Roasted berries add the perfect texture while the lavender honey provides an unexpected layer of flavor, and the vanilla adds warmth and delicacy to the tartness of the yogurt!
- 20 mins
- 6 servings
- 12 ounces (two small containers) small berries, like blueberries and raspberries
- 2 tbsp powdered sugar
- ½ tsp kosher salt
- 2 cups whole Greek yogurt
- 1 tbsp fresh squeezed lemon juice
- 2 Rodelle Vanilla Beans, split and scraped
- 3-4 tbsp lavender honey (to taste)
- Popsicle mold
- Preheat oven to 350°F.
- Line a rimmed baking sheet with parchment paper.
- In a medium bowl, gently toss berries with the sugar and a pinch of the kosher salt. Pour the berries onto the prepared baking sheet and arrange them in a single layer. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn.
- While the fruit is roasting, blend together the Greek yogurt, lemon juice, remaining kosher salt, and the scraped Rodelle Vanilla Bean seeds in a medium bowl. Mix in honey to taste, until it is barely sweet enough for your liking (keep in mind that the berries will be very sweet).
- Let the berries cool for at least ten minutes, then scrape the berries and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together (for a marbled effect, do not mix thoroughly).
- Use the spoon to transfer the yogurt blend into the popsicle molds and freeze for at least one hour.
- Then stick popsicle sticks into the base of the molds about half way through. Finish freezing the popsicles for at least three more hours.
- When you're ready to pop out the popsicles, run warm water around the outsides of the molds for about ten seconds and gently remove the popsicles. Enjoy immediately.
Looking for other great frozen treats? Try our Watermelon Mojito Popsicles, Strawberry Shortcake Ice Cream, or stick with Homemade Vanilla Ice Cream!