When I was little my parent’s both played on recreational baseball teams. My sister and I used to attend the early games so we could play with the other kids in the nearby parks. Each week someone from the team would host an after party with lots of snacks and inappropriate jokes we always felt privileged to listen in on. And a pool if we were lucky.
The snacks were, of course, always my favourite part. One in particular I will always remember, and it was simple as all get-out but sometimes the best things are, was Strawberries with Sour Cream and Brown Sugar. The juicy tart berries skimmed across the bowl of rich sour cream and plopped into the pile of brown sugar were one of my first tastes of layering flavours, balancing the sweets and sours and creamy fats.
These pops play off those flavours, but with a big floral honey with bee pollen in place of the brown sugar. I wanted an extra layer of sweet succulence but didn’t want that molasses flavour in there or they might be too heavy. I used Ontario strawberries I found at my local market (yay! finally!) and full fat Hewitt’s Dairy Sour Cream to make them extra creamy and almost cheesecake-like when mixed with a thick, sweetened plain Greek yogurt. Whether you put them on sticks like I did here, into ice cube trays for a tiny treat here and there or in a dish to serve in scoops, you’ll be glad to have them when the temperature spikes over the summer. They are bright, poppy in flavour and so smooth and creamy.
Strawberry Sour Cream Froyo Pops with Bee Pollen Honey
makes 4-6 pops
If you can’t find local strawberries, any local berry or pitted fruit would be great. As well, if you don’t have popsicle molds, you can spread this into a loaf pan with a spatula and freeze overnight or for at least 6 hours.
1 cup Hewitt Dairy 14% Sour Cream
- 1 1/2 cups Plain Sweetened Greek Yogurt
- 1/2 tsp pure vanilla extract
- 2 tbsp vodka
- 1 1/2 cups diced Ontario strawberries