Last month I walked to my local
Kitchen Stuff Plus store and bought some awesome popsicle molds. The best way to use them is to just fill them with juice and freeze, right? Wrong. BORING! There are so many delicious things that you can put into these molds, including the following 2 recipes.
Strawberry Vanilla Yogurt Pops
454 g strawberries, hulled
1/4 cup icing sugar
2 tsp lemon juice
1 cup vanilla 2% yogurt*
Purée strawberries with icing sugar and lemon juice in a food processor, scraping down sides if needed. Alternate layers of strawberry purée and vanilla yogurt in freezer-pop molds until they reach the top. Freeze until firm, 4 to 6 hours.
*If you don't have vanilla yogurt, mix 1 cup of plain yogurt with 1 tsp vanilla and 1 tbsp sugar or honey.
Fudgesicles
This is a recipe that we always used to make at our house growing up. It was adapted from a chocolate pudding recipe in a Mennonite cookbook. Not sure who adapted it, (do Mennonites eat popsicles?) but this is what was penciled in the margin:
1/3 cup sugar
2 tbsp cornstarch
3 tbsp cocoa
2 1/2 cups milk
1 tsp vanilla
Cook first 4 ingredients in a saucepan over medium heat, stirring constantly. Be realistic. If you tend to wander away from the stove and can't trust yourself to stir constantly, reduce heat to medium-low. Cook until thickened (about 15 minutes). Stir in vanilla. Pour into molds. Let cool slightly before putting lids on and popping in the freezer.
