Yes, I’m still studying hard for my two exams tomorrow morning. So again, I’ll leave you with a tasty recipe because I deserve a treat and I know you do too. This time, may I suggest some Strawberry Yogurt Popsicles (courtesy of The Kitchn)? We’re at the tail of the strawberry season, so it’s another great way to use them up or you could make the strawberry jam instead. I’ve still been eating toast with my homemade jam almost every morning and sometimes even as a snack. Mmmm, it’s some good stuff. Let me know how these popsicles turn out for you!

Strawberry-Yogurt Popsicles
makes 4-6, depending on the size of your molds

1 pint strawberries, cored and quartered
1/4 cup sugar
2 tablespoons water
1 teaspoon lemon juice
1 cup Greek style yogurt

Bring the strawberries, water, and sugar to a simmer in a medium sauce pan. Simmer for five minutes, or until strawberries are very soft. Pour into a food processor, add the lemon juice, and pulse a few times, until fruit is almost pureed but not liquified. Chill in the refrigerator until cool.

Stir the yogurt into the strawberry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight. To remove, run some warm water over the outside of the mold until you can gently pull the popsicle out.