I scream ... you scream ... we all scream for ... frozen yogurt?
As a member of the Secret Recipe Club, I get to select, make and showcase a recipe from an blog. This month I get the pleasure of introducing you to Well Dined by Sarah.
Sarah is a blue hair ... no not one of those little old lady stereotypes ... not even a little old lady. She might be little for all I know, but I can't tell from the tight close-up. But she does rock a cool purple-blue coiffure. My middleChild had blue hair one summer ... I got a free pair of jeans as result of collateral damage (was in the line of blue dye "fire"), but since I'm supposed to be talking about food I'll save that fahs-cinating story for another time.
Back to Sarah. A happy homemaker that likes to eat out (and post photos), Sarah especially loves to cook healthy at home (and post photos), which results in mucho recipes. So much from which to choose! Do I try grilled halloumi for the first time? How about the yummy-looking miso-tahini soup? The miso creamed kale did look rather intriguing.
Turned out that the outdoors made the decision for me. These last 500 or so days of summer (give or take) have seen temps roar into the 90s, with humidity hovering at 150% (give or take). So I needed a little something that was easy, quick, fast and frosty. Luckily Sarah had a recipe that combines all my requirements into a fun dessert. Yogurt pops!
Sarah mentioned how she wanted to call 'em Popsicles until she discovered that the name is trademarked. Fun fact: my late uncle worked for the Joe Lowe company ... who made the original Popsicle. So selecting this recipe is bashert (Yiddish for "destiny").
Also mentioned by Sarah was that the original recipe called for blackberries, but for several reasons she substituted raspberries. Since I have a few blackberry bushes, I went with them. Sarah uses agave nectar, but rather than going out and buying an entire bottle of agave just for a couple tablespoons I subbed with honey.
I of course misread the quantities and instructions. But if I didn't, you wouldn't know you were reading my blog. I ended up using only a couple tablespoons honey. And only to the yogurt. Lucky for my
Berry Yogurt Ice Pops - Easy
Adapted from Well Dined
Yield: 10-12 pops, depending upon size
1 3/4 cups plain Greek yogurt
3 Tbl. honey, plus more to taste
1 1/2 pts. raspberries or blackberries
Whisk together the yogurt and honey in a 1-quart mixing bowl.
In a separate bowl, mash the berries with a fork or potato masher until coarsely crushed. Taste and add more honey if needed. Because freezing tends to dull the flavor, if it tastes perfect, add another tablespoon honey anyway.
Spoon about 1/2 of the yogurt mixture evenly into 5-oz. kitchen paper cups or ice-pop molds. Spoon all the mashed berries on top of the yogurt, then top with remaining yogurt. Use a toothpick or skewer to swirl the mixture a bit. Insert ice-pop sticks or plastic spoons into the cups/molds. Place in freezer. Allow to freeze solid, 3 hours to overnight.
Peel paper cups, or dip into warm water to loosen from molds. Enjoy immediately, or remain in freezer for up to a week.