I can’t believe we are at the end of July already! My summer so far has been filled with gardening, swimming with my daughter, having her best friend here and watching them play (and fight) together, and a small issue with our pool which eventually caused us to have to drain and refill it. Being outside most of the summer, these Swirled Cherry Almond Pops from today’s guest, Sara from My Imperfect Kitchen, make a perfect treat!
You might remember Sara since we have guest posted for each other before, and her Philly Cheese Steak Stuffed Bell Peppers was one of the most popular guest posts of last summer. I think you will enjoy these pops just as much! Here’s Sara!
I’ve made these pops with blueberries and almond extract, strawberries with vanilla extract, peaches with vanilla extract and mango with coconut extract! They’re all delicious! You’ll have to let me know which ones are your favorite!
Swirled Cherry Almond Pops
2 cups fresh cherries, pitted. (alternately, you could use a 16 oz bag of frozen cherries that have been defrosted)
1 cup plain yogurt
2 TBLS honey
1/4 tsp almond extract
1. Place pitted cherries in a food processor or blender. Process until smooth, about 1 minute.
2. In a small bowl, combine the yogurt, honey and almond extract. Stir with a spoon until fully incorporated.
3. Pour a portion of the cherry puree into the bottom of the popsicle molds. Then, pour some of the yogurt honey mix on top. Repeat the process until the molds are full and you have nice layers of cherries and the yogurt mix. Lightly swirl the cherry puree and the yogurt together with a plastic chopstick or the handle of a plastic spoon, or just leave them in layers. I like to swirl mine because they look prettier in the pictures. HA!
4. Place the popsicle sticks inside the molds. Transfer to the freezer for at least 4 – 6 hours.
NOTE: To remove from the popsicles from their molds, pour warm water briefly over the outside of the molds and gently pull on the popsicle stick so it will release.
Printable recipe:
- 2 cups fresh cherries ,pitted. (alternately, you could use a 16 oz bag of frozen cherries that have been defrosted)
- 1 cup plain yogurt
- 2 TBLS honey
- 1/4 tsp almond extract
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Place pitted cherries in a food processor or blender. Process until smooth, about 1 minute.
-
In a small bowl, combine the yogurt, honey and almond extract. Stir with a spoon until fully incorporated.
-
Pour a portion of the cherry puree into the bottom of the popsicle molds. Then, pour some of the yogurt honey mix on top. Repeat the process until the molds are full and you have nice layers of cherries and the yogurt mix. Lightly swirl the cherry puree and the yogurt together with a plastic chopstick or the handle of a plastic spoon, or just leave them in layers.
-
Place the popsicle sticks inside the molds. Transfer to the freezer for at least 4 - 6 hours.
-
NOTE: To remove from the popsicles from their molds, pour warm water briefly over the outside of the molds and gently pull on the popsicle stick so it will release.
Becca from It's Yummi! says
*waving like a crazy woman* Hi Sara! Awesome recipe, Honey!
Bernadette says
Sara is awesome, isn’t she?