Last weekend we jetted off to San Francisco for my cousin’s wedding. We had an absolute ball exploring the city by foot, by ferry and of course by cable car. It was a much-needed break from the sticky, sweltering grasp of late summer. I can’t tell you how excited I was to get reacquainted with my favorite leather jacket and scarf. The locals weren’t nearly as enthusiastic as I was about the SF version of the current season.
Back in Chicago we are getting the first subtle hints of fall, and I am kind of changing my tune. I’m not ready to give up on summer and popsicle weather. There will be plenty of time to bundle up. For now, I made a batch of smoothie pops with yogurt, bananas and swirls of fruit purée. I used both fresh and frozen blueberries, raspberries and cherries. They popsicles were refreshing and even breakfast appropriate.
Adapted from Food & Wine August 2016
Makes 10 3-ounce popsicles
3 medium bananas, roughly chopped
2 cups Greek yogurt
1/4 cup honey
1 teaspoon vanilla extract
1 cup fresh or frozen berries, cherries
In a blender, puree the bananas, yogurt, honey and vanilla extract. Transfer the yogurt to a medium bowl. Wash out the blender before pureeing the fruit. (Note: You can puree a mixture of fruit or puree each type separately. You may need to add a little water if you are pureeing a smaller quantity.)
Spoon 2 tablespoons of smoothie into each popsicle mold followed by 1 tablespoon of fruit puree. Fill the molds with the remaining smoothie. Use a skewer to swirl the popsicles creating a marbled look.
Insert sticks and freeze until firm, about 4 hours.