Autumn is my favorite season and if it was cloudy and rainy all year, I’d be down with that. Still, even I have to admit that early summer has its perks, especially since this is when fresh cherries finally come into season and usually go on sale. I wait all year for fresh cherries. Not only are they a perfectly delicious snack plain, but you can make all sorts of treats with them – fruit salad, pie, cookies and best of all popsicles. Normally I just seed, puree and blend cherries then mix in some honey and lime juice and freeze the mix in ice pop molds. However, in the book Ice Pop Joy, I found a cool looking recipe for Cherry Tofu Pops so I decided to branch out. If you like the health benefits of tofu and tasty cherries, then this is the popsicle recipe for you.


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Image by thea0211 and topfer via sxc.

Bing Cherry Ice Pop Ingredients

  • 1/3 cup organic soft silken tofu. BE SURE to get organic tofu as soy is a high pesticide crop.
  • 2 cups fresh organic Bing cherries – you can use other cherry types too, or even frozen cherries.
  • 2 cups freshly squeezed organic orange juice. You can use concentrate, but your pops won’t taste as good.
  • 1/4 cup raw agave nectar. I substituted organic honey and it worked fine.
  • 1 teaspoon wheat germ.

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Image by Jennifer Chait

Make Bing Cherry Pops

Wash and pit your cherries if using fresh. If using frozen cherries, allow them to thaw a bit first. Then combine your cherries, oranges and tofu in your blender and puree well. Add your wheat germ and chosen sweetener – I used honey, but you can use the agave nectar if you like. Blend again until your mixture is totally smooth. Pour the puree into reusable, BPA-free ice pop molds and freeze. This recipe made about 7 ice pops of various sizes and they tasted sweet, but not too sweet with a nice citrus undertone, plus they had an added pop of protein from the tofu. If you want to get creative, you could try lime juice or lemon juice instead of the orange. For more delicious ice pop recipes, check out Ice Pop Joy.

Lead image by axenteoz via sxc.