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Camu Camu and Mango Yogurt Pops

Name: Camu Camu and Mango Yogurt Pops
Prep time: 30 min
Total time: 4 h
Yield: 8
Cuisine: Latin American
Ingredients: 1 lb camu camu (or 2 cups juice); Juice of 1/2 lemon; Sugar to taste; 1 cup mango-flavored goat milk yogurt

Prep 30 min
Total 4 hr 0 min
Ingredients 4
Servings 8

Camu camu is a tropical berry rich in vitamin C, and is found in the Amazon forests of Peru and Brazil. It’s used in juices, ice creams, popsicles, sauces and desserts. This fruit has a lovely red color and a delicious flavor.

Ingredients

1 lb camu camu (or 2 cups juice)
Juice of 1/2 lemon
Sugar to taste
1 cup mango-flavored goat milk yogurt

Directions

1

Rinse the camu camu and place in a container. Add boiling water and let sit for 20 minutes until it cools.
2

Crush the berries by hand to squeeze out as much pulp as possible and remove the seeds. Mix it in a blender with lemon juice and sugar to taste. Store in the fridge.
3

Prepare 8 popsicle molds and sticks.
4

Pour a bit of the camu camu juice in each mold and place in the fridge. When firm, add the same amount of yogurt and cool again. Before it hardens completely, insert a popsicle stick in the center.
5

Repeat to form layers with the juice and the yogurt. Leave in the freezer overnight or for a couple of days—although I doubt they’ll last that long, they’re that delicious!
6

To unmold, place the molds in warm water and squeeze to loosen the pops. Serve immediately.

You can replace camu camu with red prickly pears. Mix with water, lemon juice and sugar. Strain to remove the seeds.
Use different yogurt flavors to delight your family.

No nutrition information available for this recipe

Camu camu is a tropical berry rich in vitamin C, and is found in the Amazon forests of Peru and Brazil. It’s used in juices, ice creams, popsicles, sauces and desserts. This fruit has a lovely red color and a delicious flavor.