Hello from Belize! Since I will be out of the U.S. for Independence Day, I thought I’d quickly share a recipe for cold summer treats in abstract swirls of patriotic colors. I want to wax poetic about how creamy these roasted berry popsicles are and I am so eager to tell you all about my adventures, but we are in a hurry to head back to Belize City for the Flavors of Belize cookbook launch party. For now, you can catch a glimpse of this incredible trip on Instagram.
Before I go, I should add that since I much prefer tart and tangy to overtly sweet, I might skip the honey in the yogurt and add more lemon juice next time. It’s entirely up to you, though—the beauty of popsicles is that they’ll freeze into a cohesive ice pop no matter what. Just sweeten to taste before freezing.
I also recommend using full fat yogurt or coconut milk for popsicles; higher fat content prevents the popsicles from getting icy. Roasting the fruit brings out their jammy sweetness and cooks out some of the water, which again, helps keep the popsicles creamy rather than icy. Can you tell that I’m really not into icy popsicles? I developed a two-popsicles-a-day habit before leaving town, though, so needless to say that I am really into these beauties. Hope you enjoy them as much as I do!
Roasted Berry and Honey Yogurt Pops
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 3-ounce popsicles
- Category: Dessert
Super creamy Greek yogurt popsicles swirled with jammy, roasted raspberries and blueberries. Sweetened with honey, these are all natural, delicious summer treats.
- 12 ounces (two small containers) small berries, like blueberries and raspberries
- 2 teaspoons sugar (preferably turbinado sugar), optional
- Dash of sea salt
- 2 tablespoons + ¼ cup honey (to taste)
- 2 cups whole Greek yogurt (I used Fage)
- ½ small lemon, juiced
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar, a dash of sea salt and 2 tablespoons honey. Pour the berries onto the prepared baking sheet and arrange the berries in a single layer. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
- While the fruit is roasting, blend together the Greek yogurt and lemon juice in a medium bowl. Mix in honey to taste, until it is barely sweet enough for your liking (keep in mind that the berries will be very sweet). Add more lemon juice if you want tart popsicles.
- Let the berries cool for at least ten minutes, then scrape the berries and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together (for a marbled effect, do not mix thoroughly).
- Use the spoon to transfer the yogurt blend into the popsicle mould and insert popsicle sticks. Freeze for at least four hours. When you’re ready to pop out the popsicles, run warm water around the outsides of the moulds for about ten seconds and gently remove the popsicles. Enjoy immediately.
- Inspired by The Year in Food.
- Yields 8 3-ounce popsicles (24 ounces in total).
- If you’re in the market for a popsicle mold, I’ve been very pleased with this American made, BPA-free ice pop mold. If you don’t want to buy a mold, I think you can use Dixie cups or empty, individual yogurt cups (like this).