20 August 10 • 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.