Fresh-from-the-freezer treats are the name of the game this summer, and you only need a few simple ingredients and a pop mold to whip up your own Salted Honey Yogurt Pops.
Salted Honey Yogurt Pops
A fruity, creamy, and healthy homemade frozen treat, Salted Honey Yogurt Pops boast down to earth ingredients and a bunch less sugar than any store-bought novelty.
Oh, and salted honey, my NEW extravagance.
Ever since publishing my Fruit Galette with Salted Honey, I have been borderline preoccupied with honey. Well, honey variants.
Smoked honey. Hot honey. And yes, salted honey. What do all these honey-esque beyond-the-bee elixirs taste like?
Honey. But honey with something extra. In this case, something superior.
Looking for more yogurt recipes? Try this Apple & Peanut Butter Smoothie Bowl!
In this recipe which yields 10 pops, I used one very large banana and half a pint of raspberries. Every bite contained sweet and delicious fruit.
It seems normal to add honey to my yogurt and fruit at breakfast each morning, so why not add it to my yogurt and fruit and freeze it into a creamy naturally sweet popsicle?
I was channeling something along the lines of an old fashioned Creamsicle bar in terms of texture and wanted the sweet and salty flavor profile you would get say in a PayDay bar.
The bars I ended up with were not exactly what I was going for, but what I ended up with was even better than I could have hoped. Really extraordinary.
I mean, holy smokes…Salted Honey Yogurt Pops are the real deal.
If there are ‘anti-lemon kiddos’ in your house, fear not. Half a vanilla bean, scraped and simmered into the simple syrup is as pleasing and fragrant as the use of the lemon zest. Vanilla will also compliment just about any fruit.
Over-ripe fruit works best in these popsicles. In my case, soft raspberries past being good atop cereal, and an incredibly soft banana.
These pops can be adapted and assembled with whatever fruit is on hand. I especially believe over-ripe peaches will work fantastically here and am eager to try.
Largely, the remainder of the popsicle is the same; yogurt, (salted) honey, lemon zest, and sugar. If you are curious about salted honey, I can say that it tastes like honey, but is remarkably close to tricking the palette into thinking it is tasting salted caramel.
Regular old honey works the same in this recipe, so if salted honey does not sound enticing, use what is on hand.
Full fat Greek yogurt works best in this recipe. Buy unflavored, as you will want the fruit and the honey together to be the standout ingredients in these popsicles.
I have been through what seems like ten or more unique popsicle molds in a few short years. Honestly, I have not ‘loved’ any of them enough to keep them.
I bought this one in the beginning of the summer and like it very much so far. I have read and heard good things about silicone molds so figured it was time to try.
This came with wooden popsicle sticks, popsicle bags, a recipe book, and a collapsible silicone funnel. So, a good bit of swag for the price.
It makes 10 pops, so considerably better than the previous molds I thought would be so great. The bags freed up my mold to ready an additional ‘lot’ of popsicles.
I tend to buy a big container of Greek yogurt and can easily get two batches of pops out of each container. Once bagged and in my garage side by side freezer, I can pop in from yardwork and grab one to enjoy on the front porch while I am cooling down.
Salted Honey Yogurt Pops
Ingredients for Salted Honey Yogurt Pops
* as an alternate to the lemon zest, you may use 1/2 vanilla bean, scraped
- zest of 1 lemon
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 1/2 cups unsweetened, plain Greek yogurt
- 3 tablespoons salted honey regular honey may be used in place of the salted honey in the same measure
- 1 very large, overripe banana, mashed slightly
- 1/2 pint overripe raspberries, mashed slightly
- Have ready a popsicle mold that makes 10 regular sized popsicles
- Combine the water and sugar in a small saucepan.
- Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the lemon peel, lower the heat, and simmer for 5 minutes.
- Let cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.
- Add the yogurt and honey to the chilled syrup and stir until thoroughly combined.
- Put a bit of the yogurt mixture into each of the molds, to a height of about 1/2 inch. Freeze until the mixture begins to set, about 40 minutes.
- Divide the mashed banana and the mashed raspberries among the molds, alternating with the yogurt mixture, dividing it evenly among the molds.
- Adjust the lid and add the wooden popsicle sticks. Freeze until solid, 4 1/2 to 5 hours.
- To loosen the popsicles, run the popsicle mold under luke-warm water for 20 to 30 seconds.