Nectarine Cardamom Yogurt Pops

Giulia Doyle — Fri, 03 Jul 2015 19:11:25 +0000

Nothing screams summer like a fresh fruit Popsicle, and nothing is easier to make. I had a bunch of nectarines lying around the fruit bowl that were juicy and sweet, but just a little past their prime. I didn’t want to waste them and didn’t feel like baking, so I pulled out my blender and whipped this up with the kids.

Adding the cardamom gives the pops a little bit of depth and adding a little bit of plain Greek yogurt, makes them creamy and eliminates the frosty texture fruit pops can often have. You can make this with any fruit you have on hand.

Nectarine Cardamon Yogurt Pops

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 12 hours

Yield: About 6 pops - depending on your mold.

Ingredients

3-4 very ripe nectarines, cut in slices or chunks, skin on
1/2 cup of sugar
2 cardamom pods
1/2 cup of full fat plain Greek yogurt

Instructions

Add fruit to blender and blend until smooth and skins are just tiny flecks. Set aside.
Add 1/3 cup of pureed fruit to small sauce pan, add sugar and cardamom pods and heat at medium high heat until sugar is completely melted. Carefully taste fruit mixture and keep on a low simmer until you detect the smoky cardamon flavour.
Remove cardamom pods and add sugar/fruit mixture to blender with the other fruit. Add yogurt and mix until well combined and smooth.
Add to popsicle molds or cups and freeze according to instructions, or 12 hours or so if using cups. If using cups, only add popsicle sticks after a couple of hours so they stay upright.

Notes

My popsicle mold was acting up, so I used kids plastic cups to make my popsicles. I froze them for a couple of hours and then added the popsicle sticks into the half frozen fruit so they stay upright. To release the pops, I ran the cups under hot water for a few seconds.

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Be My Guest with Cannelle et Vanille – Vanilla Bean and Cardamom Yogurt Pops

Giulia Doyle — Mon, 22 Jul 2013 10:49:37 +0000

photo on left: Aran Goyoaga, photo on right: Giulia Doyle

I am super excited to share my next installment of Be my Guest. Today the lovely Aran, from Cannelle et Vanille is visiting the blog. Aran is not only a super talented food photographer and chef, she is also the author of the successful gluten-free cookbook Small Plates and Sweet Treats. She teaches photography and food styling at different workshops in the US, Canada and Europe, which she documents on her amazing blog. I met Aran last summer and she is one of the kindest people I’ve ever met – so talented and so happy to teach and share. I am so pleased she agreed to share her Yogurt Pops recipe, which you can also find on page 270 of her book.

photo on left: Aran Goyoaga, photo on right: Giulia Doyle

Aran’s style of photography is mostly light, bright and airy, with playful sprigs of ingredients, amazing light and floral patterns. Although I try to go into these posts with as little comparison as possible, I knew her photos would be reflective of her signature style and I also knew that an icy cold treat like this would have me hard pressed not to shoot my own photos in a light and airy fashion.

Aran chose this recipe because it’s July and we all could use a little icy treat. She also likes to make these yogurt pops with her kids, as they are relatively easy to assemble. Every recipe that Aran shares has an elegant twist, something that elevates it from the ordinary to something special and unusual. This recipe calls for Cardamom. Cardamom was available in two varieties at my regular grocery store. Don’t omit it – it takes these yogurt pops to the next level – the added smokiness is amazing – it adds depth and a bit of a surprise to the cool treat.

photo on left: Aran Goyoaga, photo on right: Giulia Doyle

I followed Aran’s recipe and added a couple of stray blackberries I had lying around. I also made mine in basic Popsicle molds because I don’t own shot glasses. I had enough of the berry puree left over at the end, so I decided not to make the berry consommé the recipe calls for. You can see it in the last image that Aran provided – the clear jewel tone is amazing!

This recipe was perfect – a fun cooking activity with the kids that resulted in a great summer treat. Thank you Aran for joining me today!

Vanilla Bean and Cardamom Yogurt Pops - from Small Plates and Sweet Treats Cookbook

Ingredients

3/4 cup ripe strawberries, hulled and sliced
1/2 cup plus 2 tablespoons natural cane sugar
2 teaspoons freshly squeezed lemon juice
1 vanilla bean, split lengthwise and seeds scrapped
4 cardamom pods, crushed
1 cup whole-milk Greek-style yogurt

Instructions

Place six shot glasses in the freezer to chill. In a small saucepan, toss together the strawberries, 2 tablespoons of the sugar, and the lemon juice. Let the mixture sit at room temperature for 15 minutes, until the strawberries start to release their juices. Bring the saucepan to the stove and cook over medium heat for 3 minutes. Puree the mixture in a food processor or blender and strain it into a clean bowl. Refrigerate for 15 minutes.
Pour small amounts of the chilled strawberry puree along the insides of the frozen shot glasses. Return to freezer.
In a small saucepan, combine 1/2 cup water, the remaining 1/2 cup sugar, vanilla bean and seeds, and cardamom pods. Cook over medium-high heat until the sugar dissolves. Remove the pan from the heat and let the syrup steep for 15 minutes. Strain the syrup and discard the cardamom and vanilla bean.
Whisk the yogurt into the syrup and refrigerate the mixture for 15 minutes. When chilled, carefully pour the yogurt mixture into the frozen shot glasses. Return the shot glasses to the freezer for 15 minutes, then insert Popsicle sticks and freeze until solid.

Notes

I used strawberries, raspberries and blackberries for my berry puree. I also used popsicle molds instead of shot glasses, but followed the same directions.

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photo: Giulia Doyle

Cardamom – Audrey's 74

Nectarine Cardamom Yogurt Pops

Be My Guest with Cannelle et Vanille – Vanilla Bean and Cardamom Yogurt Pops