July 22, 2011
Popsicles and Staying Cool
Okay, these are my favorite popsicles so far. Emily, forget about blueberry - those are good (not sure what happened to yours), but they are my least favorite flavor. Strawberry-yogurt is high on the list, but this new addition has become a fast favorite: Creamy Lemon-Raspberry Popsicles. Oh my goodness. Divine.
Here's what I used:
Creamy Lemon Popsicles
1/2 cup sugar*
2 tbsp grated lemon peel
1/4 cup fresh lemon juice
1/4 cup plain greek yogurt
1 cup milk
Whisk until well blended or just pour it all in a blender and puree for a couple seconds. Pour into popsicle molds, cover, and freeze until firm. I always wait overnight to make sure they're good and frozen.
*Note: I went light on the sugar and heavy on the lemon juice. I was probably a bit more even in my proportions, because I like mine lemony. Dip your finger in the mix and play with the proportions until you get it how you like it.
The Creamy Lemon popsicles are fabulous on their own, but I thought I'd have a little fun and mix it up a bit. I poured half of the molds only half full with the lemon mixture, and then I added:
1/4 cup sugar
1 cup raspberries
squeeze fresh lemon juice
2 tbsp plain greek yogurt
Honestly, I'm not really sure of the measurements on this one, because I didn't measure anything. I just put some raspberries and a little sugar together in a pan. Simmered them for 5 mins with a splash of water. Then I put them in the blender and pureed for a couple seconds. Squeezed a bit of lemon juice, and then I mixed in a big spoonful of yogurt.
Again, I think these would be great on their own too, but the combination is awesome. You'll have to put in one layer, let it almost freeze (but not all the way or you may have trouble with the sticks), then add the second layer.
Enjoy! For those of you in the eastern US, I hope you're finding ways to keep cool in these dog days of summer. My thermometer says 102 degrees right now. Yikes!