“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?”
Logan Pearsall Smith
There’s nothing to this. Just some guilt pangs for getting a last tempting batch of plums, and then ignoring them completely because of the lack of time and energy. When they began to prick my conscience, and I gathered there was to be no time to make a plum frangipane tart, I chopped them up, whizzed them in the blender, added vanilla sugar to them, and bought an extra day of time. ‘Tomorrow is another day!‘ … what an absolutely comforting thought!
Tasting it as I went, which sometimes is the best way to do it, I loved the way it tasted. Thought of adding some low fat cream to it, but on the spur of the moment added some olive oil as the bottle stared at me. If you have products to review, flaunt use them! My bottles of Borges olive oil are getting used up in a fun way, and I love the experimenting bit. I had no clue how this would turn out, but the ‘en route to setting’ tasting was finger licking good, so I knew the end product was going to be definitely good!!
There has to be something entirely whimsical about frozen yogurt … something about indulging in luxury the guilt free way. I love the way it offers a low calorie treat. Here, the sweetness of the vanilla married the tanginess of the sour plums beautifully. I kept the skin of the plums on, as I had no time, and that added beautiful specks to the frozen yogurt.
I set some in 4 fluted molds which I bought from my little shop in Old Delhi. They aren’t ice cream / popsicle molds, more like molds where rum babas meet mini brioches. Of course I wasn’t too sure the pops would pop out, but as you can see, they did so beautifully. I set the rest in a freezer safe container, which I whisked every half an hour, 5-6 times as I don’t own an ice cream maker! Already looking forward to next year to experiment with cherries and maybe peaches. Mango seems like good idea too. Oooh, I can see immense possibilities … mmmm!!
Have to add that the olive oil didn’t add any discerning taste to the fro yo, but did add to the texture, I believe. I think it worked the vodka way, where the fro yo didn’t freeze hard like rock. NICE!! I think it contributed to the silkiness too by adding healthy fat to the mix without the guilty calories.
My experiments will continue next year as fall now approaches and with it pip fruits like pears and apples. Am already looking forward to the idea of tarte tatin, pies and apple crumbles. The son is waiting impatiently for an apple tarte tatin which he saw Meryl Streep make in Julie & Julia. Yes, the season of cinnamon and brown sugar beckons; the winds of change are here again!
Plum Frozen Yogurt Popsicles500gms plums, stoned and roughly chopped {skin on}3/4 cup vanilla sugar1/2 cup hung yogurt {very thick, hung for 2 days in the fridge}Method:Run the plums in the blender / liquidizer till completely pureed. Add the remaining ingredients and blend again till well mixed.Turn into popsicle molds or a freezer container. Freeze for 6-8 hours, preferably overnight according to instructions on your ice cream maker. Else, if you don’t have an ice cream maker like me, and are setting it in a freezer container, give it a good stir with the balloon whisk {or an electric hand blender} every hour to distribute the crystals, 5-6 times. Then leave to set for 4-6 hours.♥ Thank you for stopping by ♥
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Delicious popsicles!
Cheers,
Rosa
Ah I can actually imagine the taste with good olive oil!! novelle add deeba
)
Btw, I think those are cannele molds..
Absolutely delicious ! I lov your popsicles, look nice and lovely! hugs dear, xoxoxoxoxo
Oooh Deeba these look great! Well done on whisking it so many times during the freezing process, it looks like it was worth it though.
Though it is cold and rainy here, I wouldn't mind this yummy treat for sure.
Looks terrific as ever 
Olive oil in Popsicle is something too new to me and is very interesting 
Lovely clicks, Deeba. These truly look refreshingly delicious!
Olive oil, what a great idea! I use booze, generally, and have never thought to use olive oil. I'll give it a shot.
Such wonderful flavours and photos – and I love the fluted moulds!
I like you moulds, so cute! I made some popsicles with buttermilk once and didn't like it as it was quite grainy =( I still prefer the creamy ones
Love the shapes of your popsicles! You know what's so odd? I Just made plum popsicles last night: but mine only had plums, orange and lemon juice.
Next time I'll have to try adding yogurt.
Absolutely gorgeous!! The colour from the plums is divine and the addition of olive oil is inspirational.. loving your beautiful blog!
Beautiful Deeba! I really need to try this method of popsicle/fruit saving!!! SO clever! Love the molds as well!
SO gorgeous, Deeba!!
I've been looking for popsicle molds but can't find them anywhere. I like yours VERY much and will keep my eyes open! 
