Puree cherries, yogurt, juice and honey in a blender until smooth, scraping down as necessary to get the mixture going. Divide among 6 to 8 popsicle molds and add sticks. Depending on size, you may be able to fill up to 2 more molds. Do not overfill. Freeze until solid, 4 to 12 hours. Unmold under running warm water and enjoy!
- 2 5.3-ounce containers Green Mountain Creamery Black Cherry Greek Yogurt
- 1 1/4 cup fresh pitted cherries, or frozen and thawed, preferably black cherries
- 1/2 cup black cherry juice or cranberry juice cocktail
- 2 tablespoons honey