Jen-sicles: Peaches -n- Cream

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!PicCollage

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