This summer I have invested in new popsicle molds. Three different sets, in fact, and I plan to use them. Which means you will be getting popsicles. They are -
1 - quick
2 - easy
3 - not hot
- all requirements for me to get anything made these days. Plus kid-friendly. And, while hardly a requirement on the VGP, it's always nice to find something low in fat (0.6g) and calories (59). My girls love how these look like firecrackers exploding (minus the loud noise.)
1/2 lb strawberries, hulled and quartered (1 1/2 cups)
1/4 cup sugar, divided
1/2 lb blueberries (1 1/2 cups)
1 1/4 cups low-fat plain yogurt (I used vanilla)
1. In a food processor, puree strawberries with 1 T sugar. Transfer to a small bowl. Wipe out processor.
2. In processor, puree blueberries with 1 T sugar. In another small bowl, whisk together yogurt and 2 T sugar.
3. Pour the three mixtures, alternating into, into ten 3-ounce ice-pop molds, making 3 to 5 layers each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (up to 1 week.)
Recipe from Everyday Food, July/Aug 2010
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