It’s popsicle season! Last week during our trip to Hawaii, we spent saturday morning eating our way through Oahu’s infamous KCC farmers’ market. Outdoor markets on the islands are filled with tropical produce. Stone fruits and berries are replaced with local apple bananas, lychee, mangoes, papayas, and sweet pineapples. After a long day at the beach, there’s nothing better or more delicious than an ice cold popsicle. For this refreshing summer treat, I combined vanilla yogurt with roasted pineapple. No popsicles molds? No problem. Use paper cups!
The how to…
Recipe adapted from Smitten Kitchen
8 three oz pops
2 1/2 cups cubed fresh pineapple
pinch ground cinnamon
1 Tbsp brown sugar
1 1/2 cups nonfat vanilla yogurt
2 Tbsp honey
1/4 cup cold water
8 three oz paper cups, for popsicle mold
- Roast pineapple. Place pineapple cubes on a sheet pan lined with parchment paper. Sprinkle with cinnamon and brown sugar. Roast in a preheated 400 degree oven until carmalized, about 35 minutes. Remove from oven and let cool. Place roasted cubes in a blender and puree. Set mixture aside.
- Make yogurt mixture. In a small bowl combine yogurt, honey, and water. Whisk until smooth.
- Assemble pops. Fill cups with a spoonful of pineapple mixture followed by a couple spoonfuls of yogurt mixture, repeat layers as necessary until cups are 3/4 full. Place cups in freezer and freeze until pops begin to set (about 45 minutes), then insert popsicle sticks in the middle and freeze until solid. When ready to eat, peel off paper cup and serve immediately.