Ingredients
- Ingredients
- 2 cups pitted sweet cherries
- 2 to 3 tablespoons sugar (optional)
- 2 tablespoons honey (optional)
- Juice of 1 lemon
- 1/4 teaspoon table salt
- 1 cup plain Greek yogurt (or equal amount soft tofu or soy yogurt)
Preparation
Step 1
In a medium saucepan over medium heat, cook the cherries, optional sugar, optional honey, lemon and salt, stirring frequently, until the cherries have begun to break down (or macerate if you’re fancy), and the sauce has thickened and reduced by about one-quarter (about 10 minutes). Allow to cool. This is a good place to stop and refrigerate the cherry mixture if you’re thinking about doing this in stages.
In a blender, place the yogurt (or tofu) and then the cherry mixture (once cooled), and pulse until just blended. Pour the mixture into popsicle molds (or mini Dixie cups, or any other sort of cups), and freeze. After an hour, place some sort of popsicle stick in the center of the mold or cup, and return to the freezer. Freeze for at least another 2 hours until completely firm.
To free the pops from their molds, run the outside of the mold under warm water briefly and either peel back the Dixie cup or carefully wiggle the stick to remove the pop from the mold. How awkward was that description? I’m trusting that you can read my crazy mind. I trust you.