Yogurt Pops

Hull and slice the fresh strawberries, then place them in a blender or food processor and puree until completely smooth.

Pour the water into a small saucepan and sprinkle the envelope of unflavored gelatin over the surface. Allow the gelatin to bloom undisturbed for about 2 minutes.

Heat the gelatin and water mixture over low heat, stirring constantly, until the gelatin is fully dissolved. Remove from heat and let cool slightly.

Combine the strawberry puree, dissolved gelatin mixture, yogurt, and artificial sweetener in a large bowl, stirring thoroughly until the mixture is uniform and well blended.

Taste the mixture and adjust the sweetener as needed to reach your desired level of sweetness.

Carefully pour the mixture into ice pop molds, filling each mold to about a quarter inch from the top to allow for expansion during freezing.

Insert a pop stick into each mold, then place the filled molds in the freezer and freeze until completely solid.

To unmold, briefly run warm water over the outside of the molds for 10 to 15 seconds, then gently pull each pop free by its stick and serve immediately.