Every so often, I get on these kicks where I attempt to make one type of dish, treat or beverage a myriad of different ways. I surrender all other types of cooking in an effort to create dozens of versions of the same base recipe. Earlier this summer, it was drinks. This past winter? Soups. My most recent obsession? Popsicles.
If I had enough popsicle molds to freeze twenty different varieties at the same time, I would currently be inhabiting my kitchen like a mad scientist, experimenting with fruit, yogurt, herbs and spices in an attempt to create as many tasty summertime treats as I can. Maybe it’s good that I’m currently limited to making one recipe at a time, otherwise there would be no room for any other food in my freezer!
My latest recipe for these Mixed Berry + Vanilla Yogurt Pops is about as quick and simple as it gets – and you can easily make adjustments according to what ingredients you have on hand. For the fruit, I used organic frozen mixed berries from Trader Joe’s but feel free to substitute your own favorite, fresh or frozen.
I added crushed graham crackers, which reminded me a little bit of the cake-y outside of a Good Humor Chocolate Eclair or the Strawberry Shortcake bars that I would buy from the ice cream truck as a kid. (Did you ever eat those? Which did you choose, chocolate or strawberry?)
Four ingredients, a little mixing and a few hours in the freezer and you have a refreshing warm-weather treat. Now all I need is for summer to last a little longer so I can experiment with a few more recipes!
Mixed Berry + Vanilla Yogurt Pops
Yields about 10 3oz popsicles
1 cup of roughly chopped mixed berries, frozen or fresh
2 cups of Chobani non-fat vanilla Greek yogurt
1 tbsp honey (add an additional tablespoon for extra sweetness)
1/2 cup finely crushed graham crackers (optional)
1. Mix all ingredients together in a medium bowl. For an extra smooth popsicle, mix ingredients in a blender.
2. Sprinkle the bottom of each popsicle mold with a few pinches of graham crackers. Fill popsicle molds halfway with the yogurt mixture, then add about a teaspoon more of graham crackers. Finish filling each mold with your yogurt mixture.
3. Tap your mold a few times on your countertop to make sure the yogurt has completely filled the mold and to release any pockets of air from the mixture. Place a popsicle stick in each yogurt pop.
4. Freeze for about 6 hours, or until hardened. Remove from mold.
5. After removing popsicles from their mold, let them soften at room temperature for a minute or two, then sprinkle the outside with graham cracker crumbs.
6. Serve and enjoy!
Quick Tip 1: If you don’t have popsicle molds, you can freeze the mixture in small paper cups instead.
Quick Tip 2: If you have trouble removing the popsicles from their molds, run the outside of the mold under hot water for a few seconds until you can easily remove the yogurt pops.