Nectarine and Greek Yogurt Popsicles
It’s hot. The day has been long. The week has been longer. You’ve been answering emails. Another just came in. Maybe your kids are calling from the other room. Maybe you’ve been hustling since 6 am. Maybe you just want a moment to stop. To relax. A moment to play.
Photo: Courtesy of Sonima
The humble popsicle—in this case, packed with probiotics from creamy yogurt and swirled with sweet nectarine, honey, olive oil, and cardamom—to the rescue. Even making these easy pops is a playful act. And you can’t help but feel your inner five-year-old jumping up and down whilst eating one.
These are grown up enough that they have hints of savory goodness throughout, but summery sweet enough to satisfy kids of any age. They’re also part of the Internet-sweeping trend #popsicleweek!
Photo: Courtesy of Sonima
Though these require a popsicle mold, you can easily make this into frozen yogurt following directions at bottom.
- 3 large nectarines (1 1/2 cups smashed fruit)
- 2 teaspoons lemon juice
- 6 tablespoons honey, divided
- 1 3/4 cup Greek yogurt
- 1/4 teaspoon ground cardamom
- 2 tablespoons olive oil
- A few pinches flaky sea salt
- Garnish fresh mint
- Slice nectarines, and either remove most of the peel or leave it, as desired. I left most on for color and texture.
- Place in small sauce pan with 2 tablespoons honey and 2 teaspoons lemon juice. Heat over medium flame until fruit is soft and bubbling, 5-6 minutes.
- Remove from heat and blend in blender or food processor until you reach desired texture. I left a few chunky pieces.
- Pour into bowl and set in fridge to cool.
- In separate bowl, mix yogurt, cardamom, and 3 tablespoons honey. Taste, and add additional honey if desired.
- Add spoonful or two of yogurt to popsicle mold, drizzle in a touch of olive oil, then add a spoonful of fruit. Repeat, adding a sprinkle of flaky sea salt somewhere in the middle, until you reach 1/4 inch from the top of the mold. Marble using a chopstick or skewer.
- Cover popsicle mold with accompanying top and add popsicle sticks. Freeze at least 4 hours before running warm water over mold to remove popsicles. Garnish with fresh mint, if desired.
- Frozen yogurt variation: If you don’t have a popsicle mold and want to make this into a frozen yogurt, simply double the recipe and layer ingredients in same way in a freezer-safe container. Cover with a piece of plastic wrap. Stir every 30-45 minutes to avoid crystallization as much as possible.
- Calories – 124
- Total Fat -6.5g
- Saturated Fat – 3.5g
- Cholesterol – 7mg
- Sodium – 41mg
- Carbohydrates _ 14g
- Dietary Fiber – 0g
- Sugars – 13g
- Protein – 3g
Yield: 10 popsicles
This story originally appeared on Sonima.com
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This article originally appeared on www.sonima.com