Yesterday it FINALLY felt like Summer, pretty much we just skipped Spring all together and went straight to Summer. It was 87 degrees, it hasn't been 87 degrees, since October 3, 2010, yeah people that is 8 months. Usually in the Spring we get some nice 70 degree days, not this year, lots of rain, and the temperature pretty much hung out in the 60's. WHEW, enough of that rant, the real reason I am telling you all of this is because Summer time brings a whole new batch of fun recipes! I have been wanting to try this one for awhile, the 87 degree day finally made me get around to it! I picked up some Popsicle molds from IKEA for $1.49, they go fast at my store, I was only able to get one set, I will have to scope them out early next year to get another set.
I found this yummy recipe in
Wholesome Meals for Babies and Toddlers, it said it serves 4, but I am not sure how they are calculating that. It made about 12 Popsicles.
Strawberry Yogurt Pops
2 1/2 cups fresh strawberries, hulled and sliced
generous 1 1/4 cups thick plain yogurt
3 TBSP runny honey
a few drops of vanilla extract
Put all ingredients in the blender or food processor and blend until smooth. Pour the mixture into ice pop molds and freeze until solid.
This recipe is super simple, here are my notes. First, since it is a little early on strawberry season, mine were a tiny bit tart, we like sour stuff around my house, so we were fine with it, but if you want them a little sweeter, you may want to wait until further into the season. Next, because we like things more on the sour side, I chose no sugar added plain Greek yogurt. I try to use Greek in any recipe that calls for yogurt because it is so much healthier. It is tart though, so to get members of my family to eat it plain I have to mix in fruit or grams. Lastly, I used local honey. Local honey is supposed to help combat allergies, and this house is full of allergies. I don't think you can get more local than my honey, it is from my sister in law's bees. I froze them over night, so I may or may not have had one this morning for breakfast, but they are healthy, so I don't feel so bad. :) If you have a hard time getting them out of the molds, just run them under cold water for about 5 seconds, they came right out.
In the recipes' notes it says you can use any fresh fruit you have in season. I am excited to try lots, blackberries, peaches, raspberries, I can't wait for the Farmer's Market to start on Saturday!! If you don't have molds, you can also just whip this up as a smoothie, it is quite runny though, so in that case, you may want to add more yogurt.
Do you have any fabulous Summer recipes? Please share!
Set the oven to 350, line the bottom of a loaf pan with parchment paper. Sift together the flour, soda, cinnamon, and salt; set aside. Beat the sugar and the eggs together with a whisk until light and fluffy, about 10 minutes. (I cheat and let my kitchen aid mixer do the work.) Drizzle in the oil. Add bananas, cream, and vanilla. Fold in the dry ingredients and add desired nuts. (This is optional, my husband doesn't like nuts, so I skip it.) Pour into lined loaf pan and bake for 45 minutes to an hour. (It usually takes me an hour.)
