If I see one more recipe for a green breakfast smoothie, I am going to scream. I’m all for a nutritious breakfast, but I would much rather eat fruit and yogurt in the morning. No kale or spinach before noon unless it’s in an omelet or frittata, and even then I’m dubious. But I have nothing against popsicles at 8 am. Especially if they are healthy and taste this good.
With only three ingredients (and you can cut those down to two if you only use one fruit), it took me just five minutes to make these, including time spent cleaning up the counter after I dripped some of the mixture while filling the popsicle molds. Make them the night before and you can start smiling early as you lick and slurp your way into consciousness.
There is no law against eating them for a snack or even dessert, and I might just have another before the end of the day. It’s only that having a popsicle between lunch and bedtime doesn’t feel quite as naughty as waking up to one. I used nonfat yogurt and the popsicle still tasted yummy. If you use low fat or whole milk yogurt, the mixture will be even richer and more sinful, but still much lighter than ice cream. And with no added sugar, it’s a whole lot healthier than most frozen yogurts sold in grocery stores.
Mango Peach and Yogurt Popsicles
Servings – four 3.5 ounce popsicles
- 1 cup puréed mango and/or peaches (I used a part of one large mango and a single peach, both skinned.)
- ½ cup Greek-style plain or vanilla store-bought or homemade yogurt . (To turn regular yogurt into Greek-style, just put it in a strainer with cheesecloth or a clean napkin over a bowl – even a paper towel will do – and strain out some of the water.)
- Blender or food processor to purée the fruit
- Cutting board
- Measuring cups
- Popsicle forms
- Chop the fruit and purée it in a blender or food processor. Add the yogurt and stir the mixture until well combined and smooth.
- Divide among the popsicle forms and freeze for at least 4-5 hours, preferably overnight.
Now, wasn’t that simple!