In this episode of how I survived the summer heat, I will be discussing the cherry rhubarb jam yogurt popsicles. Alright, let me be serious for a moment here.
This summer has been intensely hot. Intensely hot for those of us that live in New England. For others, our temperatures in the 90s and 100s barely register because that is their normal. Sometimes I really sit and think about the ways in which I am becoming a proper New Englander. My obsession with the weather is one of my solid evidence.
There is something to be said for living in a place where the seasons change not monthly, daily but hourly. I wake up in the morning feeling hot and bothered. At night, I could be cuddled indoor watching a raging rainstorm. All in a day.
Despite the fluctuations though, the heat has remained constant. So, finally, I decided to make some frozen pops for the freezer. The cherry rhubarb yogurt popsicles were born. This was quite a convenient make because I had just cherry rhubarb jam left in the fridge. All I needed to get was some yogurt and cream.
I prefer to get my yogurt full-fat. In fact, for the cherry rhubarb yogurt popsicles, I used the Stonyfield Smooth and Creamy Whole Milk Yogurt with vanilla flavor. I love the taste and the texture of this yogurt. I then added more cream because I am that girl that loves my dairy full of fat.
The Cherry Rhubarb Yogurt popsicles were a life-saver because I had it in the freezer waiting for me. Now that I have managed to eat the four popsicles I made, I am tempted to use more leftover jam to make some more.
Cherry Rhubarb Yogurt Popsicles
- 1 Cup Yogurt
- 1/3 cup heavy whipping cream
- 2 Tbsp Cherry Rhubarb Jam*
- Measure the yogurt and the cream into a bowl. Mix together until well blended.**
- Add in the jam into the yogurt and cream mixture. Mix it lightly leaving streaks of jam in place for a marbled effect
- Spoon the yogurt and jam mixture into a mold. Set in the freezer until the popsicles are set and frozen through. Mine took about 3.5 hours.