More summer that is! Yesterday was miiiighty toasty…
And, let’s face it- we all know that the second the ‘school year’ starts (or maybe, when summer Fridays end, if you’re a 9-5-er), that’s when we get that weird burst of hot weather that makes us all wish we could be back outside in our beach chairs.
So… let’s bring the beach inside with us…
And make these tasty (and healthy!) popsicles… while holding tightly to summer with a super-strength death grip!
The day after I made these pops, I had one of each flavor as a pre-breakfast snack. And that was totally okay! One is made out of simply fruit. The other, a combo of fruit and yogurt (with an eeeeensy weensy bit of chocolate mixed in…because…. Well, we don’t really need a reason).
The Melonberry pop is kind of like sorbet on a stick. It’s quite literally frozen fruit.
The Cherry ‘Farce-ia’ pop is my second attempt this summer to nail a healthier (and single serving sized) version of Ben &Jerry’s Cherry Garcia ice cream. If you can’t tell… this is one of my absolute favorite flavors… and yes I know there’s a B&J frozen yogurt version… but I would still eat the whole pint in one sitting…
This mock-version popsicle?… Well, it’s pretty damn satisfying… if I do say so myself…
I bought a cute popsicle mold back in the spring in anticipation of the hot weather, and boy has it been utilized!
Each singular mold holds about 1/3 cup of filling, so this is what the recipe quantities are based off.
If you don’t have a popsicle mold, you can still make these! Grab some Dixie cups and popsicle sticks and go for it. The only major difference in this circumstance is that you may have to freeze the pops a bit before putting the sticks in, in order to keep the sticks upright.
So get on out and buy up that delicious fruit while the prices (though rising) are still justifiable!
Makes 10 popsicles
2 1/4 cups Watermelon, cubed
1 1/4 cups Strawberries, finely chopped
Dice up a little over 2 cups worth of watermelon. Put the watermelon cubes in a blender, and blend until smooth. If the blender has a narrowed spout lip for easier pour-ability, keep watermelon puree in the blender pitcher. If not, transfer puree to a spouted liquid measuring cup to make your life easier.
Pour watermelon puree into the molds, filling each mold about halfway. Spoon in about 1/8th cup per mold of the chopped strawberries (or use your fingers), pushing them down into the puree, so they are evenly dispersed throughout the pop.
Top off each pop with remaining watermelon puree.
Avoid filling molds all the way to the tippy top, keeping in mind the filling will expand as it freezes.
Put the top on your mold, and place a popsicle stick in each slot. Pop the mold into the freezer and patiently wait (or better yet go to bed) a good 8-10 hours.
Run the mold under some hot water for 10-20 seconds to allow for non-frustrating release of your popsicle from the mold.
Eat up! (Even if it’s for breakfast).
Approx. Nutrition Facts Per Popsicle (Melonberry Pop):
|Carbohydrate: 4.6 g (0.6 g Fiber, 3 g Sugar)|
|Fat: 0 g (0 g Saturated Fat, 0 g Trans Fat)|
|Protein: 0.4 g|
|Cholesterol: 0 mg|
|Sodium: 0.7 mg|
Makes 10 popsicles
2 cups Full-Fat Vanilla Yogurt (I used Stonyfield Farms)
1/4 – 1/3 cup Almond Milk (I used Almond Breeze Original)
1 1/4 Cup Cherries, pitted
1 oz. of Dark Chocolate, shaved or grated (I used Green & Black 85% Dark, 8 squares)
Put the pitted cherries in a food processor, and pulse until you get what looks like cherry relish.
In a small bowl, mix together the vanilla yogurt and almond milk. The fat in the yogurt is what makes the popsicles creamier. If you prefer an icier pop, subtract a little yogurt and use more almond milk. I like a creamier pop, so I add just enough almond milk to make the yogurt easier to pour.
Add the chocolate shavings to the yogurt mixture, stirring until uniformly combined. Transfer mixture to a spouted liquid measuring cup or alternate pourable container. (You may have to do it in batches as you use the yogurt mixture).
This pop has a stylish layered look. Cherries, yogurt, cherries, yogurt. Start by spooning a little of the processed cherries into each popsicle mold. Pour in the yogurt mixture to about the halfway point of each mold. Then another thin layer of cherries, and top off with the remaining yogurt.
No need to be perfectly precise. And again, keep in mind that freezing causes expansion. So stop short of the tippet-y top of each mold.
Put the top on your mold, and place a popsicle stick in each slot. Put the mold into the freezer and practice patience for a solid 8-10 hours.
Run the mold under some hot water for 10-20 seconds to allow for non-frustrating release of your popsicle.
Approx. Nutrition Facts Per Popsicle (Cherry ‘Farce-ia’ Pop):
|Carbohydrate: 9.9 g (0.6 g Fiber, 8.7 g Sugar)|
|Fat: 3 g (1.7 g Saturated Fat, 0 g Trans Fat)|
|Protein: 2 g|
|Cholesterol: 6 mg|
|Sodium: 28.4 mg|