Dark Cherry Yogurt Pops
In a medium pot over mediumhigh, heat 12 oz frozen dark
sweet cherries with 1/4 cup water until thawed, about 3 minutes. Add 1 tbsp granulated sugar and cook, stirring occasionally and smashing, until slightly thickened, about 10 minutes.
Let cool, then carefully puree with a hand blender. Meanwhile, in a small pot over mediumlow, whisk 1/2 tsp gelatin into
1/4 cup heavy cream until just simmering. Remove from heat and blend into 16 oz full-fat
vanilla yogurt. Spoon 1 tbsp yogurt mixture into each mold followed by 1/2 tbsp puree. Repeat so there are a total of 4 yogurt layers and 3 puree layers. If desired, use a skewer to create more swirls. Insert included sticks, or freeze 1 hour and place an ice pop stick in center of each. Freeze at least 4 hours. Makes 10 pops. PER POP 87 Cal • 3 g Fat (2 g Sat) •
3g Pro • 13 g Carb • 10 g Sugars •
1 g Fiber • 27 mg Sodium