It is hot here in Colorado, a perfect week to try a few ice-cold recipes for Test Kitchen Tuesday. When our kids were little, we went the easy route freezing fruit juice for simple frozen treats. These recipes definitely raise the bar and the enjoyment for the entire family, saving a few pennies along the way. Whether you like creamy, icy, sweeter, or healthier, there is something for everyone here. For even more creative ideas (with exact measurements) check out the Ice Pop recipe maker at Fine Cooking and let me know what you think of their recipe tool.
I hope you join me in this delicious adventure!
In the next week or so:
1. Make the recipe(s) (posted below)
2. Leave a comment describing your experience, opinion, adjustments, or suggestions. ♥ If you do focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3. Subscribe to comments so you can see what others have to say.
4. If you are especially proud of your creation, snap a photo and send it to me at firstname.lastname@example.org so it can be included in this post or include a link to your site with your comment.
Berry Yogurt Popsicles
Source: Simple Sugar & Gluten Free (SS&GF)
2 1/3 cups Greek yogurt, divided
1/2 cup organic sliced strawberries
1/2 cup organic blueberries
choice of sweetener to taste: stevia, agave, or thawed white grape juice concentrate
Puree 2/3 cups of the Greek yogurt and the strawberries in a mini-food processor with sliced strawberries. Sweeten to taste. Place the strawberry yogurt in a pastry bag or a large Zip-loc bag, cut off a tiny corner and squeeze into the bottom of 6 (4-ounce) popsicle molds, being careful not to get any on the sides of the molds. Freeze for 20 minutes.
Puree 1 cup of Greek yogurt then sweeten to taste. Place in a pastry bag or a large Zip-loc bag, cut off a tiny corner and squeeze on top of the strawberry layer, being careful not to get any on the sides of the molds. Freeze for 20 minutes.
Puree the remaining 2/3 cups of the Greek yogurt and the blueberries in a mini-food processor. Sweeten to taste. Insert 1 popsicle stick into the center of each popsicle. Place the blueberry yogurt in a pastry bag or a large Zip-loc bag, cut off a tiny corner and squeeze on top of the white layer being careful not to get any on the popsicle stick. Freeze for 4 hours or until solid.
Notes: If you don’t have popsicle molds, use paper cups or even ice cube trays.
Chocolate Almond Butter Popsicles
2 large bananas
¼ cup creamy roasted almond butter¼ cup water
2 tablespoons cacao powder
1 tablespoon vanilla extract
¼ teaspoon NuNaturals Stevia
Mandarin Orange Ice Cream
Step 1: Puree mandarin oranges, strain juice
Step 2: Measure juice and add enough orange juice to make 2 cups total of liquid.
Step 3: Add sugar and stir to dissolve.
Step 4: Whisk 1 cup of cream until soft peaks form.
Step 5: Fold in orange juice.
Step 6: Pour mixture into plastic bowl.
Step 7: Cover and freeze for 2 hours or until soft but frozen.
Step 8: Whisk mixture until smooth.
Step 9: Return to freezer for 3 hours.
Strawberries & Cream Bars
Source: Like a Bubbling Brook
1 pound fresh ripe organic strawberries
1 cup plain organic whole milk yogurt
(coconut kefir makes a great dairy-free option)
2 ½ tbsp raw honey
1/8 tsp pure vanilla extract
Remove stems from strawberries. Finely dice four of the strawberries and set aside. Then, cut the remaining whole strawberries into halves and place in your blender or VitaMix. Add the remaining ingredients listed above, except for the four finely diced strawberries. Blend until thoroughly combined. Then add the diced strawberries and blend on low just a couple of seconds to mix together. Pour mixture into pop molds and freeze for at least 6-8 hours. When ready to serve, run the pop mold under warm water for a few seconds to loosen before removing the mold.