Happy Fourth of July! What are your plans today? I’m teaching a little yoga and then heading over to my parents’ boat for a small family barbecue. Every year we sit on the back of the boat and watch the Liberty State Park fireworks; if we’re lucky, we also get a glimpse of the fireworks over the New York City city skyline. It’s always a relaxing afternoon full of good food and quality time with the people I love. I’m especially looking forward to our annual tradition this year because I’m in hardcore recovery mode from teaching the 200hr June Intensive — this holiday barbecue is exactly what the doctor ordered!
This year I’m bringing homemade yogurt popsicles in patriotic colors to celebrate the Fourth. Thanks to my trusty popsicle molds and a little creativity, these will be a healthy addition to a not-so-healthy dinner (hey, life is about balance). I made a quick compote with the strawberries and blueberries to intensify the flavor of the fruit. The tang of the Greek yogurt rounds out the sweetness of the fruit and creates a fun parfait of red, white, and blue!
I hope you enjoy this simple treat wherever your holiday takes you!
Yogurt Fruit Popsicles
1 pint strawberries, cut in half
1 pint blueberries
2 tablespoons honey
2 cups Greek yogurt
1/4 cup heavy cream
Grab two pots: place the blueberries in one and the strawberries in the other. Add a 1/4 cup of water and 1 tablespoon of honey to each pot. Bring both pots to a boil and then reduce to medium-low heat and cook for 10 minutes until the compotes are a rich, vibrant color and the fruit is soft. Allow to cool completely.
Mix two cups of Greek yogurt with 1/4 cup of cream and stir. The cream thins out the yogurt to make it easier to spoon into the popsicle molds. You could use milk instead of cream, but I’ve been drinking less milk these days — my naturopath suggested I swap out milk for cream because it’s easier for the body to digest and I can definitely notice the difference.
Carefully spoon a little bit of the strawberry compote into each of the popsicle molds, followed by the yogurt and finally the blueberry compote. Pop them in the freezer until they set. Take them out when you’re ready to eat. Enjoy!
