We love cool, dripping popsicles on a hot summer day just as much as we did as kids - although our tastes have grown up slightly! These pops are a new favorite. They combine tart pomegranate juice with creamy, tangy Greek yogurt. We can make the pops in layers or swirl them together for a little of each in every lick.
Making layered popsicles is a little time consuming, but we think it's worth the effort for the wow-factor when you pull them out at a dinner party. You have to partially freeze each layer before adding the next one.
Freeze them until slushy and the layers will bleed into each other a little, which can be pretty if you're working with fruit juices of different colors. Freeze them until nearly solid and the layers will stay very crisp and distinct.
Pomegranate Yogurt Pops
Makes roughly six 3-ounce popsicles
1 cup plain Greek-style yogurt
1/4-1/2 cup whole milk
1 tablespoon honey
1 cup pomegranate juice
Scoop the yogurt into a 2-cup measuring cup. Stir in the milk a little at a time until the yogurt is thinned enough that it can be poured. Stir in the honey. Stir thoroughly for an even honey flavor, or you can leave it in streaks.
To Make Layered Pops
Pour an inch or so of yogurt into the bottom of each popsicle mold. Freeze this until the yogurt is just set, about 45 minutes. Pour an inch of pomegranate juice on top and freeze until just set, another 45 minutes or so. Repeat in layers until the pops are filled. If your molds don't come with their own sticks, insert wooden popsicle sticks along with the third layer. Freeze another 2-3 hours or overnight, until the popsicles are solid.
To Make Swirled Pops
Pour an inch of yogurt into the popsicle molds, then an inch of pomegranate juice, and repeat until the molds are filled. Use a chopstick or skewer to gently swirl the liquids together. If your molds don't come with their own sticks, insert wooden popsicle sticks after 1 hour of freezing. Freeze at least 8 hours or overnight, until the popsicles are solid.
Run the molds under warm water and gently wiggle the sticks to free the popsicles from the molds.
Related: Summer Treat: Best Popsicle Molds
(Images: Emma Christensen)
Comments (4)
Mmm, those sounds yummy, but too complicated to want to try to make myself. I hope a friend is reading this and makes them so I can try them. :-D
I grew up on these! Mom and Grandma used to make them with thatever fruits were about to turn bad or in abundance on the trees. Strawberries, apricots, plums (lots of plum in July!), even cherries! They'd mash the fruit, then mix with plain yoghurt and pour into popsicle holders. Some really hot days, they were all we ate! And every summer photo outside has us eating one!
It wasn't until I grew up that I realized most popsicles aren't healthy to eat...let alone double as dinner.
I love ZOKU, we're having a popsicle party this weekend.
Wow! These are awesome! do check out some of the healthier ones I've done too.. its got watermelon with hung curd, mango with custard powder and I swear - the BEST coffee ice cream EVER! www.esvasa.com/?q=ice_creams
since i work on promoting organic & healthy food, so these ice creams (which can be made as popsicles) are healthier than most alternatives, and use fewer ingredients too!