Popsicles for breakfast? When you're using ripe fruit and yogurt, why not? The classic flavor combination of apricots, cardamom, and yogurt are sweetened naturally with honey and make for a lovely way to start your day.
Note: My popsicle molds are very small, so I got about 7 pops out of this recipe. If you have bigger molds, you will get 4 or 5. If you don't own any reusable popsicle molds, pour the mixture into small paper cups and freeze for an hour or two until firm but not completely frozen, then insert a wooden popsicle stick into the center of each and finish freezing.
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About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.
- Yield:makes 4-7 popsicles, depending on molds
- Active time: 40 minutes
- Total time:8 hours
- 8 apricots, halved and pitted
- 2-4 tablespoons honey
- 4 cardamom pods, slightly crushed, plus more ground to taste
- 3/4 cup plain yogurt
Place rack in center of oven and preheat oven to 400°F. Place apricots cut side up in a 9- by 9-inch baking dish and drizzle with 2 tablespoons of honey. Scatter cardamom pods on top of apricots and roast for 15-20 minutes, until juices bubble up around edges of pan. Flip each piece of apricot and continue to roast for another 5-10 minutes, until completely soft and cooked through. Allow to cool fully, then remove cardamom pods.
In a medium mixing bowl, stir together yogurt and contents of baking dish. Add more cardamom and honey to taste. Pack into popsicle molds, insert sticks and freeze overnight.