A pop a day keeps boredom away!

Posts tagged ‘yogurt’

Day 165 — Blackberry, Yogurt & Honey Ice Pops

I got the idea for this popsicle from a recipe in a magazine. I can’t remember which magazine, but I do seem to recall skimming the recipe then promptly forgetting it. But the idea stuck in my head and when my Produce Box contained blackberries this week, I knew what I was going to do with them:

I pureed about 10 blackberries with a generous scoop (probably 2 T) of plain yogurt and 2-3 teaspoons of honey. It made just shy of six ounces of very thick puree, so I added milk to thin the base out and to get us up to the six ounces needed to make three ice pops.

These may be the prettiest ice pops I’ve ever made. Just look at this gorgeous purple! (and trust me, the photos do not do them justice).

I wasn’t overly impressed with the taste of these ice pops, unfortunately. For one thing, there didn’t seem to be much of a distinct blackberry flavor. For another, my little Baby Bullet did a great job of breaking down the berries, but there were still tons of seeds. Eating the pop ended up being a much crunchier experience than I’d anticipated.

Day 162 — Pina Colada Ice Pops (with rum)

A few months ago I made, and raved about, pina colada ice pops with coconut yogurt. At the time, I thought it would be kind of weird to mix alcohol and yogurt, so I made them virgin pops. Today I decided to see what would happen if I added the rum:

I mixed the entire cup of yogurt (6 oz) with about a half cup of pineapple juice and two tablespoons of the rum. It made a lot of base, around 11 ounces worth (what a shocker. 6 oz + 4oz + 1 oz somehow added up to 11 ounces!). I poured three pops, then added a good slug of rum to the remaining base and guzzled it while I waited for my pops to freeze.  That’s hwo I can tell you that this makes a lovely drink, too.

These pops were great.  They stayed relatively soft, but were firm enough to pull out of the Zoku easily.  I actually think I could maybe have gotten away with using a little more rum than I did,but what was there gave the pops a nice little kick and a shot of flavor.  I can imagine sitting out on the deck, looking at the lake and eating one of these ice pops.

Day 157 – Coconut Peach Ice Pops

Sorry for the delay in posting today’s pop.  As I mentioned in my placeholder post, it was a busy day.

Anyway, a few months back I made a fantastic Pina Colada ice pop using coconut yogurt I’d found on clearance at Target.  This stuff is magical — it tasted liked heaven, and made an equally good ice pop.  Since then, I’ve been on the hunt for it in other stores (since my Target isn’t carrying the flavor any more), but it wasn’t until this week that I was able to find it.  I eagerly scooped it up (at full price!), and decided to use it with peaches:

I pureed the whole container of yogurt with 1.5 peaches.  I also chopped up a little but of peach to add chunks to one of the ice pops.  This mixture made three ice pops.

As expected, this made for some delicious ice pops.  The peaches definitely came in second to the coconut flavor, but they still shone through.  I feel like the mixture made the most of each ingredient. I definitely want to make this one again.

Day 75 — Peach Passion Fruit Yogurt Pops

I haven’t made a yogurt pop in a while, so I figured it was time:

Peach-passionfruit yogurt, milk

I’d really liked this brand of yogurt before, so I decided to give their greek version a try. It turned out to be very thick, so I had to use a lot more milk than I’d thought. I ended up with about nine ounces of base.

I had hoped, when I bought this yogurt, that the fruit mixture would be more colorful than it ended up being. For some reason, passion fruit is purple in my mind’s eye. However, it isn’t really purple and as such, the fruit didn’t add much in the way of visual interest to these pops.

Still, they tasted really good — familiar, but just different enough to be interesting. Plus, the yogurt was fat free, so they were really quite healthy.  And the creamy texture felt good on my still-sore throat.

Day 51 — Lemon-Raspberry Swirl Ice Pops

Having discovered that delicious coconut yogurt the other day, I was champing at the bit to see if the brand’s other flavors were nearly as good, so:

Lemon yogurt, milk, raspberry sauce

The raspberry sauce was leftover from breakfast Sunday morning, and is nothing more than frozen raspberries cooked down with a splash of lemonade. We ate it over pancakes, then I hoarded the rest for pop-making.

