We wanted an ice pop with those same cool and refreshing flavors as an apricot jell-o mold we used to eat at family reunions. Greek yogurt gets sweetened with honey for a silky smooth base and apricot jam makes for pretty swirls. For the best effect, use a long cake tester or skewer to ribbon the two layers together. Be sure to let them freeze completely (overnight is best) to ensure easy unmolding. To unmold, dip the pop molds in cold water to soften very slightly and remove pops. Repeat if they don’t slide out easily.
1½ cups plain Greek yogurt
3 tablespoons honey
Pinch kosher salt
1 cup apricot jam (from a 12-oz. jar)
How to Make It
Whisk yogurt, honey, and salt in a medium bowl. Combine jam and ½ cup water in a microwave-safe bowl and microwave for 30 seconds. Whisk until smooth. Alternate pouring the 2 mixtures into 10 3-ounce ice pop molds, making 3 or 4 layers in each. Swirl with a skewer or thin-blade knife in an up-and-down motion.
Insert sticks and freeze until firm, at least 4 hours and up to 1 week. To unmold, dip molds in cold water to soften very slightly and remove pops. Transfer to a parchment-lined baking sheet and keep in the freezer until just before serving.
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