Summer Popsicles with Blueberries, Yogurt and Coconut Milk

http://www.curlygirlkitchen.com/2013/07/summer-popsicles-with-blueberries.html


Summertime at our house in South Carolina meant long hot days playing in the sloped backyard, trying to find some shade under the gumball trees, running through the bamboo grove in our neighbor's yard, splashing around in our little above-ground pool, exploring the woods across the street for buried treasure, running through the sprinkler in the front yard in our bathing suits and turning the yard into a muddy mess, and using the garden hose to make a waterfall on the front porch steps so the Barbies could play, too.

And too cool off from the sticky humidity, there were always popsicles in the freezer.  Big boxes of colorful, sugary ice pops in sharp plastic sleeves, boxes of artificially flavored popsicles like banana, grape, cherry and orange in paper wrappers, homemade popsicles of frozen koolaid or jello or juice, and once in a while if we were really lucky, chocolate fudgesicles or Klondike ice cream bars.



http://www.curlygirlkitchen.com/2013/07/summer-popsicles-with-blueberries.html

http://www.curlygirlkitchen.com/2013/07/summer-popsicles-with-blueberries.html

http://www.curlygirlkitchen.com/2013/07/summer-popsicles-with-blueberries.html

http://www.curlygirlkitchen.com/2013/07/summer-popsicles-with-blueberries.html

http://www.curlygirlkitchen.com/2013/07/summer-popsicles-with-blueberries.html


I love making homemade popsicles now, and it's fun to experiment with fruit and berries and chocolate, along with anything from juice or fruit puree to milk or cream or yogurt.

These popsicles are little more than the simple breakfast that I eat several times a week - blueberries and Greek yogurt - just in frozen form, and they make such a light and refreshing dessert on these hot summer evenings.  I made them again with coconut milk, too, which had a really nice flavor, too, and didn't taste exactly like my breakfast.  The yogurt froze with a creamier texture while the coconut milk was icier, but both were pleasantly cold and subtly sweet, with the pops of fresh berries throughout.

Jamie ate one and liked it, but he thought they were a little too healthy to be considered dessert, so I made a batch of popsicles just for him that were anything but healthy - chocolate dipped cherry chip popsicles - coming soon...


One Year Ago:   Summer Berry Cream Cheese Pie for July 4th
Two Years AgoPeanut Butter Cookie Cream Pies



http://www.curlygirlkitchen.com/2013/07/summer-popsicles-with-blueberries.html

http://www.curlygirlkitchen.com/2013/07/summer-popsicles-with-blueberries.html

http://www.curlygirlkitchen.com/2013/07/summer-popsicles-with-blueberries.html




Note: Any berries or small pieces of cut fruit could be used instead of the blueberries.  You could also combine the recipes, using one cup each of yogurt and coconut milk, for a delicious combination of flavors...

printable recipe

Blueberry Yogurt Popsicles
  • 2 cups Greek yogurt
  • 1 cup blueberries, fresh or frozen
  • lemon juice, vanilla extract, or other extracts, if desired

Combine all ingredients in a bowl.  If adding lemon juice, add it conservatively, as it can be very tart without any added sugar in the mixture.

Spoon the mixture into your popsicle molds, and tap the molds against the counter to release any air bubbles.  Insert the popsicle sticks.  Freeze until solid, then run molds under lukewarm water to release the popsicles.

Yields about 6-8 popsicles, depending on the size of your molds.


Blueberry Coconut Milk Popsicles
  • 1 cup blueberries, fresh or frozen
  • 2 cups coconut milk
  • flavored extract, if desired

Place popsicles sticks in your molds, and drop in the blueberries to hold the stick in place.  Pour the coconut milk into the molds, and tap the molds against the counter to release any air bubbles.  Freeze until solid, then run molds under lukewarm water to release the popsicles.

Yields about 6-8 popsicles, depending on the size of your molds.

Recipe from Curly Girl Kitchen

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