my ode to ice pops….
schools out. pool is open at 10. late wake ups. watermelon. the calendar is finally empty…
ice pops that drip down your chin.
ice pops full of fresh fruit, farmers market finds.
ice pops that we can eat for breakfast (yeah i totally said that).
i’m celebrating. it’s time to relax. let the kids run, sweat, smile, dive into the pool and then sit in the yard with a good, healthy, delicious ice pop running down their chins.
the look on their faces…and when i say you can have another, well, i’m like the absolute best (well, at least that’s what they tell me).
sweet and savory. a scoop of my favorite yogurt. honey. what’s better then that? nothing.
so next time your at the market and you see sohha yogurt, grab a big tub. you won’t be sorry. i promise. of course, if you have greek yogurt, you can use that too.
yogurt and roasted apricot pops
- 10 apricots halved and quartered
- 3 tbl honey
- pinch of salt
- 1 1/2 cups sohha or greek yogurt
- 1 tsp vanilla
- 1/2 cup coconut water
- 10 ice pop molds (i use these)
- line a baking sheet with parchment paper, toss halved and quartered apricots with 1 tbl honey and a pinch of kosher salt, roast at 400 for 5 minutes. take out and cool.
- meanwhile, whisk yogurt, honey, vanilla, and coconut water.
- to ice pop molds add 1 or 2 apricots, add yogurt mixture half way up, add more apricots and then top off with more yogurt.
- freeze for 4 or so hours.
- go outside, enjoy.