I'm having the toughest time finding ice-pop molds. I have shopped at countless stores, looked through I don't know how many websites, I can't find the one I want at an affordable price that wouldn't cost me more in shipping and taxes than the actual price of the mold! It doesn't help that I want the Norpro Popsicle Maker. No other one will do. I love the shape and design of it. There's still one store I want to go see and if I don't find it there, I'm giving up.
Of course, lack of an ice pop mold hasn't stopped me from making some anyway. The latest issue of Ricardo Magazine is chock full of ice pop recipes and ideas on how to shape them. My favorite way is to use a loaf pan and wooden popsicle sticks. I lined my pan with plastic wrap to make sure I could unmold my pops easily and voilà! ice pops! I adapted a recipe from Coup de Pouce Magazine and used the fruit I had on hand to make wonderful yogurt pops. They are delicious! I can't wait to try many other variations. I've even served these for breakfast to the kids, they couldn't believe they were having popsicles for breakfast! Hey, it's no worse than a bowl of yogurt with some fruit, right? ;) Bring on the heat!
EDIT: It was brought to my attention by a commenter that I had omitted to explain how to get the popsicle sticks to stand up straight in the loaf pan. I guess I was so excited to share this recipe with you guys, I forgot about that part! I've edited the recipe with the proper explanations, I'm sorry for any inconvenience this slip-up may have caused.
EDIT #2: For those of you wondering where to get food-safe popsicle sticks, I get mine at a craft store. As long as they're plain and not colored, they should be food safe. Here's a link on the subject.
Strawberry-Watermelon Yogurt Ice Pops
2 cups vanilla yogurt (not non-fat)
2 cups strawberries, sliced (fresh or frozen)
Juice and zest of 1 lime
Watermelon cubes (about 20 cubes, 1/2-inch each)
8 to 10 wooden popsicle sticks
Prepare a loaf pan by lining it with plastic wrap. Have your popsicle sticks on hand.
In a blender combine the yogurt, strawberries, lime juice and zest. Puree until well combined. Pour the yogurt blend into your prepared pan. Drop the watermelon cubes into the mixture, making sure there are a few cubes in each pop. Cover the pan with 2 or 3 layers of plastic wrap, making sure the plastic touches the top of the yogurt mixture. With the tip of a sharp knife, make incisions where you want your popsicle sticks to go, spacing them evenly. Place the popsicle sticks into the holes, standing them up straight. Freeze for about 6 hours, until the pops are completely frozen.
When you want to serve your pops, take the pan and run warm water over it to loosen the edges. Take the plastic wrap and lift the frozen "loaf" out of the pan. Use a sharp knife to cut in between the popsicle sticks. There you have it, Strawberry-Watermelon Yogurt Ice Pops!
Note: If you use a yogurt with a low-fat content the popsicles will be a bit icy and have a tendency to break easily. They're just as good, just a bit fragile.
Vanilla, to some, is synonymous with boring, plain and ordinary. To me, it is often what brings flavors together. Very rarely does a recipe let vanilla shine as the star ingredient. In the Vanilla Bean Ice Cream that Lynne of Cafe Lynnylu chose for this week's Tuesdays with Dorie recipe, it shines, shines, shines!
I haven't been blogging a lot lately (summer + 3 kids = no time for mommy) but I couldn't let this week go by without taking my ice cream maker out of the freezer. I had to wait until the last minute to make the ice cream, but I am so glad I did make it! It is THE best vanilla ice cream EVER. Period.
Don't take my word for it though, go check out Lynne's blog and get the recipe. You can also visit the ever growing number of blogs on the Tuesdays with Dorie blogroll for more inspiration. I'm pretty sure a few of them might have added a few things to make vanilla even more interesting, to them. Then give your ice cream maker a workout. And when you finally get to taste THE best vanilla ice cream EVER, you won't be able to get that smile off your face. Trust me.
So this week's Tuesdays with Dorie was supposed to be a Chocolate Cream Tart as chosen by Kim of Scrumptious Photography. But, as I read the P&Q section, Katya of Second Dinner suggested that the pastry cream used in the pie made excellent ice cream. And, as my ice cream maker was feeling a bit left out lately, I decided it was time to let it shine! It didn't hurt that I was saving myself the calories from the pie crust and whipped cream topping either...
Well, in any case, Katya was right! This makes the most fantastic chocolate ice cream I've ever tasted. A little caramel drizzled in at the last minutes of churning also adds a little "je ne sais quoi"... Really makes this a special treat! So if you're in the mood for something easy, chocolaty, creamy and cold, go for the ice cream. If you're looking for something a little more dressed up and classy, check out the other Tuesdays with Dorie bakers for Chocolate Cream Tarts galore. Have fun today!
Like the title says, there is no heat to beat. It's been cold and rainy here for the most part of the last 3 weeks. Perfect Fall weather. And I love Fall but not in the Summer!
I'm really not a fan of warm and humid weather, it's just that we'd have at least liked to do some outdoors stuff. Picnics in the park? Too wet. Swimming? Not in this cold weather! Car trips? Well, we've had a few of those, but driving in the rain isn't that fun. At least the lack of warm weather didn't stop me from making refreshing desserts. It's technically still Summer and gosh darn it, I'm making the most of it!
So for Grace's Beat the Heat event I made this Lemon-Lime Frozen Yogurt. To me, nothing says refreshing like lemon or lime and the two together are a perfect match. I found this recipe on Dessert First, via Food Blog Search, and adapted it a little to get what I wanted.
I hope you like lemon-lime Grace! Eating this, it felt a lot more like Summer time, I think I even saw the sun peaking through the clouds for a little while... Just a little while though.
Don't forget to check out the Beat the Heat round-up at A Southern Grace!
Lemon-Lime Frozen Yogurt
Adapted from Dessert First
3 cups plain whole milk yogurt
1 1/2 cups sugar
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1/2 tbsp lemon zest
1/2 tbsp lime zest
In a large bowl, combine all ingredients together. Chill for at least 2 hours.
Using your ice cream maker of choice, freeze into pure bliss. Enjoy!
Of course, lack of an ice pop mold hasn't stopped me from making some anyway. The latest issue of Ricardo Magazine is chock full of ice pop recipes and ideas on how to shape them. My favorite way is to use a loaf pan and wooden popsicle sticks. I lined my pan with plastic wrap to make sure I could unmold my pops easily and voilà! ice pops! I adapted a recipe from Coup de Pouce Magazine and used the fruit I had on hand to make wonderful yogurt pops. They are delicious! I can't wait to try many other variations. I've even served these for breakfast to the kids, they couldn't believe they were having popsicles for breakfast! Hey, it's no worse than a bowl of yogurt with some fruit, right? ;) Bring on the heat!
