Swirled berry & yogurt popsicles

Hello, hi, how are you? I realize it’s been a while since we’ve talked.

Things over here have been swell and there’s been some change, most of it good.

For example, I got married three months ago. So there was a long stint of only eating jammy eggs on paleo tortillas, followed by several international trips where I ate everything (maybe I’ll share some photos? Would that be fun?) and a homecoming period where I’ve eaten out an irresponsible amount, making up for lost time.

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And somehow, it’s August and I haven’t posted since March. It’s bad, I know, and I apologize.

But I’m going to make it up to you, I promise. I’ve actually cooked some this summer and I’m going to post the recipes.

I’m also thinking about changing things up here and turning Whisks & Wit fully dairy free, a home to share advice on substituting dairy in recipes that call for it, and celebrate the delightfully dairy free.

Will any of you stick around if I do? If not, I don’t blame you. I miss cheese too but I promise a non-dairy life can still be somewhat fulfilling.

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Take these popsicles for example: the original recipe from Smitten Kitchen calls for Greek yogurt, but you can also sub in a non-dairy yogurt like Kite Hill and you won’t even know the difference.

I can guarantee this because I recently served them to a room of unwitting dairy consumers where they received great fanfare. I came clean once everyone was mid-popsicle and they were surprised, and, I might even say, delighted.

So why not give it a whirl? Or better yet, a swirl?

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Swirled berry and yogurt pospicles
(Adapted from Smitten Kitchen)

Makes 10 popsicles using these molds

2 level cups fresh raspberries (or blackberries or whatever berry you’d like, really)
2 tablespoons honey
1 small lime (or 1/2 a lemon)
1/2 cup water
1/2 cup granulated sugar
1 1/2 cups plain unsweetened non-dairy yogurt such at Kite Hill greek yogurt (or regular plain unsweetened Greek yogurt)

Place berries in a bowl (non-reactive e.g., aluminum, tin) and add lime or lemon juice, reserving the peel. Add honey and stir to combine.

Place lime or lemon peel, water and sugar in a saucepan. Bring to a boil over medium-high heat, stirring until sugar is completely dissolved. Simmer for 5 more minutes. Strain out the peel and chill syrup completely, either set into a bowl of ice water or in the fridge.

Whisk yogurt and chilled syrup together.

Add the berry mixture to a blender and blend to your desired texture. I like some small chunks but you might prefer it completely smooth.

To assemble, alternate pouring a little of the yogurt mixture and a little of the berry mixture until they’re filled about 1/4 inch from the top. To create the swirl, take a skewer and pass in from left to right in each mold.

Freeze according to your mold instructions. They should be solid in about 3-4 hours.

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