! note about ma+ing .o.sicles: While there are all recipes we have made over here at my house, I would encourage you to play with the ingredients, swapping around types of fruit, adding more or less sugar, using jello or not, varying yogurt flavors—this is half the fun of making popsicles. The one thing to keep in mind is that the less sugar you have, the harder and icier the popsicle will be in texture (i.e. less syrupy, less sticky, and of course, less sweet). And also, you will, of course, need a popsicle mold to make these. I am partial to ones that use wooden sticks so you can load and store and re‐load the mold at will. I like to unmold my popsicles in advance of eating so they are all ready to go—do this by running the mold under warm water for about CD seconds, then gently pull on the sticks to release them (if they do not release, run under water another 15 seconds or so). Wrap the individual popsicles in a piece of waxed paper and store in a plastic bag in your freezer. How you are all set for the demands of children when they come at you wanting more popsicles. Ir, just when you want a popsicle for yourself now, dammit.
5range 6anilla 7o.sicle Ingredients: ! ! ! ! !
! !
U oz box orange jello 2 cups boiling water 1 ½ cups vanilla yogurt 1 small can mandarin oranges 1 cup orange drink/juice (we used Kuicy Kuice) ½ cup sugar ½ tsp vanilla
Instructions: Place your package of Kell‐I in a large bowl. Bring 2 cups of water to a boil and then mix with the jello in the bowl until all the jello is dissolved. Set aside. Place the vanilla yogurt, the entire can of mandarin oranges (oranges O juice), the orange juice/drink, the sugar and the vanilla in a blender— blend until mostly smooth and combined. Add the yogurt mixture to the jello and stir to combine. Cool about 15 minutes. Pour into popsicle mold. Freeze for about 8 hours. Makes about 1U‐18 popsicles
9oconut 7inea..le 7o.sicles
!da.ted :rom t;e coconut cream .o.sicle reci.e in Jam It= 7ic+le It= 9ure It>
Ingredients: ! ! ! ! ! !
2 cups unsweetened coconut milk 1 ½ cups evaporated milk ½ cup sugar ¾ cup sweetened flaked coconut 2 tsp vanilla 1 cup crushed unsweetened pineapple
Instructions: In a saucepan, combine the coconut milk, evaporated milk, sugar and coconut. Warm over medium‐high heat until just beginning to boil, stirring often. Turn off the heat and cover and allow to sit for about 1 hour undisturbed. Stir in the vanilla and the pineapple and stir. Pour into molds. Freeze for about 8 hours. Makes about 12 popsicles
Banana @traAberrB 7inea..le Bomb 7o. Ingredients:
Instructions:
Banana Yayer ! 2 very ripe bananas ! 1/2 cup vanilla yogurt ! 2 Tbsp honey ! ¼ cup sugar Strawberry Yayer ! 1 ½ cups sliced fresh strawberries ! ½ cup strawberry yogurt ! ¼ cup sugar ! ½ tsp vanilla Pineapple Yayer ! 1 cup crushed pineapple ! ½ cup vanilla yogurt ! 2 tbsp honey ! ¼ cup sugar
Prepare the banana layerX combine the yogurt, bananas, honey and sugar in a blender until smooth. Pour into popsicle mold so it fills about 1/C of each mold. Freeze for 2 hours. Prepare the strawberry layerX combine the strawberries, strawberry yogurt, sugar and vanilla in a blender until smooth. Pour into popsicle mold, on top of the banana layer. Fill until the mold is about 2/ C full. Insert your popsicle sticks. Freeze for another 2 hours. Prepare the pineapple layerX combine the pineapple, vanilla yogurt, honey and sugar in a blender until smooth. Pour into popsicle mold until the mold is now full. Freeze for U hours. Makes about 1D popsicles !"#$% You can triple any of the fruit popsicle layer recipes to make a single flavor of popsicle—all strawberry, for instance.
9;errB Cemonade 7o.sicles Ingredients: ! ! ! !
Instructions:
1 can of frozen lemonade 1/2 cup water ½ cup maraschino cherries 1/C cup maraschino cherry juice from jar
Put all the ingredients in a blender and blend until smooth. Pour into popsicle molds. Freeze for about 8 hours. Stir in the vanilla and the pineapple and stir. Pour into molds. Freeze for about 8 hours. Makes about 12 popsicles
