I warned you that this week had a theme! From gluten free chicken sandwiches with a cool mint spiked yogurt and scalloped potatoes with sour cream and onion dip, this past week I have definitely been playing around in the kitchen. And while I thought the theme was “staying cool”, I guess it really should be “how fast can you go through two large containers of Greek Yogurt”.
On Sunday I had a genius idea to make a healthier frozen popsicle that Parrish and I could then enjoy throughout the week. A few years ago I snagged these classic popsicle containers:
from CVS during their summer clearance.
I started by making a small batch of simple syrup. 1/2 cup water, 1/2 cup sugar in a saucepan – bring to boil and continue…