Chia Cherry Yogurt Dixie Pops (raw, GF, nut-free, vegan)
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What a wonderful summer treat… Chia Cherry Yogurt Dixie Pops! Cool, refreshing and full of summer goodness! A few days ago while we were at the grocery store my husband wanted to buy jam. Pft! I can make you some jam, you silly man. Our cherry trees are almost into full swing of sweet, juicy, ripeness and the temptation was far to great and we found ourselves snatching 1, 2, 10, 30… (I wasn’t counting? Were you?) of our favorite fruit. They say that just one mature cherry tree produces 7,000 cherries! *holds belly and moans* Anyway, with cherries in hand I made Bob a Chia Cherry Summer Jam. Four cups worth! Oy-vey, I tend to get overly-excited from time to time. I put some of the jam into a jar for his morning breakfast enjoyment and took the remainder of it to make these wonderful dixie pops.
yields 10 / 3oz Dixie cup pops
- Yogurt – I choose to use Fage Greek Yogurt as it is a favorite in our household. To keep this recipe 100% raw you can make you own coconut yogurt if desired. (see below)
- In the blender combine the Chia Cherry Summer Jam and yogurt. Blend until mixed well. Taste, add stevia or desired sweetener if needed.
- Pour the mixture into a Zip-lock bag, squeeze the excess air out and snip the bottom corner of the bag. With your “piping bag” pipe the mixture into the popsicle mold. I used 3oz plastic Dixie cups. These are perfect for portion control and they pop right out after being warmed in hand for about 10 seconds. Tap each cup on the counter top to work out any air bubbles.
- Slide small popsicle sticks in the center, cover with plastic wrap and place in freezer overnight or until frozen.
Coconut Yogurt Ingredient:
- 4 cups young Thai coconut meat (6-8 coconuts)
- 1 cup young coconut water
- 2 capsules or 1/4 teaspoon probiotic powder
- Open 6-8 coconuts to get 4 cups of coconut meat. Pour the coconut water in a pitcher to save for later.Scoop out the coconut meat to get approximately 4 cups. Make sure there are no bits of shell in the coconut meat.
- Blend the coconut meat with about 1 cup of young coconut water or plain water. Blend until the coconut meat is smooth and creamy.
- Pour contents of your blender into a clean glass bowl and mix in two capsules full of your favorite probiotic powder with a clean spoon.
- Put the bowl in the dehydrator and set the dehydrator at 100 degrees F. The yogurt should incubate for about 3-6 hours.
- You know it’s ready when it has a fluffy consistency. It will store in the refrigerator for at least 10 days.
OR if you don’t have probiotic powder..
- 1 cup young Thai coconut meat
- 1/2 cup coconut water
- 2 tsp raw agave nectar
- 1 Tbsp fresh lemon juice
- Blend all ingredients until smooth and creamy.
From farm …
To table !