yogurt pops
We’re getting deep into summer here; ’tis the season of popsicles and blackberries and cherries. By chance, I happened upon a recipe for yogurt pops at orangette and a stack of dinosaur-themed dixie cups in the cupboard that have lived in this house far longer than I have.
The result? Blackberry-Cherry Yogurt Pops. A smoothie on a stick, if you will.
This was supposed to be the sixth and final post in a series of frozen desserts, but the pictures of mint ice cream I took last year are hurting my eyeballs. Fresh mint ice cream is awesome. There's a recipe here. You know ...
[cue dramatic voice-over] Previously, on eat your vegetables...vanilla bean-flecked milk transforming into yogurt! pomegranate juice being transformed into molasses! a wok of pasty tofu cubes being transformed into...well.. ...
I'm taking full advantage of a long-awaited opportunity to clang around the kitchen at 4am. There are seven tiny jars of vanilla-bean-flecked yogurt tucked in for the night. A handy little pan full of pomegranate juice being r ...
Blackberry-Cherry Yogurt Pops (adapted from orangette)
2 cups plain whole-milk yogurt
1 cup fresh sweet cherries
1 cup blackberries
1/2 cup sugar
1 tsp. lemon juice
Combine all ingredients in a blender; process until smooth. Set a strainer over a large measuring cup or bowl with a spout. Press the mixture through strainer to remove seeds. Distribute mixture evenly among popsicle molds. Freeze for about 30 minutes until the mixture begins to set, then insert popsicle sticks. Freeze solid.
How “cool” :-) You are awesome.
Aw, thanks Aunt B! :D