Eating refined sugar-free does not mean going without delicious meals, tasty treats and sweet snacks.
The summertime boasts ripe fruit and a harvest of healthy, bountiful produce perfect for noshing on or incorporating into your meals. Is it just me, or is even looking at a display of vibrant greens, plump tomatoes and piles of zucchini at the farmer’s market exciting?!
It’s truly a season that makes cooking and baking an even more joyous activity. When it comes to ingredients, fresh is best.
“You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.” – Julia Child
Which brings me to juicy, hand-picked berries ripe at the peak of the summer. Raspberries, blueberries, blackberries, strawberries, bumbleberries, cherries – all are delicious, healthy and naturally sweet. They’re perfect on their own or nestled between layers of crunchy granola and rich Greek yogurt in a frozen popsicle on a hot day by the pool (or somewhere you were wishing you were beside a pool!)
I used a four-berry combo as well as homemade chia seed jam (recipe from Oh She Glows) in these beauties, but you could also leave out the jam and just add the semi-mashed berries to the popsicle moulds.
Recipe: Greek Yogurt Parfait Pops
makes 6 popsicles
- 1 cup plain Greek yogurt
- 1-2 tablespoons raw honey
- 3 tablespoons unsweetened vanilla almond milk
- 6 tablespoons (3/8 cup) fresh berries (and/or chia seed jam)
- 6 tablespoons (3/8 cup) prepared granola
- Mix yogurt, honey and milk together in a bowl or large measuring cup.
- If using berries, measure into bowl and mash with a fork, leaving some pieces for texture.
- Layer popsicles with a spoon, starting with berries/jam, then yogurt, followed by a layer of granola, and continue until full, shaking the moulds to ensure no gaps are left.
- Insert popsicle sticks into the fillings and place onto tray and into the freezer.
- Freeze for three hours or until frozen.