I made jam to use up fruit recently and now I’m making popsicles to use up jam. It’s one big happy circle, really.
So my version of these popsicles are made with my recent batch of chunky cherry jam. All you do, really, is mix jam with yogurt and freeze it. The artistry is in choosing the jam flavor, I guess? No, not even that, because I can’t think of a single flavor that wouldn’t be perfect here. Plum? Strawberry? Peach? Divine.
If you don’t feel like making your own jam (not even one single jar?) and you can’t be bothered to run to the store (and that I can understand, truly), I have another suggestion for you. Visit A Raisin and A Porpoise, where Janet is giving away a jar of her homemade blackberry jam to a lucky reader. You’ll be doubly enriched if you win the drawing, both by the blackberry jam and by making the acquaintance of a well-written blog full of little insights about life and great ideas about what to cook.
And blackberry jam would be just the thing in these popsicles.Frozen Yogurt Jam Pops (adapted from Whole Living, at Janet’s suggestion; these quantities made four big popsicles): Gently fold 3/4 c. jam (I used that easy homemade cherry jam) into 1 c. lowfat* Greek yogurt, leaving a few ribbons each of yogurt and jam. Spoon into popsicle molds and freeze at least 6 hours.
*I imagine that a full-fat yogurt wouldn’t freeze as well, but I haven’t tested that theory.