Prettiest Popsicles Ever
I know we’re a couple of weeks post solstice but to me it feels like the absolute middle of the summer. There’s still plenty to look forward to — I can’t wait to be at the cottage we’ve rented for next week — and what feels like a lifetime to look back on — cook book production and hello, Julian joined the underpants-wearing, potty-going population. I’d apologize for getting into details of this lovely life passage but I know as fellow parents you get how hella exciting this is. I am this close to being done with diapers! Now, Julian is not a man to be cajoled into anything. But I have been reminding him that when his sister stopped using diapers in they day time we allowed her to choose a new toy to celebrate the moment. For some reason, this is not motivating to him. He will, however, ask for a treat. Ah, that old sugar addiction of his.
photos by Sidra Syed
Now that I’ve got fancy popsicle molds we’ve been having fun coming up with different ways to make frozen treats. I found this recipe on Martha Stewart but I swapped out sugar for honey as I thought it would just taste better. She calls them Firecracker Ice Pops but I think they look like calico, don’ you? Whatever they remind you of, they’re a great combo of sweet berries and creamy yogurt and look so gorgeous. And they delivered the immediate gratification we were after to cheer on Julian’s new slimmy, no-diaper bum.
Ingredients
- 1 1/2 cups raspberries
- 1 1/2 cups blueberries
- 1 1/4 cup Greek yogurt
- 3 Tbsp honey
Method
Use a food processor or a deep bowl and an immersion blender to puree the raspberries with one Tbsp on honey. If you're using a food processor, use a spatula to scrape out all of that lovely puree and set aside.
Now use your processor again or get out another deep bowl and puree your blueberries with one Tbsp of honey. Pour the puree into a bowl.
Stir one Tbsp of honey into your greek yogurt in another bowl. Sorry about all the bowls!
Pour your ingredients into a popsicle mold, alternativing and going back and forth between colours as many times as you like. The yogurt won't fall down as easily but the puree will just finds its way through all the nooks and crannies.
You can use a popsicle stick to swirl everything around if you're not happy with the patterns that are created just by alternating. But you know, don't over think it, they're just popsicles! Get the lid on and insert your popsicle sticks. Get them into the freezer for at least 3 hours or overnight. Or until someone does something amazing in your house and you need to celebrate!
You might also like
Homemade Strawberry Jam
Scarlett is an only child unless you count her three siblings: Sophie, Chloe and Simon. Our best friends, Susanne and Duncan Coutts, were always like family to my husband and
Green Goddess Salad
After battening down the hatches to anything new on their dinner plates for the past few months, I’m sensing the kids might be about to open a window. Well, maybe not
Strawberry Rhubarb Crostata
Here’s an oldie-but-goodie from the archives. There are still gorgeous shoots of rhubarbs in the stores and this is a really easy yet impressive way to use them. Let me know
Hey, thanks for stopping by!
We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
0 Comments
No Comments Yet!
You can be first to comment this post!