For cherry puree:
250g cherries (I used a little over 1 cup) (pits removed and cut into pieces)
1 tbsp honey
1 tsp lemon juice
For yogurt mixture:
180g (3/4 cup) Greek-style yogurt
1/8 cup fresh milk
1 tbsp honey
1 tsp lemon juice
Make: Roughly six 3-ounce popsicles (you may come out with 7-8 sticks with Ikea popsicle moulds)
Methods (for swirled pops):
- Place cherries in a blender and puree. Pass through a fine sieve into a measuring cup. (You should have ¾ cup puree). Stir in honey and lemon juice. Adjust to taste. Set aside.
- Scoop the yogurt into a cup. Stir in the milk a little at a time until the yogurt is thinned enough that it can be poured. Stir in the honey and lemon juice. Adjust to taste. Set aside.
- Pour an inch of yogurt into the popsicle moulds, then an inch of cherry puree, and repeat until the moulds are filled. Use a chopstick or skewer to gently swirl the liquids together. If your moulds don’t come with their own sticks, insert wooden popsicle sticks after 1 hour of freezing. Freeze at least 8 hours or overnight, until the popsicles solidify.
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