Sometimes G goes on a ketchup, butter, and bacon diet, like at dinner last night.
Then I wake up the next morning and try to do some damage control.
Enter Greek Yogurt Ice Pops. Thanks to CB for the inspiration!
I used blackberries and peaches because that’s what was at the Carroll Gardens Farmer’s Market yesterday, but you can use any fruit/yogurt combination. Why not put in some greens, too?
We did rainbow pops last year without yogurt and those are just as delicious but in a different vegan sort of way. It depends on what you’re in the mood for. If you want to know more about these freezer molds, check out that post.
1/3 cup Greek Yogurt (We love Wallaby)
a handful of blackberries (I used 5 large ones)
1 peach, peeled
1 teaspoon honey
1/2 cup water, more as needed
Combine all ingredients in blender and blend until liquified. Add more water to thin as needed. Freeze for at least 4 hours. Enjoy!
BONUS: If you have a toddler, this human can help you with every step of this process. G especially liked putting the handles in the molds like a little puzzle.