Creamy Homemade Yogurt Popsicles

Yoghurt popsicles are blended fruit and yoghurt frozen in moulds, about as simple as a frozen dessert gets, and endlessly variable. The technique is worth more than the recipe, because the recipe is essentially "choose a fruit". Blending the fruit gives a smoother result than chopping it in; straining is worth doing for anything seeded, like blackberries or raspberries, unless you want the seeds. Flavourings such as citrus zest or vanilla are optional additions rather than requirements. The one part people reliably struggle with is getting them out of the mould. Running warm water over the outside for a few seconds releases them cleanly; pulling harder does not, and usually leaves the popsicle behind and the stick in your hand. Yoghurt gives a creamier, tangier result than fruit and water alone, and full-fat yoghurt freezes noticeably softer than low-fat, which is worth knowing if you dislike a hard, icy texture. **Filed as Worldwide**, a generic frozen dessert with no African claim, kept on the platform because the page already exists.