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The summer here is lazily taking its time to set in, and I love it.

The days will heat up, and just when I think it’s going to be too warm, a breeze kicks up and nags me to grab a sweater.  I’m a winter clothes kind of gal, so any extra day to wear socks is like a gift from heaven.  (Socks keep my hardwood floors shiny — so that’s a bonus, too.)

What about all of you, are you ecstatic when the fall clothes collection comes out at Banana Republic?  Or do you prefer shorts and sunscreen and flip flops?

Here’s a little recipe for yogurt pops, which came out amazingly delicious.  We ate them on one of the few warm days we’ve had so far this season.

I bought these molds from Williams Sonoma a few years ago.  They’re from Donvier, but I think they might be discontinued.  Amazon.com says they are unsure when they will start carrying them again, but if you click here, I found a selection of other molds on amazon that look cute.

yogurt-pops

fruity swirly yogurt pops

1 quart of vanilla whole milk yogurt (I use Stonyfield Farms)
1/2 cup fresh or frozen fruit, such as peaches, mangoes, blueberries, or raspberries
1/2 cup frozen 100% juice concentrate, such as pineapple, orange, raspberry, or grape

1.  Mix up the yogurt with a spoon until smooth.  Pour into a strainer lined with a white paper towel or cheese cloth, and set over a small bowl.  Keep in the refrigerator until most of the liquid from the yogurt drains out.  (About 3 hours, or overnight.)

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2.  In a blender, puree 1/2 cup of fruit (don’t know which kind you’re using, so I can’t give it to you in grams.  Just toss in a handful), with a 1/2 cup of fruit juice concentrate.

3.  Using a spoon, fill ice pop molds, alternating with the fruit and yogurt.  Tap mold on the counter to release any air bubbles.  Insert popsicle sticks, and freeze for a good 6 hours or overnight.

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4.  Run molds under warm water for about ten seconds, and carefully, ever so slowly, pull them out.  Serve immediately or wrap in plastic wrap and refreeze.

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