I just bought a popsicle maker. Naturally, I’m obsessed with it. I want a popsicle morning, noon, and night. I can always justify an afternoon or evening popsicle after a workout. Late night snacking is my favorite, so you better believe I crack open the freezer for a treat around midnight. But popsicles at breakfast? Not my proudest moment. Until now! They say Greek yogurt and fresh fruit are good for us, so let’s freeze it! Speaking of freezing things, you might like my Cheesecake Popsicles. I made the switch to plain Greek yogurt a few months ago, and I’ll be honest: the transition was hard. I craved vanilla bean yogurt. Oh, and the Ba-nilla flavor that is the perfect flavor combo of banana and vanilla, almost like banana cream pie? I pined for it. But, I found that if I stir in a little agave nectar, I can happily eat plain yogurt. Actually, I prefer it now. I think it’s creamier without the sugar. So, let’s talk fruit. I roasted rosy red plums and strawberries to stir into these popsicles. I’m positively plum obsessed. I love the way they fit in your pocket, and since they’re quite sturdy, that’s where you’ll often find them on me. The strawberries are pretty dreamy after roasting, too. Any type of summer fruit you want to roast will taste great in these popsicles. Just drizzle a few teaspoons of oil and sugar on the fruit, toss it with your hands, and roast at 400 for less than 30 minutes. Keep an eye on it—the fruit is done when it slumps and the juices oozing from it start to thicken. Watch carefully—they will burn if cooked any longer. If you have the grill all fired up, try grilling the fruit instead of roasting! Heat + fruit is a good thing. Exhibit A: Popsicles make you smile. Fact.
