One of my favorite things about summer is the sudden abundance of delicious and vibrantly colored fruit. I wait all year to enjoy juicy in-season fruit like raspberries, strawberries and cherries because, let's face it, biting into a strawberry in the middle of December just isn't the same. This tart, creamy popsicle recipe (adapted from Desserts for Breakfast) is the perfect way to enjoy summer produce and cool off in the summer heat. What's more, it is super easily customizable to suit your tastes and your latest farmers' market haul.

Ingredients:

8 oz. assorted summer fruit (raspberries, blackberries, strawberries, pitted cherries, pitted peaches, etc. I used raspberries and blackberries.)
Juice of 1 lime, freshly squeezed
3 1/2 Tbsp sugar
14-16 oz. Greek yogurt
     *I recommend you start with around 14 oz. and give the mix a taste so the yogurt flavor doesn't overpower the fruit and coconut.
3/4 cup + 2 Tbsp coconut milk (with cream)
Pinch of salt


To Make:

*Mix together the fruit, lime juice and 1 Tbsp sugar. Let sit for 10 to 15 minutes, then mash roughly with a fork. Set aside.

*In a separate bowl, mix together the Greek yogurt, coconut milk (with cream), 2 1/2 Tbsp sugar and pinch of salt. Fold in the fruit.

*Fill popsicle molds and freeze for about 30 minutes to an hour, then insert the popsicle stick. Freeze until solid (about 4 hours or overnight).

*To get the popsicles out of the mold, hold the pop under warm running water or leave it out for a few minutes.

Now get lickin'!

Read the original on: Noms, Not Bombs