Confession: I added raspberries as a food prop for these photos, but really the popsicles are made of strawberries. YOU CAUGHT ME! Food blog fibber.
And while we’re being honest with each other, you should know that I also told the kids I babysit that the ice cream truck was out of ice cream when it drove by last night. It was past their bedtime?
And when I say I’ve been waaaaaaay too busy with work and classes to blog, what I mean is I’ve been waaaay too busy trying to keep up with three different seasons of The Real Housewives. Thanks, BRAVO.
Oh! And that shriveled-up, three-legs-missing, obviously-smushed-by-little-fingers ant you found on the playground, kids at summer camp? It’s, um….sleeping.
Sometimes you just gotta tell a little white lie and get on with your day.
But, I would NOT be lying if I said these popsicles were totally healthy. Simply berries + vanilla yogurt and no added sugar! Cool and refreshing and just in time for the fourth of July
Red, White, and Blueberry Popsicles
makes 4 popsicles
- 4-6 (depending on size) strawberries*
- 2 tablespoons + 1/3 cup + 2 tablespoons plain vanilla yogurt, divided
- 1/4 cup blueberries*
*I used frozen fruit and let it thaw on the counter for 30 minutes
In a blender or food processor, puree the strawberries and 2 tablespoons yogurt (you might need a little more or less yogurt depending on the size of your popsicle molds). Fill the molds 1/3 of the way up then freeze for at least 30 minutes. Remove from freezer and divide the 1/3 cup plain yogurt among the molds. Put a popsicle stick in the center of each mold and freeze for an additional 45 minutes. Finally, puree the blueberries and remaining 2 tablespoons yogurt (again, you may have to adjust measurements depending on the size of your molds) and divide among the molds. Freeze until solid. Run under hot water to remove from the molds and enjoy!
Tomorrow is the last day of school!!! TOMORROW IS THE LAST DAY OF SCHOOL!!!!!!!
Glooooory glory halleluuuuujah. For. realz.
Don’t get me wrong – it’s been a great year. But there comes a point in time (usually right around mid-June) where if I spend ONE MORE MOMENT with 17 four-year-olds, I might actually die. I mean they’re super cute and smart and hilarious but PLEASE GOD I WANT TO HANG OUT WITH GROWN-UPS and not have to discuss Sponge Bob or Transformers or hear every single word that rhymes with “hat”. Please.
So to celebrate the official start of summer and some much-needed time away from those little rascals I call my students, I made you (and me) some SUPER yum, SUPER easy popsicles. I almost feel silly writing a “recipe” for these beauties because they really are simple as pie, but here you go!
And YES these popsicles will be containing vodka the next time I make them (sorry Mom, helllOOOOO summer!).
Lemon Blueberry Popsicles
- 1 1/2 cups water
- 2 tablespoons brown sugar
- juice of one lemon
- handful frozen blueberries (you could use fresh, but I like how the frozen blueberries turned the popsicles pink!)
In a small saucepan over medium heat, stir the water and brown sugar until the sugar dissolves. Remove from heat and stir in the lemon juice. Allow the liquid to cool for about 20 minutes, then put 4-5 frozen blueberries in each of your popsicle molds and pour the warm water/juice over the blueberries into the molds. Insert popsicles sticks and put them in the freezer until completely frozen, about 2-3 hours. Enjoy!
Gooooood morning! Can I offer you some coffee to get you going on this fine Wednesday? How about *cold* coffee? How about FROZEN coffee doused with chocolate syrup and whipped cream?
Slurrrrrpppp. Meet choco-coffee-mocha-mini popsicles.
The best part of these mini pops? You don’t even need a popsicle mold! All you need is a standard
a shot glass!
**Confession: I saw the inspiration for these pops on Cupcakes and Cashmere at approx. 10PM Monday night (when all popsicle-mold stores are already closed) and IMMEDIATELY ran to my kitchen to rifle through the cabinets in search of something, ANYTHING popsicle-shaped because I could.not.wait.one.more.minute to make popsicles and who needs a popsicle mold anyways?
Problem solver, available for hire.
- 1 cup brewed coffee
- 1/8 cup + 1/4 cup heavy cream, divided
- 2-3 tablespoons chocolate syrup
- 1 1/2 teaspoons sugar
Stir together warm coffee, 1/8 cup cream, and chocolate syrup and allow to cool to room temperature. Pour into shot glasses (or popsicle molds, if you aren’t in college) and top with a dollop of whipped cream (1/4 cup heavy cream + 1 1/2 teaspoons sugar beat on high until whipped) then stick them in the freezer for about 1 1/2 hours. Put a popsicle stick in the center and return to the freezer until completely frozen, usually 3-4 hours. Drizzle with some extra chocolate syrup if you’re feelin’ fancy.
Note: you can adjust the levels of cream, chocolate syrup, and sugar according to your tastes.