YOGURT AND JAM POPS

Yogurt and Jam Pops image

Provided by Samantha Seneviratne

Time 9h30m

Yield 10

Number Of Ingredients 7

1 cup heavy cream
1/2 cup granulated sugar
1/8 teaspoon kosher salt
2 cups plain, full-fat, thick yogurt such as Greek or Icelandic yogurt
1/3 cup blueberry or other jam
1 tablespoon lemon juice
2/3 cup smashed graham crackers (from 3 whole sheets), plus more for serving (optional)

Steps:

Have ready a 10-pop (1/3 cup each) popsicle mold (or other similar size). In a small saucepan, combine the cream, sugar and salt over medium-low heat. Cook, stirring, just until the sugar has dissolved, about 3 minutes. Transfer to a large bowl and let cool completely.
Add the yogurt to cream mixture and stir thoroughly to combine. In a small bowl, stir together the jam and lemon juice.
Using a large spoon, distribute the mixtures evenly among the molds, alternating between the yogurt mixture, the jam mixture, and the graham crackers. Use a butter knife or a skewer to swirl everything, but be careful to avoid overmixing. Cover and freeze for 1 hour.
After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.
To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.