It’s Popsicle Week and I’m here to share a simple, vibrant fruit pop that you’ll want to make on repeat all summer long! There’s nothing quite like roasting fruit to bring out its natural sweetness. In this recipe, stonefruit is tossed in coconut oil and honey, and roasted until the fruit breaks down and the edges begin to caramelize. Feel free to use whatever looks good at the market- cherries, peaches, plums, nectarines.
– 4 tablespoons honey, divided
– 1 tablespoon coconut oil
– 1/2 cup pitted cherries
– 3 cups pitted and chopped peaches, nectarines and/or plums
– 1 cup plain whole milk yogurt
– 1 teaspoon pure vanilla extract
1. Preheat the oven to 350°F.
2. In a small bowl, combine 1 tablespoon of the honey with the coconut oil. Toss the chopped stonefruit with the coconut oil and honey, and place on a baking tray lined with parchment paper. Roast until the fruit is tender and the edges are starting to caramelize, 12 to 14 minutes. Allow the stonefruit to cool in their juices until they are cool enough to handle.
3. Meanwhile in a small bowl, combine the yogurt,the remaining 3 tablespoons honey, and the vanilla and stir until well mixed.
4. Fill each pop mold 1/3 full with the fruit and a bit of the juice from the roasting. Pour the yogurt cream over the fruit, leaving room at the top for a bit more fruit. Use a skewer to gently swirl the cream so it mixes with the stonefruit, but do not mix completely. Insert sticks and place the molds in the freezer for at least 4 hours, until hardened. When ready to eat, run the molds under hot water and pop them out. Enjoy!