Image credit to: Boston Organics
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.