colleenmomof2
Well-known member
We've been enjoying all of the available fresh fruit mixed with Greek yogurt and a bit of granola for breakfast in popsicle form!
I adapted the kitchn's recipe by 1.5x using uncooked fruit - recipe/link below - to make 10 popsicles. I whipped strained non-fat plain Dannon 32 oz (=1 1/2 cups "Greek"), Aldi's fat-free half&half instead of milk, white sugar 1x (then honey, and will try agave next - 1/3 cup is sweet to the taste but freezing does dampen the sweetness a bit - YMMV), 1 Tbs Karo syrup (improves frozen texture), 1+ tsp vanilla (inc. some reconstituted vanilla bean paste), and a pinch of salt. Layered very small amounts of yogurt with less-than-1.5 pints of chunky chopped UNCOOKED blueberries (and a few cherries) mixed with a tiny bit of jam and without jam (both good), with less-than 3/4 cup total amount of "very-fine grains" flax granola in a thin layer but I DID NOT mix with yogurt (I can see mixing yogurt with a chunkier granola or a thicker flax granola layer to prevent cracking apart at that line when removing from the mold or while eating), and tapped mold after each addition to pack. Out of yogurt now, I'll be freezing chopped fruit to layer in popsicles later. Colleen
the kitchn's Yogurt Parfait Breakfast Popsicles
Makes 6 popsicles
1 1/2 pints strawberries, hulled and roughly chopped (around 3 cups chopped)
1/4 cup sugar (or honey)
1 cup Greek yogurt
1/4 to 1/2 cup milk
2 to 3 tablespoons honey
3/4 cups granola
Combine the strawberries and sugar (or honey) in a small saucepan and stir gently to combine. Let the berries macerate on the counter for at least 10 minutes, until the sugar is dissolved and syrupy.
Place the pan over medium-high heat and bring to a rapid simmer. Cook for 8 to 10 minutes, stirring often, until the strawberries are thick and jammy. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit. (At this point, the strawberries can be refrigerated for up to a week.)
When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2 tablespoons of honey. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.
Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.
Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.
Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6 hours.
To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds. Popsicles will keep in the freezer for several weeks.
Recipe Notes
You can substitute 1 1/4 cups of regular yogurt for the Greek yogurt. As long as it's pourable, there's no need to thin the yogurt any further.
The strawberries can be replaced with an equal amount of any other fruit.
You can also substitute 1 cup any flavor of jam or fruit preserves for the berries. Skip the jam-making step and proceed with assembling the popsicles.
http://www.thekitchn.com/recipe-yogurt-breakfast-popsicles-recipes-from-the-kitchn-205988
I adapted the kitchn's recipe by 1.5x using uncooked fruit - recipe/link below - to make 10 popsicles. I whipped strained non-fat plain Dannon 32 oz (=1 1/2 cups "Greek"), Aldi's fat-free half&half instead of milk, white sugar 1x (then honey, and will try agave next - 1/3 cup is sweet to the taste but freezing does dampen the sweetness a bit - YMMV), 1 Tbs Karo syrup (improves frozen texture), 1+ tsp vanilla (inc. some reconstituted vanilla bean paste), and a pinch of salt. Layered very small amounts of yogurt with less-than-1.5 pints of chunky chopped UNCOOKED blueberries (and a few cherries) mixed with a tiny bit of jam and without jam (both good), with less-than 3/4 cup total amount of "very-fine grains" flax granola in a thin layer but I DID NOT mix with yogurt (I can see mixing yogurt with a chunkier granola or a thicker flax granola layer to prevent cracking apart at that line when removing from the mold or while eating), and tapped mold after each addition to pack. Out of yogurt now, I'll be freezing chopped fruit to layer in popsicles later. Colleen
the kitchn's Yogurt Parfait Breakfast Popsicles
Makes 6 popsicles
1 1/2 pints strawberries, hulled and roughly chopped (around 3 cups chopped)
1/4 cup sugar (or honey)
1 cup Greek yogurt
1/4 to 1/2 cup milk
2 to 3 tablespoons honey
3/4 cups granola
Combine the strawberries and sugar (or honey) in a small saucepan and stir gently to combine. Let the berries macerate on the counter for at least 10 minutes, until the sugar is dissolved and syrupy.
Place the pan over medium-high heat and bring to a rapid simmer. Cook for 8 to 10 minutes, stirring often, until the strawberries are thick and jammy. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit. (At this point, the strawberries can be refrigerated for up to a week.)
When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2 tablespoons of honey. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.
Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.
Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.
Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6 hours.
To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds. Popsicles will keep in the freezer for several weeks.
Recipe Notes
You can substitute 1 1/4 cups of regular yogurt for the Greek yogurt. As long as it's pourable, there's no need to thin the yogurt any further.
The strawberries can be replaced with an equal amount of any other fruit.
You can also substitute 1 cup any flavor of jam or fruit preserves for the berries. Skip the jam-making step and proceed with assembling the popsicles.
http://www.thekitchn.com/recipe-yogurt-breakfast-popsicles-recipes-from-the-kitchn-205988