Nectarine and Greek Yogurt Popsicles

• 3 large nectarines
• 6 Tbsp honey, divided
• 1/4 tsp ground cardamom
• flaky sea salt
• 2 tsp lemon juice
• 1 3/4 cup greek yogurt
• 2 Tbsp olive oil
• fresh mint

1. Slice nectarines, leaving peel on, and place in small sauce pan with 2 tablespoons honey and 2 teaspoons lemon juice. Heat over medium flame until fruit is soft and bubbling, 5-6 minutes. Remove from heat and blend in blender or food processor until you reach a mostly smooth texture. Pour into bowl and set in fridge to cool.

2. In separate bowl, mix yogurt, cardamom, and 3 tablespoons honey. Taste, and add additional honey if desired.

3. Add spoonful or two of yogurt to popsicle mold, drizzle in a touch of olive oil, then add a spoonful of fruit. Repeat, adding a sprinkle of flaky sea salt somewhere in the middle, until you reach 1/4 inch from the top of the mold. Marble using a chopstick or skewer.

4. Cover popsicle mold with accompanying top and add popsicle sticks. Freeze at least 4 hours before running warm water over mold to remove popsicles. Garnish with fresh mint, if desired.