Lemon Poppy Seed Yogurt Popsicles

I know it is winter and maybe you aren't thinking about popsicles, but in my world, popsicles are a year-round food group--especially these ones.  I don't know who the first person was to put lemon and poppy seeds together, but I wish I could have met her, because she must have been exciting. 

I first made these a few weeks ago when I bought several pounds of Meyer lemons.  It was one of those Costco moments where I found myself putting the lemons in my cart even though I had no idea how I would use all of them.  The lemons were beautiful, juicy, and surprisingly sweet.  Of course, I haven't seen any Meyer lemons since, so I had to tweak the recipe just a little bit once they were gone.  Regardless of what kind of lemons you use, these popsicles are bright, tangy, and reminiscent of summer.  I think you'll enjoy them, whatever the season.

Notes:
If you don't have popsicle molds, an assortment of small juice glasses and popsicle sticks (or spoons) will do the trick.  If you haven't jumped on the Greek-style yogurt bandwagon, regular yogurt should work (I haven't tried it though); I just prefer the flavor and creaminess of the Greek-style yogurt.  Also, zest the lemon directly into the yogurt so you don't loose any of the flavorful oils. 

Ingredients:
2½ cups Greek-style nonfat yogurt
⅔ cup sugar
1 teaspoon poppy seeds
zest and juice of 2 lemons

Yields 8-10 popsicles, depending on the size of the popsicle mold

Mix and Freeze:
Place the yogurt and the sugar in a large bowl and stir until the sugar is dissolved.  Add the poppy seeds, lemon zest, and strained lemon juice to the mixture and stir until combined.  Spoon into popsicle molds (or small juice glasses) and insert the stick (or spoon).  Place the popsicles in the freezer and freeze until solid.  To remove the popsicle from the mold, run the mold under warm water until the popsicle is released. Pin It