Directions 1. Whisk all ingredients together to make the apricot-yogurt mix. 2. Pour apricot-yogurt mix into individual popsicle containers. Fill container to about 1/4-inch from the top, leaving room for the popsicle mix to expand as it freezes. 3. Cover each popsicle container with a plastic wrap. Use a rubber ban to tighten the wrap. (I didn't do this step) Puncture a small hole for the popsicle stick. Place a popsicle stick through the hole. Place popsicles in the freezer to chill until solid. 4. When popsicles are frozen, run warm water over the container to loosen from the mold. DO NOT use boiling water, especially with glass containers, for the glass could break.
Ingredients Makes about 3-1/4 cups 2 lbs. Apricots 2 tbsp. to 1/4-cup honey (amount depends on the sweetness of the fruit and personal taste)*
Directions 1. Place apricots in a large pot of boiling water for 2 to 4 minutes, or until the skin begin to peel. Remove from the water and let cool enough to handle (place in the refrigerator to cool faster). Cut into the apricots to discard the seed and stem. 2. Place apricots and honey in a food processor to puree until smooth. 3. Set aside.
*Use any type of sweetener, but adjust amount according to a personal taste.
Original blog post: http://blog.sanuraweathers.com/2011/06/chobani-apricot-yogurt-popsicles-contest/