Plum-Yogurt Ice Pops

Plum-yogurt ice pops.

There’s nothing quite like a fruity and cooling ice pop in the summertime. Unlike your standard freezer-aisle Popsicle, these ice pops are made with fresh ingredients and rounded out with a creamy component – here we’re using Greek yogurt or labneh, a thick, silky yogurt with a tangy flavor that can be found at your favorite local international market.

Plum-Yogurt Ice Pops

Yields | 12 pops |

  • 3 cups fresh plum slices
  • ½ cup granulated sugar
  • juice of 2 limes
  • ½ cup water
  • 3 cardamom pods
  • 1 star anise
  • 1¾ cup Greek yogurt or labneh
  • ¼ cup honey

| Preparation | In small saucepan over medium heat, add plums, sugar, lime juice, water, cardamom pods and star anise. Bring to a simmer and cook for 5 to 10 minutes or until sugar has dissolved and fruit is soft. Using a slotted spoon, remove cardamom pods and star anise and discard. Let cool. Using an immersion blender, purée cooled plum mixture and set aside.

In a large bowl, whisk together Greek yogurt or labneh and honey. In an ice-pop mold, alternate pouring plum purée and yogurt-honey mixture until ¼ from the top of mold. Add ice-pop sticks according to manufacturer’s directions and freeze until frozen solid.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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