A Sour Cherry Summer

Our one and only family car hasn't been so dependable lately.  I'm not a mechanic or car expert, but I'm pretty sure that this much stalling, shaking, and questionable brake functioning is not normal.  Neither is the scared-for-my-life feeling I get every time I have to take it for a drive.  So when my close pal asked me if I was interested in going fruit picking at a farm outside the city, I had to decline because I had no way to get there.  Bah.

Then again, my close pal is my close pal for a reason.  A week later, she offered to split a 4.5 kg pail of fresh, pitted Montmorency cherries with me.  Sour cherry preserves, sour cherry sodas, sour cherry-topped cheesecake, and sour cherry all-day snacking are on my to-do list.  So are these not-too-sweet sour cherry ice pops, which are every bit indulgent and creamy as they are free of big icy shards that makes homemade popsicles painful to love.

Sour Cherry Creamsicles
Makes ten 3 oz popsicles.  Half of the recipe makes eight kid-sized 2 oz popsicles (as shown in photo).

I like to leave the cherries in halves, as it gives these popsicles a striking look and adds a fun texture.  If you don't care for the icy crunch, and would prefer a smoother, creamier popsicle, you can substitute for chopped or pureed cherries.

2 cups sour cherries, pitted and halved
6 tbsp (70 g) sugar
2 tsp lime juice (about 1/2 of a small lime)
1 package (250 g) cream cheese
1/2 cup plain greek-style yogurt

In a small saucepan, heat the sour cherries and sugar on medium until the sugar has dissolved.  Mix in lime juice and cream cheese, and beat out as many lumps as you have patience for with a wooden spoon.  Stir in the yogurt and mix well.  Pour into popsicle molds, insert sticks, and freeze for at least 4 hours or until solid.