I have been making popsicles too! And thanks for more ideas from you
Beautiful pictures. These popsicle moulds are great too, really clever.
Your pictures are so perfect. I need to spend some time studying them to see how you do it. Your popsicles are perfect too.
beautiful pictures deeba…i loved the way u presented them, especially in ur first pic….love that mold as well…recently i had a disaster trying to bake in that kind of fluted mold and is intimidated ever since!It was a coconut macaroon tart and it got stuck to the mold completely!
I too love the way u use seasonal fruits in ur cooking..
Regds,
Shaby.
Yummy treats.
I loved de way u added olive oil…gutsy woman…I would never dare try such combi….but at de end ur popsicles looks awesome. Thks for sharing..te stone fruit season here is approaching soon n will dfntly try ur recipe.
Cheers.
The specks truly add to the drool factor of these guilt free Popsicles. I like the thought the thought of visiting your little shop when I visit Delhi, very pretty molds.
These looks very refreshing, healthy and delicious and perfect for this summer. What a way to use olive oil! Thanks very much for sharing, Deeba.
STUNNING photos Deeba!
Oh yum! I loove those moulds- why can't I have a little shop round the corner too?! And I love the way you refer to you kiddies as dwarves.. so cute!
OMG Deeba! These look fabulous! I wish I had those molds and your photos are perfection.
Deeba, that's absolutely stunning!
those molds are a great idea for popsicles! the recipe for panna cotta i'm prepping to post about actually suggested using rum baba molds for better presentation. would be stunning… if i had any. must work on that.
cheers,
*heather*
Stunning pictures Deeba! and EVOO? Who would have thought of that? DEEBA ofcourse:))
This looks like a lovely late summer treat! And, the molds you used are great. I need molds so I can make some popsicles!
Deeba this is another creative beautiful recipe! You even used metal baking molds!
I love plums, they are my favorite fruit. I even have vanilla sugar ready. I think this is a sign. Ooooo plum pops!
Laura
These look so amazing!!
OMG Deeba! I could kill to be able to style and photograph like you do. LOve them all!
What an awesome recipe too.
your mind blowing recipes and photos left me speechless…fantastic job indeed…still browsing and not tired yet of admiring your beautiful creations!
I love frozen yoghurt, but I've never tried it with plums before! I love the colour!
Deeba – you photos continue to inspire me. I love seeing your posts in my feed. Speaking of feed, I moved my URL so please subscribe to the feed at http://www.savoringthethyme.com/
This sounds delicious, and the pictures are beautiful!
I'm craving fall flavours too, I can't wait for pumpkins pie and apple tarts!
Lipsmacking delicacies…The presentation and the click made those confects too inviting….
Your pops are not only charming and beautiful but they sound so delicious!. I love those little molds. What a wonderful shop that must be. Your post is a delight!
Oooh Deeba! Everything is always so gorgeous! Love how you used the beautiful fluted molds to make these luscious pops. Love the fruit flavored yogurt pops. Oh man, sistah, send me some please!
Yummy!
What a delicious recipe!
I'll try..
Thanks.
Hi deeba
i am a regular visitor to your blog It is a treat to read your posts especially the clicks
Great idea to use those little molds, a lovely cooling recipe (except it's horrid and cold here at the mo, lol!)
Oh, just wonderful – at 79 years young my dear Dad is suddenly having problems with lactose; so far he's okay with real yoghurt. I could make this with a low or no lactose yoghurt for his 80th Birthday in December (it will be summer here then), and with his choice of fruit.
Your timing in posting this recipe is perfect, as I start planning for taking over my Folks' kitchen in December (birthday and Christmas) – they are happy to let me! Super thanks for sharing this great recipe, Michelle in Wellington, NZ
I feel like I missed the whole "ice pop" thing this summer. Yet, your yogurt pops would make the perfect weekday breakfast treat! Yummy!
Wow that looks gorgeous the pop color is truely tempting and cute moulds too.. its perfect time to have the popsicles here …beautiful pictures as always dear…
What an extremely beautiful post, Deeba! Wonderful recipe, and gorgeous photos. Love the way your blog looks!
These are gorgeous looking popsicles – great way to use up end of summer fruit. Love your peach and ginger granitas too. I'm bookmarking these for summer.
Sue
They look gorgeous in their fluted moulds! It sounds like a good way to enjoy the last of the stone fruit, and it's interesting to hear that the olive oil worked well.
Most gorgeous styling ever Deeba!
I love how you utilise the rum baba molds. I'm into multi purpose items! 