Oh my goodness. Just look at them! These Fresh Fig and Yogurt Pops are the essence of summer. Food transparency is one thing, but how gorgeous are the whole slices of rich fig popping out of smooth and creamy-white popsicles!? I really, really love figs. They only come around for a brief moment of beauty in the year and then disappear, and for those few weeks, everything coming out of my kitchen has figs in it. I try to make the most of them while we’ve got them. These fresh fig yogurt pops are a crowd-pleaser and made extra creamy with the addition of olive oil whisked in and the subtle fruity flavour makes a perfect pairing. My favourite olive oil pairing for these and figs, in general, is this Ascolano.

This is the mold I use – it makes 10 pops and they are exactly 1/3 cup each.

Fresh Fig Yogurt Pops

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Ingredients

  

• 3 fresh figs
• 1 vanilla bean
• 1/2 cup honey
• 1/4 cup water
• 1 1/2 cup Greek yogurt
• 1/4 cup fruity EVOO

Instructions

 

• Slice fresh figs into ¼-inch thick slices.
• Carefully cut vanilla bean lengthwise, and place in a small saucepan with honey and water. Bring to a simmer to dissolve the honey and remove from heat. Let it stand for 10 minutes to cool and allow the vanilla bean to infuse the syrup. The seeds will naturally come out of the bean to give the pops a beautiful, speckled look Remove the vanilla bean from the simple syrup.
• In a small bowl whisk together yogurt, olive oil and vanilla-infused honey syrup.
• Place the fig slices into popsicle molds
• Pour in the yogurt mixture, gently tapping to ensure any air bubbles come out and the yogurt mixes around the fruit slices completely.
• Insert popsicle sticks and freeze pops for 6 hours, or until completely frozen overnight. Gently run moulds under warm water to loosen pops and enjoy.