Dark Cherry Yogurt Pops
Photo by Sidney Bensimon
- 1 of 2 In a medium pot over medium-high, heat cherries with 1/4 cup water until thawed, about 3 minutes. Add sugar and cook, stirring occasionally and smashing, until slightly thickened, about 10 minutes. Let cool, then carefully puree with a hand blender. Meanwhile, in a small pot over medium-low, whisk gelatin into heavy cream until just simmering. Remove from heat and blend into yogurt.
- 2 of 2 Spoon 1 tbsp yogurt mixture into each mold followed by 1/2 tbsp puree. Repeat so there are a total of 4 yogurt layers and 3 puree layers. If desired, use a skewer to create more swirls. Insert included sticks, or freeze 1 hour and place an ice pop stick in center of each. Freeze at least 4 hours. Makes 10 pops. Tip: If your pops seem stuck in their molds, dip the bottoms into a bowl of warm water. For a single-serving mold, use the warmth of your hands to defrost the outside a bit.
Servings Per Recipe:
Per Serving: 87 kcal cal., 27 mg sodium, 10 g sugar, 3 g pro., 13 g carb., 1 g fiber, 3 g Fat, total, 2 g sat. fat