With temperatures soaring outside, it’s time to turn off the oven and focus on the freezer.
It’s berry season around here so blueberries, strawberries, raspberries, and blackberries are abundant, sweet, and very reasonably priced.
Peaches, cherries, and other summer fruits will be ready soon, and they’ll be just as
delicious in this recipe.
I combed the aisles of my local market to find one of those cute popsicle molds with the idea of making frozen yogurt and fruit pops.
My recipe yields 5 to 6 pops, depending on how much you fill each section, but the only mold I could find makes four pops at a time. Since I had some fruity yogurt left over, I was forced to sample what I couldn’t freeze! J
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| Doug, my resident taste-tester, takes his first bite! |
Here’s how to make these very refreshing frozen delights …
Frozen Yogurt and Fruit Pops
Yields 5 to 6 fruit pops
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| Yogurt-fruit pop ingredients |
Ingredients:
1 cup plain Greek-style yogurt (2% or whole milk)
1 cup of your favorite fresh or frozen berries or summer fruit (peaches, mangoes, cherries, etc. – pitted, of course!)
1 tsp. fresh lemon juice
2 to 3 Tbsp. honey (amount will vary depending on sweetness
of fruit – or your own sweet tooth)
Directions:
1. Purée yogurt, berries/fruit of your choice, lemon juice and honey in food processor, using the metal ‘S’-blade, until smooth. If you prefer chunkier pieces of fruit, pulse rather than purée.
2. Transfer yogurt-fruit mixture to freezer-pop molds, leaving about ½ to 1-inch of space at the top. Insert the stick that comes with the mold. Freeze until completely firm, about 6
hours.
3. To unmold, dip mold for a few seconds in a bowl of hot water.
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| The final product – minus a few bites! |
NOTE: Don’t have freezer pop molds?
Use 3oz. or 5 oz. paper cups. After filling each cup, place a sheet of plastic wrap over top, cut a small slit in center and add a popsicle stick which can be purchased at craft stores. To remove frozen pop, simply press on the cup’s bottom, and the frozen pop should slip right out.