Thursday's Tidbit

Thursday, May 17, 2012

Popsicles! Don't they just scream summer? 


  • For The Vanilla-Yogurt Mix

    • 1 cup 2 percent Greek yogurt
    • 2 tablespoons sugar
    • 1/2 vanilla bean, split and scraped, pod reserved for another use, or 1/4 teaspoon pure vanilla extract
  • For The Raspberry Puree

    • 12 ounces raspberries (3 cups)
    • 2 tablespoons sugar
    • 1 tablespoon Chambord (optional)
  • For The Ice Pops

    • 1 cup pink lemonade
    • 1 cup apricot nectar
    • 1 cup grape juice


  1. Make the vanilla-yogurt mix: Stir together all ingredients.
  2. Make the raspberry puree: Puree raspberries and sugar in a food processor. Strain through a fine sieve; discard solids. Stir in Chambord.
  3. Make the ice pops: Pour a few tablespoons vanilla-yogurt mix, raspberry puree, or juice into each of ten 3-ounce ice-pop molds; freeze for 1 hour. Repeat once, alternating to create stripes. Cover molds, and insert sticks; freeze for 1 hour.
  4. Remove tops of molds, and repeat pouring and freezing (for 1 hour between each layer) to create stripes until molds are full. Freeze until very firm, at least 3 hours or overnight. Remove ice pops from molds to serve.

Ice pops can be frozen for up to 1 week.

Image and recipe via Martha Stewart.  


Post a Comment

I love hearing your thoughts - it seriously makes my day!

Related Posts Plugin for WordPress, Blogger...

Tickle My Fancy All rights reserved © Blog Milk - Powered by Blogger