Peach and Tayberry Yogurt Pops

September 17, 2012

Welcome to the newest version of May Squared!

There’s still more exciting updates to complete—but it’s definitely a start and I hope y’all like it.

Now, on to the real question at hand.

Tayberries.

I completely agree that these little berries still seem rather Seussical. But, their realness is wonderfully sweet and a hint tart.

During a recent trip to the Olympia Farmers Market, Johnson Berry Farm happened to be sampling all kinds of delicious jam and our new friend tayberry was included in the line up. After one taste, I was completely sold.

They are similar to a cross between a blackberry and a raspberry. From what I understand, the berries themselves are too soft when ripe for machines to harvest. Instead, they must be picked entirely by hand. That’s probably the reason we don’t see too many of them. And also why I jumped at the chance to have a jar of their jam.

I decided at the last moment to add a little jam to my yogurt pops and am incredibly happy with the results. Peach and tayberry might just be new bffs—you’re welcome, guys.

Peach and Tayberry Yogurt Pops

1 small container of vanilla yogurt

2 ripe peaches, cubed

2-3 tablespoons tayberry jam (or a berry jam of your choice)

Add the yogurt and peaches to a blender and pulse until almost smooth. Reserve 1/4 cup of the mixture and add the jam to this, stirring until combined. Add about 2 tablespoons of the peach mixture to each mold. Next layer about 2 tablespoons of the tayberry mixture and top with the remaining peach mixture.

Freeze overnight and enjoy!

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