…with roasted fruit!
I just bought a popsicle maker. Naturally, I’m obsessed with it. I want a popsicle morning, noon, and night. I can always justify an afternoon or evening popsicle after a workout. Late night snacking is my favorite, so you better believe I crack open the freezer for a treat around midnight. But popsicles at breakfast? Not my proudest moment. Until now!
They say Greek yogurt and fresh fruit are good for us, so let’s freeze it!
I made the switch to plain Greek yogurt a few months ago, and I’ll be honest: the transition was hard. I craved vanilla bean yogurt. Oh, and the Ba-nilla flavor that is the perfect flavor combo of banana and vanilla, almost like banana cream pie? I pined for it. But, I found that if I stir in a little agave nectar, I can happily eat plain yogurt. Actually, I prefer it now. I think it’s creamier without the sugar.
So, let’s talk fruit. I roasted rosy red plums and strawberries to stir into these popsicles. I’m positively plum obsessed. I love the way they fit in your pocket, and since they’re quite sturdy, that’s where you’ll often find them on me. The strawberries are pretty dreamy after roasting, too.
Any type of summer fruit you want to roast will taste great in these popsicles. Just drizzle a few teaspoons of oil and sugar on the fruit, toss it with your hands, and roast at 400 for less than 30 minutes. Keep an eye on it—the fruit is done when it slumps and the juices oozing from it start to thicken. Watch carefully—they will burn if cooked any longer. If you have the grill all fired up, try grilling the fruit instead of roasting!
Heat + fruit is a good thing. Exhibit A:
This post is sponsored by the American Dairy Association, a company I am proud to partner with to bring you dairy-licious recipes all year long! For more dairy-liciousness, follow the ADA on facebook, twitter, and pinterest.
- 1 cup plain Greek yogurt
- 3-4 tablespoons agave nectar, to taste
- handful of strawberries, plums, or fruit of your choice
- 2 teaspoons neutral-flavored oil
- 2 teaspoon granulated sugar
- First, preheat the oven to 400. Place the fruit on a small sheet pan lined with parchment paper or a silicone mat. Drizzle the oil and sugar over the fruit, and toss to combine. Roast for 20-25 minutes, just until the juices oozing from the fruit start to thicken—watch carefully or it will burn. Let cool completely.
- Next, in a small bowl, stir together the Greek yogurt and 3 tablespoons of agave nectar. Taste, and add the additional tablespoon if you wish.
- In a popsicle mold, layer pieces of roasted fruit with the yogurt mixture. Follow your popsicle manufacturer’s directions for freeze times.
Other creamy, dreamy dairy things around the internetz: