It’s strawberry season! And you know what that means! Yes, it means delectably juicy and flavorful strawberries… but it also inevitably means slightly-past-their prime berries that are going mushy, or never-quite-ripened berries that sneaked their way into your box. This recipe turns those berries into pure summer perfection. Plus, it has yogurt in it, so you can claim that it’s healthy…
I based these strawberry yogurt popsicles on a strawberry frozen yogurt recipe I fell in love with from David Lebovitz’s The Perfect Scoop, which is full of fabulous recipes. It’s a fantastic fruity frozen yogurt– full of bright strawberry flavor with none of the heaviness of regular ice cream. There’s so much fruit in it, it’s practically a sorbet. But I really didn’t feel like waiting to freeze my ice cream maker insert for 24 hours before I could use my fast-ripening berries, so I decided to just make the mix and freeze it in popsicle molds instead.
It was perfect. Ordinarily the churning action lightens the yogurt and makes it soft and scoopable, but frozen in molds it turned out to make the perfect popsicle texture– icy and firm, but still bite-able. And of course, that summery strawberry flavor still comes through perfectly. I’m betting you could make these with frozen strawberries just as well, if you’re looking for a taste of summer when it’s not the height of strawberry season. Enjoy!
What does one do with leftover buttermilk? I mean, other than make biscuits, which is a delicious but extremely risky course of action, because if you put a tray of freshly-baked biscuits in front of me I may just devour them before I remember that I’m supposed to be eating healthier…
Anyway, when I found myself with half a carton of buttermilk in the refrigerator and nothing to use it for, I decided that the hot weather warranted a batch of popsicles. Tangy, lemony popsicles that I put together in minutes with nothing more than sugar, water, a lemon, and the aforementioned buttermilk. And they were fantastic.
Seriously, these popsicles had the perfect texture– icy but not too hard to bite into– and were mouth-puckeringly tart in the best possible way. It’s almost enough to make me want to buy another quart of buttermilk, but since my freezer can only hold so many popsicles at a time, perhaps I’ll wait for more leftovers.
In any event, if you’re a fan of lemon you should definitely make these this summer. I know I will!
You need to make these– they’re so easy, so delicious, and honestly so pretty, that they’re easily worth the 10 minutes of time out of your day. I actually started making these last summer, and was shocked to realize that I’d never blogged about them!
Peach Melba is a classic dessert made of a poached peach half with vanilla ice cream, topped with raspberry purée. Being so simple and so focused on fruit, the combination translates beautifully to popsicles. I’m sure these would be delicious with fresh raspberries and peaches, but honestly I find it easier (and often cheaper) to use frozen fruit instead. Swirl in a few scoops of grocery store vanilla ice cream, and you’re basically set! The taste, combined with the beautiful marbled effect, will make everyone think you’re a culinary genius!
I’ve been in a popsicle mood lately (no surprise given the summer weather), so I’ve been turning to some old favorites for desserts. They’re perfect on a warm summer evening– but what about the rest of the day? Especially when the weather is this nice, there’s no reason one should have to wait until after dinner for a popsicle, right?
Enter the breakfast popsicle. You heard me– a breakfast popsicle! I often have fruit and yogurt for breakfast, so what could possibly be wrong with eating it in a slightly more fun form? A frozen form. On a stick.
One of my enduring memories of childhood is sitting with my brother in our living room, watching old Donald Duck cartoons and eating Jello pudding pops. Only the chocolate ones, because the vanilla ones weren’t nearly as good. And when Jello stopped making them (sad!), I moved on to my next favorite frozen pudding-based treat, which involved freezing chocolate (never vanilla) pudding cups solid, then letting them thaw slightly on the counter for that signature slightly-chewy mouthfeel that you can only get from frozen pudding. It was always iffy, though, whether you’d end up with icy crystals or overly-thawed pudding, so that method was never fully satisfactory.
Well, I may not be able to get Jello-brand pudding pops anymore, but I’ve at last found the perfect replacement– homemade pudding pops. I got the recipe for the butterscotch pops from Smitten Kitchen (I swear, I should just rename this blog “Stuff from Smitten Kitchen”), and I’m going to start making these on a regular basis.