This was my second attempt at a “swirl” pop and as you’ll see below, I still don’t have a useful technique down. If I stir enough to evenly distribute the swirl flavor, it generally just blends into the base. I suspect that if I had left the yogurt thicker I would have had a more successful swirl effect, but I didn’t want to take the chance that these pops would stick.

They turned out nice enough, if not exactly how I’d envisioned them:

As for flavor, they weren’t as fantastic as the Pina Colada pops from last week. The lemon flavor was nowhere near as pronounced as the coconut had been, so the pop pretty much tasted like creamy raspberry. Good, but not all I’d hoped they would be.

Day 48 — Pina Colada Ice Pop Redux

When I was a little girl, the house we lived in had a really large 70s-style wet bar, complete with a floor-to-ceiling wine rack. Some of my most vivid childhood memories are of playing in that bar (as I recall, the wine rack almost never held wine, and was thus a great place to stash toys and through which to hold top-secret conversations).  Anyway, my dad used to make us “cocktails,” and I recall particularly liking his Pina Coladas.  He made them with coconut cream, which at the time I thought was terribly sophisticated. To this day, I am fond of that coconut-pineapple combination, and I was determined to recreate it in an icepop.

Back on Day 12, I made my first attempt at a Pina Colada pop, and it wasn’t very successful. But last week, my Target had coconut yogurt on clearance (I am a total sucker for clearance sales), so I figured it was time to try again:

Go buy this yogurt, now. Trust me. You'll be glad.

To be honest, I’ve been planning this pop for a week and kept putting off making it. I thought the idea could work, but it wasn’t exactly exciting.  But all of my doubts were dispelled when I tasted the yogurt. This stuff is AMAZING. It tastes exactly like cream of coconut! I actually had to stop myself from just eating it and figuring something else out for today’s ice pop.  But I exercised some self control.

To the yogurt I added about 1/3 of a cup of the juice from the can of pineapples. I also minced one of the pineapple slices, and tossed chunks into the pops as I poured.

These pops nailed it. They tasted just like the pina coladas my dad made (though I confess I have no idea how that compares to the real cocktail). It’s rare that I finish a pop and immediately want another one (I think it’s happened twice before), but I do tonight.  I’m calling this my definitive pina colada ice pop recipe.

Day 40 — Birthday Cake Ice Pops

My middle child turned three today, and I thought it would be fun to try to translate birthday cake into an ice pop. I didn’t want to do chunks of cake in a pop again. Instead, I wanted the pop itself to taste like cake. For safety reasons, using actual cake batter was out of the question. Luckily, there’s a place to go on the web to find recipes to oodles of different desserts meant to taste like batters and doughs. And that place, my friends, is Pinterest.

As expected, Pinterest did not fail me. There’s at least one recipe for cake batter dip out there, and it seemed simple enough. Only 3 (or 4) ingredients:

Cake mix, yogurt, Cool Whip and sprinkles

The recipe for this dip makes a single serving, with a 3,2,1 ratio (3 T cake mix, 2 T yogurt, 1 T Cool Whip). By the time it was scaled up for a full batch, though, the ratios changed to 1 box of cake mix, 1.5 cups of yogurt and 2 cups of Cool Whip. That’s the recipe I used (even though the ice pops only use a few tablespoons of dip, I made a full recipe to serve at the birthday party on Saturday).

Making these pops was a trial-and-error process.  I wanted to add sprinkles to the pop mixture to mimic the funfetti cake mix the original recipe called for.  But I mixed them in too soon, and they melted into the base.  That’s why the pop on the right is purple.  I mixed up a new batch, and for the middle pop I just threw the sprinkles directly into the mold.  For the pop on the left, I stirred them into the base right before I poured.  These, too, melted, giving the pop a swirly appearance.

The decoration is a piece of fruit leather cut with fondant cutters.  I applied them to the side of the mold with a butter knife.  As you can see, it’s an imperfect process — I had a hard time lining up the exclamation point properly.

