- 2 cups greek yogurt
- 1 tablespoon fresh lemon juice
- 2 cups berries
- 2/3 cup pomegranate seeds
- honey (for topping!)
- extra tools: 6 popsicle sticks + molds (about $7)
I like these flavors the best. There’s divine sweetness of the berries with the sour backhand of the yogurt, and tiny bursts of crunchy seeds melded in the creamy base. And it’s pretty dang healthy. What more could you ask for.
Don’t get me started on the color. Deep reds, blues, and purples contrasted against cream. I’d throw berries against my white walls for color if the management wouldn’t kick us out for insanity.
Tip: I like to take a fine-tip pen and draw designs to entice you to eat more off the stick. Definitely not mandatory but highly recommended. Jokes are great, because you get a snippet at the top. (Just make sure to freeze the pops quickly after inserting the stick, or the ink will bleed!)
Along with you, I’m sharing this recipe on Slightly Indulgent Tuesdays.
Alright, so this is the simplest dish to date. It seems the hardest part is congealing on what exactly you’d like to make. Get ready.
Mix all the ingredients (save honey) in a large bowl until evenly mixed. Pour into popsicle molds, stopping half an inch from the top (not pictured). Carefully insert one popsicle stick into the middle (or two, for old-school sharin’ style).
Place upright in freezer, and impatiently wait for 4 hours or overnight. Once frozen, run the base under hot running water for about 3 minutes.
So simple! Complement with some sweet, local honey.