The weather in Philadelphia this summer has been strange. June began like a hot flash. The heat came all at once and by July it was over. Well, not over exactly. But July was rather tame: 80’s and slightly cloudy. the nights were mid to low 70’s with a cool breeze. August is starting out the same; a drastic change from the sticky, suffocating heat of yester-summer.
I guess what I’m trying to say is…well…somehow summer in Philadelphia has become perfect, and I couldn’t be happier.
If you aren’t lucky enough to be experiencing this perfect summer weather, I’m sorry for bragging. Let me make it up to you.
There’s no better way to beat the heat than with an ice-cold popsicle (just kidding, air conditioning is better…but not nearly as delicious). When I was little, I’d chase down the ice cream man when I heard his familiar song, so loud I could hear it from a mile away. I’d stare at the menu plastered on the side of the truck with wide eyes, wondering what I should get today.
A Mickey Mouse bar? Gum Drop? A popsicle?
I still feel a jolt of excitement whenever I hear the ice cream man. And I still love popsicles.
Lately I’ve been snacking on these Greek yogurt pops, packed with protein, fresh fruit, and sweetened with honey or agave. They’re sweet, healthy, and perfectly chilled–a perfect summer treat.
All you need for this recipe is Greek Yogurt (I use Fage 0%, it’s less tangy than Chobani and tastes much better, in my opinion), fruit of choice, sweetener such as honey or agave, and popsicle molds. I found my molds at Ikea for ONE DOLLAR. When I saw them, I just had to pick them up. I’ve also seen them on Amazon for super cheap, so look around. You could go the old-fashioned way and use plastic cups and popsicle sticks, if you wanted to be chic and vintage.
I used blueberries and peaches to make my pops, but by all means, switch it up and use whatever fruit you have on hand. I have dreams of strawberry-kiwi pops in my future…
Greek Yogurt Popsicles
Yield: 6 popsicles
Serving size: 1 popsicle
Points Plus: 3
- 3 cups Fage 0% Greek yogurt
- 3 tablespoons sweetener of choice (I used honey, you could also use agave)
- 1 cup fruit of choice
- 1/4 cup fruit of choice, set aside to use later
- Place Greek yogurt, fruit, and sweetener of choice in a blender and blend until combined. You can blend less for bigger chunks of fruit, or blend more for a smoother pop.
- Add the whole fruit that you set aside to the bottom of each popsicle mold, then pour yogurt mixture into molds, filling to the top.
- Allow molds to set for at least 3-5 hours.