In a medium-size, heavy-bottom saucepan, place the strawberries, sugar, salt, and water, and stir to combine. If your berries aren’t very sweet, use the extra 2 tablespoons of granulated sugar.
Place over medium heat and cook, stirring occasionally, until the strawberries are softened, and the liquid has reduced by about 1/4.
Remove from the heat and puree the mixture using a stick blender, if you have one. Otherwise, allow the mixture to cool until no more than warm to the touch, and place the mixture into a blender and process until smooth.
Pass the strawberry puree through a fine mesh sieve to remove the seeds, stirring and pressing firmly with a spatula to speed up the straining and avoid wasting any of the liquid.
Transfer the mixture to a separate container to cool to room temperature. Alternatively, cover and store the strawberry puree in the refrigerator for up to 1 week.
Make the popsicle mixture.
In a large spouted measuring cup or another container with a pouring spout, place equal amounts plain yogurt and strawberry puree, by volume. Whisk and mix until completely combined. Add honey to taste.
Make the popsicles.
Pour the mixture into popsicle molds, leaving enough space for the mixture to expand when it freezes. Add popsicle sticks into the center and place on a flat surface and then into the freezer until solid.
Unmold the pops and serve frozen.
Once fully frozen, the unmolded pops can be piled into a freezer-safe lidded container and stored in the freezer until ready to serve one by one.
The strawberry puree can be doubled or tripled and stored in a sealed container in the refrigerator for up to 1 week. If you don’t have a popsicle mold, you can improvise with ice cube trays or small cups (reusable or disposable).
Fresh Strawberry Yogurt Popsicles from Nicole Hunn at Gluten Free on a Shoestring. Find recipe online at https://glutenfreeonashoestring.com/strawberry-yogurt-popsicles/