Can we officially say it’s summer time? I mean, I know it’s technically not, but it totally feels like it, so I’mma go with it. Whether it’s official yet or not, the beginning of summer marks frozen treat season! I mean, yes, we can and should enjoy popsicles and ice cream year-round, but there really is nothing more satisfying than a cool, refreshing treat on a hot day. It’s a cool reprieve from the heat that cannot be replicated in the other seasons.
For my first popsicles of the summer, I went with something super easy and dare I say, healthy! These creamy fruit pops are basic at it’s best. I went with nectarines because even though it seems early for their peak when I walked into the produce department I could smell them before I saw them. Sometimes your nose will tell you which fruit to buy and in this case, it was right. The raspberry layer adds a nice contrast of both color and flavor, plus I love the pairing of nectarines with the berries. It has a sort of retro peach-melba vibe that I’m totally into. With just four ingredients: fresh fruit, an all-natural sweetener, and even a boost of protein from thick, Greek yogurt, these popsicles could even replace your morning bowl of yogurt–which means, yes, dessert for breakfast. WIN.
- 2 cups diced nectarines (about 2 whole)
- 1 cup raspberries
- 1½ cups plain greek yogurt
- 6 tablespoons honey*
- In a blender (or using an immersion blender or food processor) blend the nectarines with 1 cup of the yogurt and 3 tablespoons of honey until smooth. Divide the mixture between popsicle molds and freeze for 1 hour. Once the nectarine layer has firmed up a bit, blend the raspberries with the remaining yogurt and honey (adjust the honey to taste) and divide between the popsicle molds. Freeze for 30 minutes before inserting your sticks, then continue to freeze until solid (at least 6 hours).
*Use more or less honey, depending on your taste and how sweet your fruit is.
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