opening from one corner. Pipe the chocolate mixture evenly into the popsicle molds, filling each about 1/3 full and trying not to streak the sides. If needed, wipe the edges with a damp paper towel or q-tip. Freeze for 5 – 10 minutes, just long enough to firm the surface slightly.
4. Thin the remaining Greek yogurt mixture, which should be about 1 cup, by stirring in milk 1/2 Tbsp at a time as needed. Pour it into a quart size resealable bag, trim a tiny corner, and gently add it over the chocolate layer, filling each mold about another 1/3 full. Freeze for 5 – 10 minutes.
5. Pour the strawberry mixture on top of the vanilla layer, filling each mold nearly to the top. Add the popsicle sticks, cover with the lid, and freeze until firm, about 3 – 5 hours; smaller molds will freeze more quickly. To unmold, hold the pops under warm water for a few seconds. Store in the freezer.