Vanilla Bean Yogurt and Fresh Fruit Pops

Although I didn't spend time cooking over the weekend ................
................ I did enjoy a most amazing experience. My husband and I celebrated our anniversary this weekend at a delightful Inn located in the heart of the charming, pristinely  beautiful Appalachian mountains.

While I definitely didn't slave over a stove, there was no shortage of fabulous food; everything we put in our mouths was perfectly prepared and mouthwateringly delicious! But more on all that tomorrow - I'll be sharing lots of fun pictures and a delicious recipe which I begged from the innkeeper. You will love it, for sure!

I did make these fun Vanilla Bean Yogurt and Fresh Fruit Pops before I left for the weekend, knowing we'd want something cool and delicious to get us in a festive mood for the Fourth of July. With the temperatures soaring into the 100's for the next few days, I can't think of anything better for celebrating the holiday. They're a delicious and healthy treat in red white and blue; vanilla bean-infused Greek yogurt, fresh fruit, honey and bit of sugar ...........  for sure, a patriotic dessert you can feel good feeding to your family/friends!

Vanilla Bean Yogurt and Fresh Fruit Pops

Ingredients:
½ lb. strawberries, hulled and quartered (1½ cups)
2 tablespoons honey
1 tablespoon sugar
2 tablespoons lime juice
lime zest, from 1 lime
¼ cup sugar
½ lb. blueberries (1½ cups)
1 tablespoon honey
1 tablespoon sugar
2 tablespoons lemon juice
lemon zest, from 1 lemon
2 cups greek yogurt
¼ cup honey
1 pod vanila bean, cut in half lengthwise and seeds scraped with a knife (or use ½ teaspoon vanilla bean paste)

Directions:
1. In a food processor, puree strawberries with 2 tablespoons honey, 1 tablespoon sugar, lime juice and lime zest. Transfer to a small bowl.

2. In processor, puree blueberries with 1 tablespoon sugar, 1 tablespoon honey, lemon juice and lemon zest.

3. In another small bowl, whisk together yogurt, honey and vanilla beans or vanilla bean paste.

4. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2½ to 3 hours (or up to 1 week).

Adapted from Martha Stewart Living

PRINTABLE RECIPE