Growing up, the scorching days of summer meant we got to dig out the popsicle molds and make cool treats. My favourites were plain old pulpy OJ or blueberry yogurt pops; I remember these ones made extra big ice crystals that melted deliciously on my tongue. There was nothing like slurping the melted goodness from the bottom of the popsicle sticks. You had to hold the popsicle stick at the perfect angle so you could slurp the juice without dripping all over yourself. If it was super hot out (fry an egg on the sidewalk hot!), you would get brain freeze from eating the popsicle so quickly. Ahhh… I miss those carefree summer days as a child.
Summer days may not be as carefree as they used to be but we decided to make popsicles to help us reconnect to those childhood memories. The second reason we made popsicles was because Desiree’s mom gave us a Zoku to play with and we were dying to try it out. If you haven’t seen a Zoku, it’s like an ice cream maker but will freeze a popsicle in under ten minutes, which allows you to get creative and make layers, creamsicles or add fruit pieces throughout the pops.
Here are our favourite recipes from the day. We picked these to share as they can be made in any popsicle maker and have unique flavours. The best part of these recipes is that they are healthy and super tasty – which means you can enjoy them every sunny (or unsunny) day. Each recipe will make about 4-6 popsicles depending on the size of your popsicle mold.
Cardamom Yogurt Pops
1 cup Balkan-style plain yogurt (we used 3.5% for a creamier texture)
2 tbsp honey
1/8 tsp + a pinch of ground cardamom
diced cherries or peeled and diced peaches.
Combine all ingredients in a pourable container or measuring cup for easy pouring. Stir until well combined. Pour a small amount of yogurt mixture into popsicle molds. Allow kids (or wide-eyed adults!) to add a few pieces of fruit, then pour in a little bit more yogurt mixture and add a few more pieces of fruit. Continue layers until popsicle molds are full. Freeze until completely solid, about 6-8 hours.
Almond Butter & Honey Pops
The creamy almond flavour in these popsicles is unique and different. Almond butter has a grainy texture so if you prefer a smoother popsicle, try this recipe with smooth natural peanut butter.
3 tbsp almond butter
1 tbsp honey
1/2 cup milk
Blend all ingredients in a blender or food processor until smooth. Pour into popsicles molds. Freeze until completely solid, about 6-8 hours.
Peaches & Cream Pops
For a 100 mile diet pop, try blueberries and local blueberry juice!
1 ripe peach, peeled and chopped
½ cup orange or peach blend juice
½ cup Balkan-style plain yogurt (we used 3.5% for a creamier texture)
Blend chopped peach and a little bit of the juice in a blender or food processor until smooth. Add remaining juice and yogurt and puree until smooth. Pour into popsicles molds. Freeze until completely solid, about 6-8 hours.