GUYS IT’S POPSICLE WEEK. It’s #popsicleweek. Did I mention, also, that it’s P@P$!CLE WE%K?!? Did I mention, also also, that I am incredibly excited to be participating in popsicle week? Because I am. Because there are popsicles in every shape and hue and flavor bopping around the internet like it’s Christmas and the brilliant Billy of Wit & Vinegar is our Santa Claus Popsicle overlord. UGH. I’m so excited.
Also, apparently I’m a Jewish Buddhist who believes in Santa Claus Popsicle overlords. ANYWAY.
I have nectarine olive oil greek frozen yogurt popsicles for you! Laced with honey and ground cardamom. And topped with fresh mint and sea salt. Omg they’re so good.
They’re super easy to make, even easier to freeze, and crazy fun to eat. They’re also mad healthy—you could totally eat them for breakfast and even be like Oh hey I just had breakfast AND greens bc I put mint on my popsicle so WUT.
Let’s talk for a sec about slathering fruit with mint and olive oil and sea salt. It’s one of my absolute favorite things to do, particularly in summer, when the fruit is devastatingly luscious and sweet. The combination does luxuriant things in your mouth that taste so sensual it almost feels naughty.
But it’s not! It’s just mint and sea salt and olive oil and fruit! You will be so happy.
The fun part of these pops, though, is that you get to add your mint and sea salt at the end, like you would add crushed Oreos on your froyo at Pinkberry. Y’know? Except don’t pretend like they’re crushed Oreos—then you might get disappointed because mint really doesn’t taste like amazing chocolatey cookie crumbs. But it is hella delish.
The recipe for these pops is up today on my Intuitive Eating column for Sonima! And if you don’t have a popsicle mold, you can totally make this into straight up froyo. Instructions included at the end of the recipe. Link to the recipe is below these final popsicle glamour shots!
Life is good. Popsicles are here for summer. Don’t forget to check out all the other #popsicleweek treats!
Recipe for Nectarine Olive Oil Froyo Pops at Intuitive Eating with Kale & Caramel!
NECTARINE OLIVE OIL FROYO POPS.
Ingredients
- 3 cups large nectarines 1 1/2 smashed fruit
- 2 teaspoons lemon juice
- 6 tablespoons honey divided
- 1 3/4 cup Greek yogurt
- 1/4 teaspoon ground cardamom
- 2 tablespoons olive oil
- pinches A few flaky sea salt
- Garnish fresh mint
Instructions
- Slice nectarines, and either remove most of the peel or leave it, as desired. I left most on for color and texture.
- Place in small sauce pan with 2 tablespoons honey and 2 teaspoons lemon juice. Heat over medium flame until fruit is soft and bubbling, 5-6 minutes.
- Remove from heat and blend in blender or food processor until you reach desired texture. I left a few chunky pieces.
- Pour into bowl and set in fridge to cool.
- In separate bowl, mix yogurt, cardamom, and 3 tablespoons honey. Taste, and add additional honey if desired.
- Add spoonful or two of yogurt to popsicle mold, drizzle in a touch of olive oil, then add a spoonful of fruit. Repeat, adding a sprinkle of flaky sea salt somewhere in the middle, until you reach 1/4 inch from the top of the mold. Marble using a chopstick or skewer.
- Cover popsicle mold with accompanying top and add popsicle sticks. Freeze at least 4 hours before running warm water over mold to remove popsicles. Garnish with fresh mint, if desired.
- Frozen yogurt variation: If you don’t have a popsicle mold and want to make this into a frozen yogurt, simply double the recipe and layer ingredients in same way in a freezer-safe container. Cover with a piece of plastic wrap. Stir every 30-45 minutes to avoid crystallization as much as possible.
