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Baking Expert
Catherine Christiansen
Dog Days of Summer
“The Bomb” Pops
Strawberry Balsamic Yogurt Pops
Fudgesicles Two Ways
Definitely too hot in the kitchen, and even too hot in the shade. The only answer is to open the freezer, stick in your head and come out with a Popsicle in your mouth. Sweet, drippy frozen joy.
The recipes below are just the tip of the iceberg when it comes to frozen treats on a stick. All you need is bit of imagination, some fruit, a splash of juice, or perhaps yogurt or pudding. The equipment needed are a freezer, disposable paper cups and wooden sticks, or groovy plastic freezer pop molds. One thing to remember: once frozen, many of your mixtures will lose a bit of their punch to the ice, so make sure your base mixture is full of flavor.
This month’s first recipe is a fruit-filled take on the classic ice cream truck offering, bomb pops. It takes a little freezing time between layers, but the end result is well worth it. Plus you get to stick your head in the freezer more than once.
Balsamic vinegar and strawberries are a match made in heaven. Add a big dollop of creamy, dreamy Greek yogurt, a sprinkling of sugar and a pinch of fresh basil. The result is a grown up popsicle that will chill and thrill.
Finally, homemade chocolate pudding gets a boost from espresso or malt powder for a swell variation on fudgesicles. Chocoliscious brain freeze coming right up.
To me, the best part is a numb tongue and frozen lips while the rest of the body is melting in the heat. Mmm, summer.
Read more about Catherine Christiansen.
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