Fun With Homemade Ice Pops

Lately, Abigail has been picking up the different magazines I bring in to the house and reading through them.  Or at least, flipping through them and finding pictures of food that looks good.   Last week I picked up a copy of the newest Everyday Food because it had a headline for grill desserts.  We’re always on the look-out for those, so I put the magazine in my basket and brought it home.

As it turns out the grill desserts are nothing to write home about.  I was expecting something cool and new, not pound cakes, sliced and toasted on the grill or S’mores, made on a grill.  Come on, I know this magazine can do better.   Abigail, on the other hand, was smitten by the Firecracker Ice Pops, so I told her she could make them once I picked up some yogurt.

And make them, she did.  There are quite a few steps for such a simple treat, but she persevered, and then waited overnight before sampling her handiwork.  Both kids really enjoyed the pops.  Zander thought the blueberry parts were still too tart for his taste, but he still ate his entire pop.  The recipe says it makes 10 pops, but obviously, that depends on the size of the pop-maker you use.  We used a mold that makes 4 and then put the extra ingredients in the fridge.  Later today, the kids will have the two remaining pops and we’ll use the leftovers to make four more for another day.  I think that will use up what we have.

One note about these.  I thought the other day that it was odd that these called for sugar with the fruit and yogurt.  They do need the sweetness, but I guess I was a little surprised that it didn’t call for honey.  I wouldn’t hesitate to use honey if that is your preference, and in fact, I think for the yogurt layer at least, honey would be a really tasty addition.

Firecracker Ice Pops

from Everyday Food, July/August 2010

1/2 pound strawberries, hulled and quartered (1 1/2 cups)

1/4 cup sugar, divided

1/2 pound blueberries (1 1/2 cups)

1 1/4 cups low-fat plain yogurt (we used full fat)

Directions:

In a food processor, puree strawberries with 1 tablespoon sugar.  Transfer to a small bowl.

In processor, puree blueberries with 1 tablespoon sugar.

In another small bowl, whisk together yogurt and 2 tablespoons sugar.

Pour the three mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers each.  With a skewer or thin bladed knife, swirl mixtures together in an up-and-down motion.  Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours.

Makes 10.

*For tropical pops use 4 kiwis and 1 large mango instead of the berries.