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.
Berry & Yogurt Swirls
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!
These look fantastic! And I have everything already waiting in my fridge — even more fantastic!
One question, though. The past few popsicle recipes I’ve tried have ended up being really icy. By icy I mean they don’t have that flaky store-bought texture. Instead, they end up like a giant ice cube and you can’t really bite into them. Is this recipe similar? Or do you know a trick for getting around that?
Hmmm, that is interesting. Have you tried adjusting your freezer? Do you find store bought ice cream gets very hard in your freezer, too? I didn’t have the experience you’re describing with these – in fact, because the fruit part is almost entirely fruit, they’re quite textured.
Let me know how it goes if you try them, okay? Now I’m curious!
These look fantastic – they remind me of tye-dye shirts! And just four ingredients?? Yay!
I’m guessing you could do the same with other fruit – papaya and mango? Strawberry and banana?
I can’t wait to try them, just need some popsicle moulds…
Crap — MOLDS. Not moulds!