These look like summer, right?
Oh? It’s fall?
Whoops. Fortunately, three weeks ago, we snagged the last bags of cherries at the grocery store.
Ka-chunk, ka-chunk, ka-chunk. We pitted them all. We chopped them up, muddled them with sugar and put them over a little heat. Cherry jam is versatile and eating cherry yogurt pops for breakfast seems like a really good idea.
Then, this afternoon, I stumbled upon some Going Back to School Advice:
“As we move into the fall, consider whether it makes sense to hold onto just a bit of that summer rhythm with your child, in order to encourage greater reflection, spontaneity, and ease.”
Hmmm. “That summer rhythm” is so much better when I don’t think about it. Cherry Pops for breakfast. They’re yummy. ‘nough said. And if you didn’t happen to make cherry jam this summer, buy some at the store. The only people who make it are serious about their product and it will be delicious:)
- 14 oz. Greek Yogurt (two single-serving 7oz containers, or most of the larger 17oz container)
- ½ Cup Cherry Jam
- Empty the yogurt into a bowl.
- Fold an unmeasured ½ cup of cherry jam into the yogurt.
- Load the mixture into popsicle molds and place in the freezer.
- After 45 minutes in the freezer, poke popsicle sticks into your pops and freeze for another 4 hours.