As if I don’t have enough going on, I’ve decided to start making popsicles. I mean, I don’t even make dinner most nights, yet the idea of this new venture is exciting to me. A few weeks ago my lovely daughter was sick and couldn’t eat. All she wanted was popsicles, but I felt like they needed to at least be the full-fruit kind so they would be healthier for her. Yet, these full-fruit popsicles are expensive. Then I thought about the fruit that I buy that we can barely eat before it gets yucky.
Next thing you know, I’m on Amazon, looking for popsicle makers. Click here to see the one I purchased. It’s simple to use and comes with its own sticks.
If you know me at all, then you will know that I decided against looking up a recipe and just made popsicles. My first venture was with kiwi. I like them but they are a little tart. I probably should have added some sweetener. One thing I’ve learned from my trials is that the freezer seems to zap some of the sweetness. I’ve also made a blackberry/blueberry combo that was pretty good. In this one I used stevia and probably could have used more than I did. I didn’t “juice” the fruit. In fact, I just used my hand-mixer to mash it up because I was too lazy to drag out my blender.
Today’s batch was my first attempt at a dairy popsicle. I used frozen, organic peaches, Dannon Oikos Triple Zero Vanilla Greek Nonfat Yogurt, and raw honey. Of course I didn’t measure; I just mixed and tasted. It’s the first one I think most people would like.
The other issue with my Jen-sicles is storage. What I did was take cling wrap [close to a square piece], wrapped it around the pop, and put the pops in a Ziplock freezer bag. If I come up with any amazing flavors, I’ll let you know!