Jul 29, 2011

Cherry Yogurt Pops


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):
  1. 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.
  2. 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.
  3. 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.
Scarlett LOVED the leftover yogurt and cherry mixture.  So make sure you save any extras for a quick morning snack.  Enjoy!

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