This is one of my father’s all-time favorite treats! These are really easy to prepare and the recipe requires only a few simple ingredients. Of course you can always use fresh sour cherries or any other fruit of your choice for that matter, whether it be frozen or fresh! It’s good to make a batch of these and have them ready in the freezer. They are just as good as ice cream, if not better! Go ahead and give it a try and do use my hashtag #incitadindarecipes if you would like to share on Instagram or Facebook. 

Ingredients

(yields ca.12 popsicles)

  • 300 gr full fat yoghurt
  • 500 gr frozen sour cherries (pitted)
  • 3 tbsp caster sugar
  • 3 tbsp confectioner’s sugar
  • 1 tbsp cornstarch + 2-3 tbsp water

 

Step by step method

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  1. Place frozen sour cherries in a saucepan over medium-low heat. Gently mix every now and then until they melt and release their juices.
  2. When the cherries get warm add caster sugar and mix until the sugar melts completely. Bring mixture to a boil and continue boiling softly for 2-3 minutes, then lower heat.
  3. In a small bowl mix the cornstarch with water to obtain a slurry. Add this mixture to the simmering cherries and stir continuously until mixture thickens. Take saucepan off heat and set aside to cool thoroughly. Make sure to stir mixture every now and then to prevent a skin from forming. Or you can quickly cool the cherry mixture by placing saucepan in a larger bowl filled with ice cubes and cold water.

  4. Place yoghurt and confectioner’s sugar in a mixing bowl and beat on low speed for a  couple of minutes.
  5. Use a food processor or a hand blender to obtain a smooth purée from the sour cherries.
  6. Finally blend the puréed sour cherries to the yoghurt and beat shortly with electric mixer on low speed.
  7. Pour into popsicle molds and place in deep freezer for at least 4-5 hours before serving.

Note You can also use blackberries or raspberries for this recipe. But in that case I strongly suggest you pass the fruit pudding through a fine mesh sieve before adding it to the yoghurt.

Tip! Popsicle molds are probably the best way to serve frozen yoghurt. They are easily available on the market in various forms and sizes and not too costly at all. The ones I use hold about 60 ml (a tiny bit more than 2 ounces).  I find individual molds with a stand to keep them up straight much easier to use than a mold formed in one piece with 6 or 8 holes because the individual ones are much easier to unmold. In any case the best way to unmold your popsicles is to dip them in a glass or pot of hot water and wait for 20-30 seconds, then gently twist and pull.

Bon Appétit!