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 
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.)
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.
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.
