I live in the South, and it’s hot, humid, and sticky in the summertime. So, I wanted to do a refreshing dessert that would be perfect on a hot, summer day. While I was thumbing through an Everyday Food magazine, I saw the perfect thing…homemade ice pops! Made with yogurt and fresh fruit, they’re not only cool and refreshing, but also healthier than a store-bought popsicle. I used honeydew instead of the cantaloupe that the recipe called for, but that’s the beauty of this recipe, you can substitute whatever you want…strawberries, blueberries, watermelon, the possibilities are endless.
RASPBERRY HONEYDEW ICE POPS
Adapted from Martha Stewart’s Everyday Food
1 six ounce container raspberries
2/3 cup natural cane sugar
½ cup plain Greek yogurt
2 cups honeydew, peeled, seeded, and cut into large chunks
Put the raspberries and 1/3 cup of sugar in a blender and puree until smooth. Strain through a fine mesh strainer into a large measuring cup. Whisk in 2 Tablespoons yogurt. Wash out the blender, then the honeydew and the other 1/3 cup sugar until smooth. Strain that into another measuring cup and whisk in 6 Tablespoons yogurt. Fill ice pop molds with half of raspberry mixture, then top with honeydew mixture. If you want a swirl, then gently stir with a small spoon or straw. Put in the ice pop sticks and freeze until solid, 2 ½ to 4 hours. Run a little hot water over the molds to loosen them before taking them out. They will keep for a week in the freezer…if they last that long!!
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg