The Kitchn: Ombre style trend extends to recipes
I could never pull off ombre hair or an ombre garment. Ombre is reserved for the cool, edgy people that can get away with other edgy things. But ombre cake? Ooh, that I could do. Ombre carrots? I could do that, too. Ombre popsicles? Yes, those I can definitely do. And so can you.
This is my favorite way to experience ombre -- not just because it doesn't involve dying my hair, but also because when you eat ombre, you get two flavors instead of one. No more having to decide between a chocolate or vanilla.
The following technique is super easy and yields beautiful results. A turkey baster is your best friend in this situation, and if you feel like changing things up and subbing out the cocoa for, say, a bit of matcha or cinnamon or just straight up food coloring, go for it!
Chocolate Yogurt Ombre Popsicles
Makes 6 (3-ounce) popsicles
2 1/2 cups plain Greek yogurt
1/2 cup granulated sugar
1 teaspoon vanilla extract
Pinch kosher salt
About 3 tablespoons cocoa powder
In a medium bowl, whisk together the yogurt, sugar, vanilla and salt. Use a baster to apply one small layer of this mixture to the bottom of your popsicle molds. Tap the bottoms of the molds on your work surface to even out the layers.
Whisk 1 teaspoon of cocoa powder into the yogurt mixture and then use the baster to apply another layer into your molds. Tap the bottoms again to even it out. Whisk another teaspoon of cocoa powder into the yogurt mixture and repeat this process.
Continue adding layers and whisking in teaspoons of the cocoa powder to make darker and darker layers until you've filled up your molds. Stick in your popsicle sticks and freeze for about two hours, or until frozen all the way through.
(Molly Yeh is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
