Can I just be honest? I’ve watched the movie Pitch Perfect about 8 times in the past four weeks. It was one of those movies I wasn’t sure I was gong to like (probably coming off my Les Miserables fail), but I ended up LOVING. Synchronized lady dancing to a Mariah Carey chart topper? Yes.
I may or may not have made this song my ring tone. Don’t judge.
Other things I’ve done in multiples this month?
Consumed too many Americanos.
Made these cookies.
Listened to Tegan and Sara’s new album Heartthrob.
Made ice pops and ate them out back in the sunshine.
Truth be told, these paletas came about from a need to use up some plums that were looking questionably wrinkly. While they hadn’t gone bad, there we’re a bit too unappetizing looking to eat fresh. I could have thrown them to the chickens, but decided to make a quick plum jam instead.
In a pan went plums with lemon juice, honey, water, and a pinch of cardamom. Had I not been making paletas, I would have sterilized some jars, made a double batch, and preserved this business. The jam is fantastic on it’s own, but combined with cool and creamy Greek yogurt, it’s on a whole other level.
I used natural sweeteners here to keep this recipe a little cleaner, but feel free to use any sweetener you like. Or shortcut it and straight-out buy vanilla Greek yogurt. Make it yours. Recipe after the jump.
Cardamom Plum and Vanilla Bean Paletas
Makes 4 ice pops
2 cups red plums, chopped
2 Tbsp. lemon juice
2 Tbsp. honey
2 Tbsp water
1/8 tsp. ground cardamom
1 cup plain Greek yogurt
1 tsp. agave syrup or honey
1/2 tsp. pure vanilla extract
1 vanilla bean, seeds scraped and pod discarded (or used to make homemade vanilla extract!)
In a heavy bottom saucepan, combine plums, honey, lemon juice, water, and cardamom. Cook over low heat for 20 minutes or until the plums are very soft. Remove from heat and cool to room temperature. Set aside.
In a small bowl, combine Greek yogurt, agave syrup, vanilla extract, and vanilla bean seeds. Stir to combine. Set aside.
Transfer the cooled plum mixture to a blender or food processor and puree until very smooth. Using a fine mesh sieve, push the liquid from the plum mixture into a bowl and discard solids. (Note: this step is completely optional. If you like a chunkier purée, by all means, omit this step).
Layer spoonfulls of plum into popsicle molds, followed by the yogurt mixture, repeating until the molds are filled. Use a skewer to swirl the two mixtures together. Insert sticks and freeze for at least four hours. Un-mold pops and serve immediately or store in a zip top bag in the freezer with wax paper in between pops.