Yogurt and Jam Pops
Reminiscent of breakfast but masquerading as dessert, these pops are made with Greek yogurt or Icelandic skyr, which are thicker and creamier than regular plain yogurt. Pick whichever you enjoy the most, but make sure it’s plain and unsweetened.
- Total:
- Serves: 10 persons
Ingredients
- 1cup heavy cream
- ½cup granulated sugar
- ⅛teaspoon kosher salt
- 2cups plain, full-fat, thick yogurt such as Greek or Icelandic yogurt
- ⅓cup blueberry or other jam
- 1tablespoon lemon juice
- ⅔cup smashed graham crackers (from 3 whole sheets), plus more for serving (optional)
Instructions
Step 1
Have ready a 10-pop (1/3 cup each) popsicle mold (or other similar size). In a small saucepan, combine the cream, sugar and salt over medium-low heat. Cook, stirring, just until the sugar has dissolved, about 3 minutes. Transfer to a large bowl and let cool completely.Step 2
Add the yogurt to cream mixture and stir thoroughly to combine. In a small bowl, stir together the jam and lemon juice.Step 3
Using a large spoon, distribute the mixtures evenly among the molds, alternating between the yogurt mixture, the jam mixture, and the graham crackers. Use a butter knife or a skewer to swirl everything, but be careful to avoid overmixing. Cover and freeze for 1 hour.Step 4
After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.Step 5
To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.