Homemade Cherry and Yogurt Popsicles.

How to make Homemade Cherry and Yogurt Popsicles

Prep the cherries first pit them and cut them in half. Add them to a pan with sugar, lemon zest and juice and the water. Pop them on a high heat and cook them for about 10 minutes until the cherries have softened.


Add the cherries to a blender, and blend until smooth.
In a jug mix the yogurt with a little water and give it a good stir.
Pour the cherries into the popsicle moulds, about halfway up, then top up with the yogurt. Mix the yogurt and cherries together with a chopstick and then into the freezer with them for about 4 hours or until frozen.

Yogurt Popsicle Recipe

Greek yogurt is a great choice for these popsicles as it adds a sourness that works really well with the cherries. I used a vanilla flavored yogurt for some sweetness and an extra layer of flavor. I highly suggest you use a no fat yogurt – I promise you won’t notice the difference!

Cherry Popsicle Recipe

tis the season for cherries, and this is a great way to make the most out of them. It’s a little annoying to pit them, but well worth the effort. If cherries aren’t your thing, I would wager that you would be able to replace them with whatever fruit you fancy, you may just have to adjust the level of added sugar.

Top tips to make homemade cherry and yogurt popsicles

Adjust the sugar depending on how sweet your cherries are.
Use a no fat or low fat Greek yogurt.
Be sure to use fresh lemon juice, not the bottled stuff.
When mixing the two layers of the popsicle, use a chopstick to drag the cherry layer up through the yogurt.
To release the popsicles, you may need to briefly run them under a warm tap.

Homemade Cherry and Yogurt Popsicles

Ingredients

20 ounces cherries (570g)
4 to 6 tablespoons sugar (depending on how sweet your cherries are)
juice and zest of one lemon
2/3 cup water (160ml / 5.3 fl oz)
1 cup vanilla Greek Yogurt (0% fat) (245g / 8.6 ounces)
6 tablespoons water

Instructions

Pit and half the cherries. Add them to a saucepan with the sugar, lemon zest and juice and 2/3 cup of water.


Put the pan on a high heat for around 10 minutes until the sugar has dissolved and the cherries have softened.


Add the cherries to a blender (carful, they’re hot!) and blend until smooth.


In a jug, mix the yogurt and 6 tablespoons of water until combined.
Fill each popsicle mould halfway with the blended cherries, then top up with a yogurt mixture leaving a little space at the top.


Use a chopstick to mix the layers together, then add the tops and put in the freezer for about 4 hours or until frozen.


Depending on your mould, you may need to run the popsicles under warm water to release them.

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