I am loving the never-ending Summer here in Southern Alberta! The weather has been perfect this past week, so perfect we haven’t had to run the air conditioner in the house.
This is my favourite time of year, the weather is perfect and the items that are in season right now are everything I love! The blueberries, peaches, blackberries, and rhubarb all make such fantastic desserts.
A couple of weeks ago we were in BC and it was the peak of peach season, so of course, we bought a case of peaches. Unfortunately or fortunately depending on how you look at it, we ate all the peaches before I could bake anything with them, so I am on the hunt for some decent peaches around here now.
I am very excited to show you some of my favourite desserts that I will be making with all of the fantastic ingredients that are in season in the late summer. If you have something you would like me to make or are looking for a specific recipe please let me know, I’m always happy to help out if I can.
This week’s recipe came from Little Broken Blog, thank you @middleracksweets for bringing this recipe to my attention! If you don’t follow either of these talented ladies, you really should!
I tried this recipe with both fresh blueberries and frozen and both worked out very well, and I think you could use almost any fruit and they would turn out great!
I hope you enjoy these as much as I did and I hope you are enjoying the last bit of summer!
Ingredients
12 oz fresh (or frozen) blueberries
2 cups Greek yogurt
1\4 cup honey
Directions
Add yogurt, honey, and blueberries to your blender and puree for 5 minutes. If you find the mixture a little thick you can add a little milk.
Pour into your popsicle moulds and freeze for 2-3 hours or overnight.
If you are having issues getting the popsicle out of the mould run it under hot water for a couple of minutes.
