
Strawberry and watermelon creamy yogurt pops
Did I mention we went strawberry picking last weekend? Between the three of us, we collected so many strawberries it took Dan half of his Saturday night cleaning and hulling the berries to ready them for freezing. Then Scarlett and I went back the next day. The trip yielded the same amount of berries but, for Scarlett, the novelty of the picking had worn off. As I crouched down to the plants, she stood over me, swinging our basket around her knees, flinging perfect berry specimens into the dry dirt. Then she started doing that thing she does when she’s totally impatient but trying desperately not to whine since she knows it will make me upset. So instead she slows her words down to a snails pace and, without taking a single breathe, rains her every thought down on me in one single, grating sentence. “Mommmmmy, When can we pleeeeease go home?I’m soooooooo hot!Plus my leg is reeeeeeeeeealy itchy.Do you think I have a rash?I can’t stop scratching.Did you bring any bandaids.Uh,oh! I have to go to the bathroom sooooooo much.”
To keep her distracted and somewhat in the game I turned on my phone’s ipod and played “You Don’t know You’re Beautiful.” by One Direction. In other words, I was that obnoxious person in the field.
I froze most of my berries but I also kept some fresh to make a few recipes for the last week of school. Thank goodness I made these yogurt pops because that last week ended up being so oppressively hot and humid. One afternoon I brought my cool treats to pick-up and we sat with friends in the playground enjoying them. My girlfriend said they tasted like a breakfast smoothie on a stick and she was right. All the kids loved them except the one boy with the electric blue tongue and lips. After enjoying a slushie from the ice cream truck but still complaining he was hot and hungry, he wouldn’t even try my drippy treat because he said “They looked too healthy.” I just liked the fact that I didn’t have any remorse after finishing three.
Ingredients
- 16 oz strawberries, hulled and halved
- 16 oz chopped watermelon
- 2 bananas
- 3 cups plain Greek style yogurt
- 1 tablespoon (or more) honey
- 1/4 cup coconut milk
Method
In a blender add the strawberries and watermelon and whiz until smooth. Add the bananas, yogurt, honey and milk and whiz again. Pour into popsicle moulds. Freeze for at least 4 hours.
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