The Natural Knife: Guacamole and Popsicles

Summer is not lost on me. I barely heat things up but with good reason. My love affair with the avocado was a long time coming. I used to balk at the sight of them but now I can't keep my hands off of them. Especially for breakfast, the good fats keep me going through the morning. I can eat an avocado with a spoon straight from the skin, mash it with some apple cider vinegar and salt or turn it into green gold with some fine diced jalapeno, garlic and tomato.

SO GOOD!

I recently found myself in the company of Champagne grapes. These tiny versions of their larger cousins are sweet and tart and very addictive. With the excess grapes I decided to make a frozen treat. Champagne grape and yogurt creamsicles were born. I put about 1 cup of de-stemmed grapes(after rinsing the grapes very well) in a small sauce pan with 1 T agave, and 1/2 c water. I brought them to a boil and reduced to simmer for 20 minutes. I put the mixture in a strainer and mashed them through, resulting in a beautiful grapey syrup with a bit of pulp. I mixed the syrup with 1 1/2 c full fat Greek yogurt, 1/4 c of half & half and 1 T agave and 1/8 t vanilla. I mixed it all together and placed in the molds. 24 hours later I was enjoying a sweettart creamy treat. Perfect for an after dinner summer dessert. You could do this with any fruit you have on hand. Blueberries and raspberries would be delish too!

Champagne Grape Yogurt Creamsicles