I bought some Popsicle molds earlier this summer and have found some really delicious, and lowfat treats to make with them. The cherry yogurt pops are a great way to use up less than perfect fruit and could be made with other berries or stone fruit just as easily. And the addition of cocoa to the Vietnamese Coffee popsicles turn them into a delicious grown up fudgecicle. I made mine decaf so I could enjoy them anytime.

Cherry Yogurt Popsicles
Makes about 4

2 cup pitted sweet cherries, fresh or frozen
1/4 cup sugar
splash of lemon juice
1/2 cup plain nonfat yogurt
1-2 tbsp honey

In a medium saucepan, combine cherries, sugar, and lemon juice. Bring to a simmer over medium heat and allow to cook for about 5 minutes until fruit is softened slightly and exuding juice. Allow to cool. Puree fruit mixture in a blender until smooth. In a small bowl, combine yogurt and honey. Pour cherry puree into Popsicle molds filling the first 1/3 of the mold. Then spoon some of the yogurt mixture and continue alternating until the molds are filled. (If you have extra puree, it makes a good smoothie). Use a wooden skewer to swirl layers together. Freeze atleast 3 hours.

Vietnamese Coffee Popsicles
Adapted from David Lebovitz
Makes about 4

1 cup espresso or strong coffee
1/3 cup sweetened condensed nonfat milk
1 tbsp cocoa powder, optional
Water to taste

In a small saucepan, combine cocoa powder and brewed coffee and simmer over low heat whisking to dissolve cocoa. Add condensed milk and stir to combine. Thin mixture with water if desired. Pour into Popsicle molds and freeze atleast 3 hours.

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