- 1 jar of Beech-Nut baby puree (4.25 ounces), I used beet, pear, pomegranate puree
- 3 tbsp honey, separated (see notes below)
- 2 tbsp full-fat plain yogurt
In a small bowl, whisk together the puree and 2 tbsp of honey. In another small bowl, whisk together the yogurt and the remaining 1 tbsp honey.
Evenly divide the yogurt mixture, roughly 1/2 teaspoon, into each popsicle mold. Next, spoon in the puree mixture until you are at the fill line. Take a long stick and swirl the mixture to make a marbled effect. Tap the tray on the counter a couple of times to make sure you don’t have any air bubbles.
Insert the sticks, and place in the freezer for at least 5 hours or preferably overnight.
Age: 9+ months. For babies under 1 year of age, omit the honey.
Note about Honey: if you are making and serving these pops to kids under 1 year of age, omit the honey and use maple syrup or no sweetener at all.
Notes on Baby Food: I used a jar of beech-nut brand baby food for these popsicles, but you can use any brand of baby food puree or applesauce you prefer.
Note about Popsicle Tray: this recipe fills the zoku mini mold perfectly and makes around 5.4-ounces or just over half a cup. If you have a larger popsicle mold, feel free to double or even triple this recipe.
Yield: 9 mini popsicles
Storage: these popsicles will last 1 month in the freezer