Nourished Body and Mind_Cherry Vanilla Yogurt Pops

Do you remember the sound of the ice cream truck coming down the street playing its tune when you were a kid? To me, it was the happiest sound of the day! All the neighborhood kids would come running out to meet the truck.

Fast forward a lot of years, and I still love ice pops…. especially in hot weather. When my kids were little I made ice pops for them at home. I knew I could make them just as delicious, waaaay less expensive and much healthier than the ones available in the store! And to tell the truth, I have never stopped making them.

As I started to make my first batch this season, I was thinking of you and how much more fun it would be if I shared one of my favorite easy recipes with you. While you can definitely substitute many fruits for the cherries, this particular recipe works well with stone fruits. Peaches, plums, apricots and cherries are some of the most common and popular ones. Cherries in particular, with their gorgeous color, are perfect for these pops ( yes, I love cherries…:)) Aside from their deliciousness, cherries are remarkably full of antioxidants and anti-inflammatory compounds, which are believed to protect against metabolic syndrome, cardiovascular disease and others. They are also naturally high in tryptophan, a hormone that benefits sleep. 

And more than anything, these ice pops are as delicious as they are good for you. So what do you say? Ready for some summertime fun?

Spring into Socca Flatbread


  • Baking sheet (9x12 or larger)
  • Parchment paper OR Silpat
  • Mixing bowl
  • Whisk
  • Flat wooden cutting or serving board



  • 1 cup + 1 tsp garbanzo flour
  • 1 cup water
  • 2 cloves garlic, minced
  • 1 tbsp fresh basil, chopped OR 1 tsp dried basil
  • 1 tbsp fresh oregano OR 1 tsp dried oregano
  • 1 pinch sea salt
  • black pepper to taste
  • olive or avocado oil to lightly grease the baking pan


  • 1/2 cup hummus
  • 1 handful of arugula can sub other greens of choice
  • 1/2 cup sliced radishes watermelon, purple daikon, French or breakfast radish are great, or any other radish of choice
  • 1/2 zucchini, sliced thin
  • 1/4 yellow bell pepper cut into bite-sized pieces


  • Preheat oven to 375
  • Line a baking sheet with parchment paper or use a Silpat (silicon mat). If using a Silpat, rub about 1/4 tbs oil on top of the mat to avoid sticking.
  • Put garbanzo flour into a mixing bowl and add the water to it, mixing with a whisk until well-blended and smooth.
  • Stir in garlic, basil, oregano, salt and pepper and pour onto the prepared baking sheet, spreading mixture to cover about 9X12 as evenly as possible.
  • Bake for 15 minutes, monitoring after 10 minutes. You want to see the flatbread start to crack a little, then remove from the oven.
  • Allow to cool, remove from pan onto flat wooden board and top with hummus and other toppings.


*Feel free to experiment with your favorite salad veggies, this flatbread is a great savory base for all kinds of vegetables. 
Enjoy immediately. 
One flatbread can serve two as a main course. 

Posted On

June 10, 2019

Red Lentil Wraps

Red Lentil Wraps

Submit a Comment

Your email address will not be published. Required fields are marked

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
Thirty30 recipe ebook

Want More Recipes?

Check out my New eBook Thirty30 for 30 easy, delicious plant-based meals you can prepare in 30 minutes!