The start of summer and the end of popsicle week 2016 means roasted apricot and Greek yogurt popsicles all around.
One of my favorite parts of summer is the fresh fruit. Just look at those bright, delicious apricots! I have had many a plum, peach and pluot, but don’t usually gravitate towards apricots. While we continue to make cakes, cookies, and especially pies in the summer months, fresh, sweet fruits and frozen desserts are some of the most refreshing treats. I love using fruit in popsicles because you get the benefit of both!
Roasting stone fruits brings out the natural sweetness and enhances the depth of flavors. The roasted apricots pair well with creamy Greek yogurt and fresh, sweet strawberries – or really any berries you have on hand. Will and I came across a huge blackberry bush on Saturday and now I’m dying to try these with freshly picked blackberries, still warm from the heat of the sun on the bramble patch. These roasted apricot and Greek yogurt popsicles are the perfect summer to keep on hand for those warm nights when you just want to sit on the steps outside and enjoy the late rays of sunshine that match the colors of the popsicles.
These come right at the heels of Popsicle Week 2016, hosted by Billy at Wit and Vinegar. There are so many other great popsicle ideas out this week by lots of talented bloggers. Some with fruit, some with ice cream, some with chocolate – if you want a popsicle you can find it there. When I was coming up with ideas for these popsicles and looking at inspiration from past popsicle weeks, I found myself wanted to make everything in frozen ice pop form. Don’t be surprised if you see another popsicle recipe around here in these hot months ;).
Roasted Apricot and Greek Yogurt Popsicles with Strawberries
1 pound apricots (9-10 small apricots)
2 tablespoons honey
2 tablespoons sugar or other sweetener (I used coconut sugar)
1 cup water
Greek Yogurt Layer
¾ cup plain Greek yogurt*
2 tablespoons honey (or sugar)
3 tablespoons milk
4 ounces strawberries, chopped (optional)
To make the apricot layer
Preheat the oven to 400˚F. Place a sheet of parchment on a baking sheet and set aside.
Halve and pit the apricots and place the halves onto the parchment lined baking sheet. Toss the apricots with the sugar and roast in the oven for 30-40 minutes, or until the apricots are soft, release some liquid, and start to caramelize around the edges. Remove the fruit from the oven and cool to room temperature. Once they are cool, use a blender, food processor, or immersion blender to blend the roasted apricots with the water and the honey until smooth. Set aside.
To make the Greek yogurt layer
In a medium sized bowl, whisk together the Greek yogurt, honey and milk.
Fill your popsicle molds about 1/3 full with the apricot mixture, layer in a few chopped strawberries, divide the Greek yogurt mixture between the molds, create another layer of chopped strawberries, and top with the remaining apricot mixture. Use a popsicle stick to swirl the flavors together and freeze for about 1 hour or until the pops begin solidify. Once they begin to get slightly firm, place popsicle sticks in each one and continue to freeze for at least 3-5 more hours, or overnight.