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Posts Tagged ‘homemade popsicles’

Firecracker Ice Pops Sweet ripe berries of summer combine with wholesome yogurt to create swirling frozen treats. These ice pops will refresh you even on the hottest days of summer. They’re pretty good at soothing the mouths of teething baby granddaughters too!*

Firecracker Ice Pops
Martha Stewart

INGREDIENTS
1/2 pound strawberries, hulled and quartered (1½ cups)
1/4 cup sugar
1/2 pound blueberries (1½ cups)
1¼ cups low-fat plain yogurt

DIRECTIONS
1. In a food processor, purée strawberries with 1 tablespoon sugar. Transfer to a small bowl.

2. In processor, purée blueberries with 1 tablespoon sugar.

3. In another small bowl, whisk together yogurt and 2 tablespoons sugar.

4. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each.

5. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion.

6. Insert ice-pop sticks and freeze until solid, 2½ to 3 hours (or up to 1 week).

Cook’s Notes: for tropical pops, use 4 kiwis and 1 large mango (about 1/2 pound each) instead of the berries.

LINNELL’S NOTES
1. Taste your fruit before adding any sugar. There’s no reason to add extra sugar, if the fruit is already sweet.

2. I used nonfat plain yogurt, because that is what I had on hand. The pops turned out fine without the additional fat.

3. My ice pop molds are smaller, so I was able to get a dozen pops from one batch of recipe.

4. *These pops are great for teething babies, providing that your baby is able to eat dairy products.

Enjoy!

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Watermelon Mint Coconut Lime Popsicles What could top off a lovely summer evening of swimming under the stars? What about lazily counting shooting stars while eating delicious homemade popsicles? With the exotic flavors of watermelon, coconut, lime, and mint, these icy treats are as sophisticated as they are refreshing.

Waikiki Kickers
Nugget Markets, The Field Guide, Issue No. 16

INGREDIENTS
4 cups watermelon (cubed)
1/2 cup coconut cream
1 teaspoon lime zest
Juice of one lime
1 teaspoon chopped mint

DIRECTIONS
1. Combine all ingredients in blender and puree.

2. Pour mixture into popsicle molds and freeze overnight.

Serves 6

LINNELL’S NOTES

1. Because the watermelon I purchased wasn’t as sweet as it could be, I added 1 teaspoon of organic light agave nectar to the mixture before freezing.

2. Coconut cream is not the same thing as coconut milk. Coconut cream is thicker and richer than coconut milk.

3. The ingredients separated while the popsicles were freezing. I think the coconut fat rose to the top. The popsicles still tasted great and they looked like I had intentionally layered them.

4. This recipe made six popsicles, plus a full ice cube tray. I need to go out and purchase more popsicle molds!

Enjoy!

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