I hope you all had a great, summer weekend! Here in Chicago, the weather is finally warm and it’s actually starting to feel like summer…for real, this time. Ice cream is definitely a staple of mine during the warmer months but on super hot and humid days, only an ice pop will suffice. For someone who prefers creamier treats (hence my love of ice cream), these berry yogurt ice pops are the perfect alternative. Plus, they’re super easy to make; the hardest part for me was finding the ice pop molds (…and I found some at Target, of course). I’ll definitely be playing with other variations (chocolate banana, perhaps?) later on this summer.
For 4 ice pops (split ingredients in half/two separate bowls for different flavored pops):
– 10 oz plain greek yogurt
– 6 oz fresh berries (I used blackberries and raspberries)
– 3 T sugar (add less/more to taste)
– 1 T vanilla
– juice from 1/2 a lemon
– pinch of salt
Combine all ingredients (loosely smash berries with a fork) and spoon into ice pop molds. Insert wooden sticks and freeze for 4 hours. Enjoy!