Along with warm summer days comes cravings for fresh fruit, refreshing popsicles, and of course, ice cream. Unfortunately only one of those is healthy, but Martha Stewart recently featured a recipe for Fruit and Yogurt Breakfast Popsicles that combines two of my favorite foods into a healthy alternative to the store-bought fruit popsicles that lack valuable nutrients. I hadn’t made popsicles before, so I ordered these popsicle molds on a whim with the hope that they would turn out to be a useful investment. Not only were the popsicles delicious, but they were so easy to make. And with endless recipe possibilities, I intend on making them all summer. Instead of using Greek yogurt mixed with honey as the recipe calls for, I used Mountain High’s Original Style Plain Yoghurt as the foundation for each popsicle. I prefer its lighter texture and flavor to Greek yogurt, and it’s packed with tons of protein and calcium, making it an equally healthy option. These popsicles might be intended for breakfast, but they are more than sweet enough to satisfy dessert cravings, making them a great substitute for the ridiculously indulgent choices I normally make. They’re the perfect grab-and-go item if you’re rushing out the door, but I’ve been slowly savoring mine while dreaming up ideas for my next batch.