We’ve finally been having some summer weather around here! “Sunny San Diego” is known for its May Gray and June Gloom, but the pesky marine layer has persisted through most of July as well, here on the coast. I’m sure hoping for a hot, sunny August. For me, warm weather is the best. I get that from my dad. My brother takes more after mom, preferring the cooler weather.
We just got back from a super fun weekend, camping at one of my favorite beaches, San Onofre. We hung out with friends and family, surfed and enjoyed the beach and watched an amazing sunset accompanied by some of the most acrobatic dolphins I’d ever seen. Wish I had telephoto lens for times like that, but I got those dolphins catalogued away in my memories.
I know it’s already been a warm one though in other parts of the country. If you need to beat the heat with a yummy treat (how’s that rhyming?!), here’s an easy summery frozen snack to prepare one night when the kids are in bed, and surprise them with on a hot afternoon. Just don’t tell them that it’s actually pretty good for them!! You’ll need an ice cream maker and ideally a popsicle mold for this one. I got mine at Ikea a while back (they have one now called Midsommar that’s only $1.99!).
Lemon-Lime Frozen Yogurt Pops
makes 5-6 popsicles (and maybe a little extra)
recipe from gidgetgoeshome.com
2 cups plain yogurt (I’ve been loving making mine in the crockpot)
3 oz. mix of fresh lemon and lime juice
3 oz. honey (raw would be great!)
1/2 tsp. lime zest
1/2 tsp. pure vanilla extract
1. Strain yogurt (if you haven’t already; I strain mine when I make it) in a cheesecloth-lined sieve or strainer for about an hour or until about 1/2 cup of liquid has drained out. The liquid is called whey and you can save it to use it later in soups, breads, etc.
2. Combine other ingredients in a separate bowl and whisk until combined. Add yogurt and whisk all together. Transfer to an ice cream maker and follow your manufacturer’s directions. (Be sure to taste it after that… mmmm).
3. Pour into popsicle molds or even little cups with sticks inserted into yogurt. Freeze overnight. For best flavor use within one week, although they will be fine if you get a rainy week and have to wait till later. 
4. Enjoy, preferably outside on a hot day!
I feel like now (and geez, can’t believe it’s August already!) I can officially wish you a Happy Summer from the Bennett Fam.
