It is summer. It’s hot. More than hot in some places. In Arizona this week, temperatures have been hotter than they’ve been in years. Triple digits are here to stay, and in other parts of the country, humidity makes high temps feel even worse. I am a baby when it comes to heat, but I love the sweet treats of summer. Case in point: grown-up popsicles.
These popsicles are made with simple, whole ingredients like organic Greek yogurt, whole apricot jam, berries and sweetness from vanilla and maple.
The vanilla + maple combination provides a perfect richness to match the creaminess of the Greek yogurt. You also could use honey or agave instead of the syrup.
I like the subtle tartness of the apricot jam, but you can put absolutely any type in! Strawberry, raspberry, even lemon would be great, especially with fresh blueberries. Popsicles are easy, and all about adding in what you want.
I blended fresh blueberries with ice and a little coconut sugar and water until it reached an icy consistency. You can layer it in between the yogurt, or add it at the end like I did.
Let the layering begin!
Once the popsicle molds (or paper cups, if you don’t have molds) are filled, seal them up and put them in the freezer until completely frozen, 6 hours or overnight.
Final step: remove, let thaw slightly and enjoy!
Greek Yogurt Popsicles with apricot, blueberries and maple + vanilla:
- Greek Yogurt, 2 cups
- 1/3 cup organic jam, divided
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries (or other variety), washed and divided
- 2 handfuls of ice
- 1/4 cup coconut palm sugar
- 1/4 cup water
- Combine Greek yogurt with 1/4 cup jam, maple syrup and vanilla extract. Gently mix.
- Place Greek yogurt mixture in plastic bag with small slit for easy layering.
- In a blender, blend 1/2 cup blueberries with 2 handfuls ice, coconut palm sugar and water. You may need to add more ice or water to reach desired consistency. It should be slushy-like.
- Get ready to layer! First add Greek yogurt blend, then fresh berries, apricot or other jam, blueberry ice blend and repeat.
- Once popsicle molds are filled, insert stick and freeze popsicles for six hours, or overnight.
- When ready to eat, remove and let thaw, or place popsicles in a bowl of luke warm water.
- Eat immediately!