Apricot/Strawberry Yogurt Pops —SCB Earlier this week we were hit with a heat wave. The 90+ temps led my fresh fruit purchases to over-ripen really quickly. I had both apricots and second-crop strawberries that were edging towards mushy (I think the hot ride home in the car did it). Not enough fruit for jam, pie or cobbler, and I didn’t want to stand over a stove or turn on the oven in the heat anyway. The answer? Frozen fruit pops. I kept things really simple, sweetening the fruit with just a touch of honey and processing it into a puree, then layering it with honey-sweetened yogurt. The result was cold, creamy and tangy. Just what we needed on a hot afternoon. (Heck, honey-sweetened fruit and yogurt? I think these count as breakfast-pops too). Apricot/Strawberry Yogurt Pops For the apricot puree, I combined four quartered apricots with a tablespoon of honey in a small saucepan. Cook over medium heat, mashing with a wooden spoon until soft (5-10 minutes). Pass through a fine sieve. For the strawberry puree: I combined half a pint of sliced strawberries (about one cup) with a tablespoon of honey in a small saucepan. Cook over medium heat, mashing with a wooden spoon until soft (5-10 minutes). Pass through a fine sieve. To assemble: Layer puree with yogurt in popsicle molds. (I used honey-sweetened whole milk yogurt. Vanilla yogurt would work as well.) Freeze until firm. For another favorite pop around here, check out 3191Q for my recipe for yogurt fudgesicles. —SCB Share TWITTER FACEBOOK TUMBLR PINTEREST EMAIL