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What happens when you’re bored in the summer and a former Michgander who is SUPER excited by gorgeous, late season cherries in the grocery store? POPSICLES!

See that photo below, those beautiful cherries are are almost as big as the lime in the background! Yum. This popsicle tasted a lot like store-bought cherry yogurt but less sweet and with a little extra tang from the lime soaked into the cherries. Mmm.

CHERRY LIME YOGURT POPSICLEScherry lime popsicle

  • 1 cup of cherries, pits removed and chopped into bits
  • 1 Tbl sugar
  • 1 Tbl lime juice
  • 7 oz Fage 0% yogurt (one single serving package)
  1. Chop up your cherries (I cut them into 8ths), removing the pits as you go (if you don’t have a cherry pitter).
  2. In a bowl, macerate the cherries in the sugar and lime juice for at least 30 minutes, but no more than an hour.
  3. Combine the yogurt with the soupy cherry mixture.
  4. Spoon the mixture into your favorite popsicle molds, using a chopstick to knock out as many bubbles as possible, insert popsicle sticks or the handles that go with your moldĀ before freezing.
  5. Freeze for at least 4 hours before serving.
  6. To remove your popsicles from the mold, place the mold in a glass of room temperature water for about 3 minutes to soften the edges and make it easier to remove the popsicle from the mold.

Nutritional Info: 3-4 servings, depending on your popsicle mold size. 1 WW PointsPlus each.

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This is not a big fluffy cake, this is a short, dense cake that does well with a tall glass of iced suntea and a wedge or lime, or a slushy margarita, or even a nice cuppa tea. Milk could theoretically be served with it as well, but that might be a dairy overload.

Just know that it won’t bake up much, so if you’re looking for a tall cake, make it in a smaller pan. I happen to like a short, dense pound cake that isn’t 4″ tall. This way I get to have two slice and think that they’re really just one.

Happy baking! This recipe was inspired by How Sweet Eats.

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