i’m on a break but i couldn’t resist :::: 
Since Sky-Girl was born, I’ve been trying to relax, sleep, enjoy, heal, all those things that a new baby brings. Peach and Grub are adjusting fairly well, Peach loving to dote on the baby with kisses and coos, Grub giving her boyish, mostly gentle pats and kisses from time to time. My in-laws came to visit from Southern Cal, but within a couple of days, the family drove down to Southern Cal to pick up some unused air conditioning units for our use (it’s actually been HOT here this summer), leaving me and Sky-Girl to our girly devices. Well, activities such as sleeping, snuggling, eating, pooping, you know, the important things. Sitting in the car for six or more hours didn’t sound very fun to either one of us.
Since the whirlwind of Peach and Grub chaos was out of the house, I just couldn’t resist some kitchen creation. Since making popsicles doesn’t involve long hours over a hot oven or stove, and my taste testers would soon be home in a day, I figured this recipe was a relaxing way to get back to food creations and a do a short blog entry with a mostly red, white, and blue theme for the holiday. I opted for fresh cherries for my ‘red’ as that is what I had on hand. The thought of walking in the heat or even driving with Sky-Girl gave me pause. Raspberries or strawberries aren’t all that important for the right color. Our ‘red’ is rustically red, like the color decorating many countrified American kitchens. Try Rainier cherries for a brighter, sunnier red color.
Happy Fourth of July, America! Now I’m on a real break — back in about three weeks. Really.
One year ago: single-crust cherry pie
Two years ago: apricot liqueur (heaven!)
- 6 ounces (170g = full 1 cup) fresh cherries, pitted
- 6 ounces fresh blueberries
- 1¼ cups Greek yogurt (I used 2%)
- 2 tablespoons white sugar
- 1 teaspoon vanilla
- In a blender or food processor, puree cherries and blueberries SEPARATELY. Add each pureed fruit to a separate bowl and set aside.
- In another small bowl, mix yogurt and sugar together.
- Alternating mixtures, pour the cherries, blueberries, and yogurt mixtures into eight 2-ounce popsicle molds. You will have about 3-5 layers in each mold.
- Use a chopstick or thin knife to swirl the mixtures in an up-and-down motion.
- Insert popsicle sticks and freeze until solid, about 3 hours.
