(Original story published on Wednesday August 13th, 2014 on FoodNetwork.ca.)
Incase you’re not fully aware already, it’s really hot outside. Even on the days our iPhones tell us it’s only 20oC, we still find ourselves a sweaty, frizzy-haired mess. And since we still have a few more weeks of these dog days of summer, I’m sharing the ultimate recipe for the quintessential frozen treat.
No, I’m not talking about the Frap you opt for over a steamy cup of coffee every day (no-brainer), or that cup of FroYo you eat for dinner a couple times a week (what? It’s summer vacation!). I’m talking about the perfect, healthy alternative to tasty frozen treats.
Instead of blowing all your money (and bikini bod!) on candy-covered yogurt and Frappawhatevers, try my easy, inexpensive and refreshing recipes for real fruit popsicles.
Whether you make them for a mid-day snack or a BBQ dessert, you’re in for a real treat.
What You Need:
– Popsicle molds (I got mine from Ikea)
– Orange juice
– Vanilla Greek yogurt
– Large popsicle sticks
– Gel pen
1. I started with writing the different fruit combinations as labels on the popsicle sticks: fruit punch (a mix of whole fruit slices with orange juice), strawberry-banana (blended together), and blueberry raspberry (blended separately with vanilla Greek yogurt).
2. Prepare by slicing the kiwi and peach, and a few strawberries for the fruit punch popsicles (you can leave them whole for the strawberry-banana popsicles).
3. Using a blender (I used the Magic Bullet) blend strawberries and bananas with ice. Then, blend raspberries, ice and vanilla Greek yogurt (about half as much as you made for with the strawberry-banana mix), followed by blueberries, ice and vanilla Greek yogurt. By the end you will have three different fruits blends. You can put the blueberry one in the fridge – we’ll get to that later.
4. Pour the raspberry mix until the halfway mark of the container, and pour the strawberry-banana mix to the brim of the container. For the fruit punch pops, place kiwi, peach, strawberries and blueberries in the containers, and fill them with orange juice.
5. Using the cardboard packaging from the popsicle molds to secure the sticks, place the labeled popsicle sticks into the molds, and put them in the freezer. After about two hours, take them out, and top the raspberry pops off with the blueberry mix, then put them back in the fridge and leave them overnight.
6. Ready to enjoy the pops? Run each mold briefly under warm water (but don’t let the warm water touch the popsicle!), and they should easily come out. Enjoy!