I swore I wouldn't bombard you with yet another popsicle recipe for a while, but I'm having a hard time holding off.
You see, popsicles have become my go-to dessert this summer. We're still saving up to buy a nice-ish ice cream maker, so normal ice cream is unfortunately off-limits for the time being. Popsicles, however, are really accessible. Perhaps too accessible. They require minimal equipment and freeze in a flash. What's more, the learning curve is very small. Once you have a vague idea of how popsicles are made, you can easily go off on your very own frozen treat rabbit trail.
I also appreciate not having to turn on the stove. The last popsicle recipe I shared with you was a teensy bit more involved. This one practically makes itself and requires little more than a bowl and a whisk.
Use any berries or fruit you like. Small berries are very convenient, as all you have to do is drop them into the molds. But larger fruits like strawberries and peaches can be used as well if you cut them into small pieces.
I think these pops are just about perfect--just enough tang from the yogurt; just enough sweetness from the honey and berries--but if you want to add another component such as citrus zest or even chopped dark chocolate, go forth and do so! The world is your popsicle!
Have popsicle molds or paper cups ready.
Whisk together in a small bowl:
2 cups plain Greek yogurt (preferably whole milk)
1/4 cup honey (we used blackberry honey)
1 teaspoon vanilla extract
Layer the yogurt mixture in the molds with:
2 cups fresh berries or chopped fresh fruit
Alternate layers of yogurt and fruit until the molds are full.
If using popsicle molds with a tight-fitting lid you can insert the popsicle sticks before freezing. Otherwise, allow the mixture to freeze partially, about 2 hours, before inserting the sticks. Freeze completely, 8 hours or overnight.
To unmold, dip the popsicle molds in cool water until the pops easily slide out of the molds.
To store, wrap the pops in wax paper, place in a plastic bag, and keep in the freezer.