Honestly, I can’t tell you how these pops taste.  I was too full from the “real” birthday cake to eat more dessert.  I can say that the dip tasted pretty good — just like cake batter.  So I assume the pops taste as good.

Day 25 — Creamy Berry Ice Pops

For the first time in days, I made ice pops for the kids today. As is usually the case when I make pops for the kids, I wanted to go with something fruit based and reasonably healthy. I decided to do a yogurt-and-berry pop:

Yogurt, berries, honey. How did I not notice the mess on the counter while I was taking this photo?

This pop took a little bit more prep work than most — I needed to puree each of the three berries with a little yogurt and a squirt of honey (I didn’t take a photo, but I ended up also adding a generous splash of milk to each berry mixture to make them thinner). But I wanted the pops striped, rather than just mixing all of the berries together.

Anyway, the extra time was worth it.  The finished pops were gorgeous. Believe me when I tell you that the photos don’t even come close to doing them justice:

Objects in the photo may be more beautiful than they appear.

Foe once, the thickness of my pop base was an asset, rather than a liability, because this color combination lent itself well to uneven, slightly slanted stripes.  I didn’t do anything to get them that way; the base just didn’t flow into even layers when I poured.   The effect was reminiscent of a sunset or, as my husband put it, very Arizona.

Oooohhh. Aaaahhhh.

These were pure pleasure to eat. They were just so pretty that it made me smile every time I took a bite. They also tasted pretty good, with each berry having a distinct flavor but also working as part of a whole. They were a good reminder that healthy foods can feel decadent, too.

Day 15 — Raspberry-Blueberry Ice Pops

After a few days of indulgent ice pops, I wanted to make the kids a healthier pop today. We have an assortment of berries in the freezer, so I decided to make a simple pop of fruit purees.

I chose blueberry and raspberry:

The very complicated ingredients

I added a splash of lemonade to each berry to improve the texture and add sweetness. I also ended up adding a spoonful of plain yogurt to the blueberries because they were not blending smoothly. It helped a little.

I need to work on pouring layered pops well. I usually have a fair amount of whatever mix I’m using fall onto the sides of the pop molds, which makes the pops look sloppy. Also, this time I think I waited too long between layers and/or didn’t thin the purees out enough, because the pops had cracks between the layers. Still, they turned out pretty enough:

Cracky and drippy, but still kind of pretty

Taste-wise, these were nice.  The yogurt really added a lot of flavor to the blueberries and mellowed out their tartness.  I think next time, I’ll add some to the raspberry layers, too.

Day 3 — Yogurt with Honey

Yogurt with honey is a breakfast staple in our house. When it’s available, we stir in fresh or frozen fruit, but often the girls just eat it plain. Since everyone enjoys it in thawed form, I decided to see what it would be like as an ice pop. For interest, I decided to swirl in some cherry-peach pie filling I had leftover from a birthday cake.

And that’s where I ran into the only shortcoming of the Zoku that I’ve found so far: I can’t figure out how to make swirled pops. The problem is that these pops are (necessarily) quite narrow, and you have to insert the sticks before pouring your pop fodder in. There’s not really room for stirring things up afterwards, and the pie filling I had was too chunky to make pouring it in with the yogurt a realistic idea.

So I decided to pretend the pie filling was like the starfruit I used the other day, and just use a spoon to stick bits of it to the side of the Zoku before I poured in the yogurt. Turns out, though, that the stuff was too sweet to freeze hard. It remained gooey and tacky, and smeared all over the Zoku when I removed the pop. The pop also came out kind of messy, though I couldn’t get a good photo of the messier side. Still, even the “neat” side wasn’t pretty:

Yogurt, honey and pie filling, aka Smeary Mess

At least I’d only made one with the filling, so it took only about five minutes of scraping goo out of the pop maker before I could freeze it again. The other two pops were plain yogurt and honey (with a little milk mixed in for pourability). I just used regular Dannon, nothing fancy. I think you could probably use Greek yogurt for these, but you’d need more milk.

I didn’t post a photo of the plain pops, since they looked rather boring. Imagine the above without the pink streaky mess. They were very tasty, though. I’m going to have to try again and give swirled pops more thought.

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