So I’ve sorta got a thing for frozen things, particularly late at night. And so for this reason, I try not to keep ice cream or sorbet around. Cuz I’ll just eat it, proper American style: in front of the fridge, in my pajamas, with a big spoon. And contrary to recent cheese plates and cake bombs, I do try to generally stay true to this blog’s name in my daily life. So instead of ice cream, I’ve honed a taste for alternative frozen delights like frozen banana and – is this weird? – frozen apple sauce.
But I should shut up about that because it doesn’t sound very fun, and these popsicles are all about being fun, with the added bonus that they remain a justifiable weekday snack that satisfies my incessant craving for frozen goodies.
Back story: my friend Kavey of Kavey Eats does this monthly blog challenge thing called Bloggers Scream for Ice Cream (aka BSFIC). This month’s challenge is all about ice lollies, aka popsicles, so I thought this was a good reason to branch out from my frozen bananas and do something a little more interesting. It also helped that Kavey was over for a visit the other weekend, and the blackberries were in season, and we picked some, and we made jam. And ta-da, the Yogurt and Blackberry Jam Popsicles were born. They’re totally easy peasy:
| Easy Yogurt and Jam Popsicles |
- Yogurt – I used Greek style but any yogurt will do
- Jam – I used Kavey’s homemade blackberry jam
- Port or some other liquor (or water)
- Dilute the jam in a bit of port or other complimentary liquid so that it’s “swirlable”
- Layer yogurt and jam in a popsicle mould (I did about 1-2cm yogurt in layers with a little dollop of jam)
- Swirl the yogurt and jam around a bit with a knife or skewer
- Freeze until set
I used Greek style yogurt from the Organic Farm Shop in Cirencester which is VERY thick and also quite tangy, a flavour I really like with the blackberry jam.
And by the way, if you think frozen applesauce is weird, you should check out Kavey’s Pickleback Ice Lollies.
These look amazing! I also made some creamsicle things recently – with crème de Cassis. You should add a spalsh next time!
Mardi I was totally thinking that. Also I need to do Cassis in the blackcurrant ice cream I made recently. Basically, I just need to use Cassis more in my life. Viva la France!
I love the idea of using jam in popsicles! Super easy.
Hoorah, glad they tasted as good as they looked. We did a fair bit of frozen stuff during our weekend what with the pea ones, the pickle brine ones, these ones and the ice cream!!!
I still want to try to do pea popsicles again, sans shallots and pea chunks.
Uhh…wait, there’s something wrong with plopping down in front of the fridge with a big ol’ spoon? 😉 Now I know what to do with my copious jars of preserves, though!
“copious jars of preserves”. #sameboat