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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. 

Ingredients:

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

Directions:

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. 

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Posted by in CSA, local, preserving, produce, projects, recipe, seasonal Tags: , , , , ,