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!
- | Easy
- | 20 mins
- | 6 servings
- 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.
- 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