Sweet cherries combine with delicious beets and creamy yogurt touched with golden honey to bring you a surprisingly amazing healthy popsicle to beat the summer heat!
medium sized beets
ounces dark sweet pitted cherries (fresh or frozen)
cup plain yogurt
Preheat oven 425°F.
Wrap beets in foil and place in oven. Roast for 45 minutes or until fork-tender.
Let cool and then remove the peel with your fingers.
Place the beets in a food processor or high-powered blender. Add cherries and puree for 1 minute until smooth.
In a bowl, stir to combine yogurt and honey; set aside until needed.
Pour beet and cherry puree into a 10-count 3-ounce popsicle mold, filling each mold a third full.
Next, fill the molds with the honeyed yogurt a third full and top with the beet and cherry puree.
Using a popsicle stick or spoon, swirl the layers together.
Place in the freezer and freeze for at least 3 hours till overnight.
Remove the popsicles from the molds and serve or store in Ziploc® Freezer Bags for up to 1 month.
To make filling the popsicle molds easier, pour the puree and yogurt into separate gallon size Ziploc® bag first, then cut the tip off of one end with scissors, and use the bag to easily pour the puree and yogurt into the molds.