Farewell, Summer… I Salute You with One Final Ice Pop

Farewell, Summer… I Salute You with One Final Ice Pop

It truly was an unforgettable summer. The beach, the barbecues, the corn, the tannest I’ve ever been in my life, the last summer before I graduate with a master’s degree and enter the workforce. After a stellar Labor Day weekend, it’s been miserably rainy and cold in New York. My classes started again and I’m inundated once more with reading and other such responsibilities. Pat Kiernan, my favorite NY1 news anchor and, as far as I’m concerned, the only reliable source for city-wide and national news, brought this article to my attention regarding new scientific evidence supporting the biological existence of the end of summer blues. Fortunately, these  strawberry ice pops are simple, cheerful, and actually pretty healthy, and right now they seem to be helping me to emotionally power through to the beginning of Autumn.

This recipe works perfectly with my set of 6 Tovolo Groovy Ice Pop Molds. If you don’t have ice pop molds,  you can use plastic cups and popsicle sticks. You can mix and match all kinds of fruit for your ice pops- for instance, if you’re loving great local peaches now, you can make these pops and save them in your freezer to enjoy in the dead of winter when stone fruit is scarce to be found.  You can make these strawberry pops nearly any time of year if you live in California or have access to California produce. Also, you can look here to see how I make my own yogurt at home!

Summer, I love you! Please don’t be a stranger, come back soon.

Strawberry Yogurt Ice Pops
Prep time: 
Cook time: 
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Serves: 6
  • 16 oz. strawberries, stemmed and quartered
  • 2 cups plain yogurt
  • 1 tablespoon honey
  • Juice of ½ lemon
  1. In a blender, puree all ingredients together. Pour into ice pop molds or plastic cups, freeze for 30 minutes and then add the popsicle sticks (or plastic sticks if you have a set of molds). Freeze for at least another 4 hours- no cheating or you won’t be happy! When they’re ready, take them out of the freezer and let them sit at room temperature for about a minute and a half. Slowly pull the pops out of the molds and enjoy.

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