We are on the cusp of summer and life is sweet. Sweet due to the plethora of amazing fruits ripe and in season for the months to come. I adore the sweetness of summer. For the past couple of weeks, we have been appreciating the fresh strawberries from the Farmer’s Market and just this week the cherries arrived. I am in heaven! Cherries make me go wild with happiness!
Many years ago we lived in New York for a brief few years, and while we were there we developed an annual cherry picking ritual. I honestly never liked cherries until I went and picked them fresh for the first time myself. BOY, I had no idea what I had been missing all these years! There just ain’t nothing like a sweet ripe cherry in the heat of summer. I’d have to say rainier cherries are my favorite eating cherries, as for pie well the jury’s out, but any cherry would probably do. [ This photo of my boys is from June 2010 – they are much bigger now at the time I’m reviving this post].
All that said, recently we were given some fun popsicle molds (as well as a very creative popsicle book, which by the way is not healthy at all, but is full of creative ideas to work off of). You know how kids, summer, and popsicles practically go hand in hand, right?! So I knew I had to finally get some molds to make our own nourishing popsicle treats this summer. Cherry pops happened to be the flavor of the day today!
- ½ to ⅔ of a pound of organic cherries (pitted), about 1½ to 2 cups) you could also substitute frozen cherries
- 1½ cups of organic whole milk yogurt or sour cream (see recipe links below)
- 6 teaspoons of raw local honey
- 4 pastured egg yolks
- 2 teaspoons vanilla extract
- Puree the pitted cherries in a blender.
- Add in 4 teaspoons of honey (I like to try to make a recipe with no more than a teaspoon of sugar per serving).
- After pureeing the cherries and the honey, add in ½ cup of yogurt and blend briefly.
- Get a funnel and place it in the popsicle molds and pour about an inch of the mixture into each mold.
- Place the molds in the freezer for 20 minutes.
- Meanwhile, add in the remaining 1 cup of yogurt in the blender, 4 egg yolks (optional) and 2 teaspoons of raw honey, or more depending on your preference of sweetness.
- Add in 2 teaspoons of vanilla extract. Blend this mixture and place in the refrigerator.
- At the end of 20 minutes, the first inch of mixture should be slightly frozen and you can now add in the remaining mixture into each mold. This will give it a very pretty layered look.
- Freeze until solid, at least 4-6 hours. (I actually had some extra, which I will use in the next batch of popsicles). If you don't want all the extra steps to make the layers, just add all the ingredients at once to the blender puree and fill your popsicle molds. All of my kids enjoyed these! Enjoy!!
Cherries contain lutein (and other anti-oxidants) which paired with vitamins A and C help improve collagen production in the body. We know that improving collagen production also helps give us stronger bones and younger looking skin. They also contain a nice little hit of potassium as well – one of my favorite minerals that you can read more about here and here. About 1 cup of cherries has about 350 mg of potassium. Read more on the health benefits of cherries here.
This recipe is pretty simple and a fantastic way to start out the summer festivities. Throw some blueberries into the mixture before freezing it and you’ll have a nice patriotic dessert to serve Memorial Day through the 4th of July.
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