Honey is a wonderful substitute for white sugar in many recipes. The versatile flavor of honey complements so many different types of dishes. I use it in salad dressings, baked treats, bread, and smoothies.
To substitute honey for white sugar in a favorite recipe, simply replace the sugar with honey and reduce the added liquid in the recipe by ¼ cup for each cup of honey used. In many recipes, you can cut the amount of sweetener substantially and still enjoy a delicious dessert.
Popsicles are an iconic summertime treat. To make yogurt popsicles, I start with plain yogurt that I make myself, but you could also buy it. However, avoid store-bought flavored yogurt, which is full of sugar and other unnecessary ingredients.
These honey yogurt popsicles are delicious with any kind of fruit filling. Red and blue fruit make these perfect for a Fourth of July cookout.
Honey Yogurt Popsicles
$.41 per serving
- 2 cups plain whole milk yogurt
- 1 cup milk
- 1/3 cup honey
- 1 tsp vanilla extract
- 1/4 lb cherries pitted and quartered
- 1/4 cup blueberries
In a large bowl, stir together the yogurt, milk, honey, and vanilla extract. Taste the mixture and add a little more honey if needed.
Divide half the fruit among 8 1/2-cup popsicle holders. Add 1/4 cup of the yogurt mixture to each popsicle holder, then add the rest of the fruit. You’ll need to press the fruit down a bit to distribute it evenly in the popsicle. Top off with more yogurt mixture if needed, leaving at least 1/4 inch of space at the top of the popsicle holder because it will expand as it freezes. (I use the Tovolo Star Ice Pop Molds, which I like because they're not too big and they have a handy base that fits well in the freezer.)
Freeze the popsicles for several hours, until completely solid.
Honey Yogurt Popsicles Price Breakdown
This recipe costs $3.34 to make, or $.41 per popsicle. Before your children start asking for store-bought popsicles this summer, make them these honey yogurt popsicles and everyone will be happy.
Note: This recipe is part of a recipe contest sponsored by the National Honey Board. I was compensated for the ingredients in this recipe, and all opinions are my own.