Frozen Yogurt Jam Pops

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.


21 thoughts on “Frozen Yogurt Jam Pops

  1. Sarah

    I haven’t tested the full-fat yogurt in popsicles either, but I have made frozen yogurt with full-fat regular (not Greek) yogurt and it worked beautifully. Now I’m wondering how 2% or fat-free yogurt would work. Fine, I guess, based on your results. :)

    1. emmycooks Post author

      I love homemade frozen yogurt. I think maybe full-fat yogurt is better for frozen yogurt, though, because you want it softer and creamier. And for the popsicles you want them to freeze hard, which the low-fat yogurt does–so maybe that would make the frozen yogurt icy? Let me know if you experiment!

  2. janet

    :-) In total agreement–this is an equal jam employment opportunity. Is there a kind that would not be delish? And gorgeous photo–I am coming right over!

    1. emmycooks Post author

      That makes sense, since our summer and winter temperatures aren’t all that different. :) We recently packed–and-used!–both fleece and down coats for our late-July trip to the Olympic Mtns. :)

    1. emmycooks Post author

      That’s so nice of you, thank you so much for the compliment! And congratulations to YOU on the award! I would love to hear how these turn out with coconut yogurt; I’ve never tried it.

  3. Allison

    YUM! Jam + yogurt must make for one tasty popsicle. All four of my popsicle mold sets are full of different types of fruit or fruit juices right now, but the next one that empties out, I will have to try this!

      1. Allison

        Interesting! It wasn’t frustrating that the popsicles didn’t freeze the whole way (and/or melted quickly) because of the alcohol in them? I’ve resisted making alcoholic pops for that reason… Meanwhile, though, I approve of the word “beveragesicle.”

      2. emmycooks Post author

        They do freeze, the just return to a state of slush rather quickly. Dumping it into a glass didn’t bother me, but you could always frame it as a times competition if you want to just encourage people to finish them fast. :)

      3. Allison

        I would lose that competition! (I often need a bowl just to eat a regular popsicle.) So I guess I also wouldn’t mind having to flip them into a glass.

  4. Pingback: Layered Lemon Basil Blackcurrant Frozen Yogourt « jittery cook

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