⅓ - ¾cupgranulated sugar, to your taste (100-150 grams)
1 ½cupplain yogurt, see Notes (340 grams)
Preheat oven to 375 degrees F.
Toss the strawberries and sugar together and spread into a single layer on a small sheet pan or baking dish.
Bake until strawberries are softened and juices are bubbling, about 15 minutes. Let cool completely.
You can puree strawberries in a blender, or leave whole, it's your preference. Stir the strawberries and juices into the yogurt with the vanilla extract.
Pour or spoon into popsicle molds, leaving about 1/2 inch head space. Freeze for at least 2 hours until solid.
Use whatever amount of sugar you like per your sweetness preference. You can also use your favorite sugar substitute if you prefer.
Non-fat, low-fat, or regular yogurt will all work. You can also use a flavored/sweetened yogurt. However if you use a flavored/sweetened yogurt, you'll still want to use a little sugar to roast the strawberries, 2 tablespoons should do just fine.