Blueberry-Currant Frozen Yogurt Pops
I am a huge local food advocate. If I have something in mind that I want to cook or bake and I’m at the grocery store, I usually only get items that I know I can’t get from a local source. If something is in season I will prolong my eating it until I can get to my favorite farmers market. Later this week you will see a side dish made completely from local sources! One of my favorite things to do is to try and create something edible based on what I find at the farmers’ market.
These ice pops are from my summer fruit picking adventures! I made this Blueberry-Currant Sauce as a topping on my French Toast after picking fresh black currants and blueberries off their bushes at Fishkill Farms in the Hudson Valley. I had leftover sauce and decided to make these fruity and creamy ice pops.
I have a bad habit of making too much of something and then never eating it again or never reusing it in a new dish. For example: Quinoa. If I make a batch of quinoa I always have good intentions on using the leftovers in a completely new and creative dish but it usually just sits in the fridge until I give up and stop fooling myself. I eventually say: Sam, who are you kidding? You aren’t going to make anything with this; it is time to throw it away.
How sad is that? I’m putting a stop to that bad habit. I have a quinoa dish coming up later this week which was made with my left over quinoa. These ice pops are further proof that I am beginning to use my leftovers.
I feel like my best recipes are always a spur of the moment dish I threw together with leftover ingredients.
You will have leftovers of this sauce so either scale back the recipe or use as a topping for french toast, pancakes or waffles!
Prep Time: 10
Total Time: 4 hours 10 minutes
For the Sauce:
1 cup blueberries
1 cup black currants
1/2 cup sugar
1/2 cup water
2 Tbsp corn starch
For the Ice Pops:
1 cup Blueberry-Currant Sauce
1 1/2 cups Plain Greek Yogurt
1 tsp honey
For The Sauce:
In a sauce pot, mix together the blueberries, black currants, sugar and water. Turn onto medium-high heat and whisk ever so often, for 5 minutes. Add the corn starch and whisk together for another 5 minutes, until thickened and set aside to cool.
For the Ice Pops:
Mix the honey into the plain Greek yogurt. Layer your Popsicle mold or Dixie cups with the yogurt and Blueberry-Currant sauce. Freeze for about 4 hours or until the mixture is frozen all the way through.