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homemade gourmet popsicles

For the hot weather, I am going to start experimenting with my lonely, unused since last year popsicle molds. You can use almost anything to create some frozen delights, just open up the fridge and investigate your ingredients...if you run out of ideas there you can head to the garden for thyme, mint, melons, etc.

Tips:: Tongue depressors from your local pharmacy can be used with paper cups. Turn your smoothies and puddings into popsicles. Be generous with your spices and sweeteners, or what tasted great in your glass may dull the flavor once frozen.

Lavender Blueberry 1 1/2 cups full-fat Greek yogurt

3/4 cup coconut milk

1/4 cup blueberry preserves (or grape preserves)

1 pint blueberries

1 tablespoon plus 1 teaspoon vanilla extract

1 teaspoon dried lavender blossoms

Creamy Coconut Banana

1 1/2 cups full-fat Greek yogurt

2 bananas, very ripe

1 cup coconut milk

3 tablespoons honey

3/4 cup unsweetened coconut flakes

Cacao Banana Date Pops

1 1/2 cups full-fat Greek yogurt

1 cup whole milk

8 large pitted dates

1 frozen banana

3 tablespoons honey

3 TS cacao powder

Peach Popsicles

1 1/2 cups full-fat Greek yogurt

1/2 cup whole milk

1/4 cup coconut milk

1/4 cup honey

4 cups sliced peaches (4 to 5 peaches)

Any Type Fruit-Yogurt Popsicles makes 4-6, depending on the size of your molds

1 pint berries or fruit like mango, banana, peach, etc. 6 T honey or 4 T Agave 4 tablespoons coconut milk 1 teaspoon lemon juice 1 cup Greek style yogurt

Bring your berries, water, and sweetener to a simmer in a medium sauce pan. Simmer for five minutes, or until berries are soft. Pour into a food processor, add the lemon juice, and pulse a few times, until fruit is almost pureed but not liquified. Chill in the refrigerator until cool.

Stir the yogurt into the berry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight.

To Make Layered Pops: Pour an inch or so of yogurt into the bottom of each popsicle mold. Freeze this until the yogurt is just set, about 45 minutes. Pour an inch of pomegranate juice on top and freeze until just set, another 45 minutes or so. Repeat in layers until the pops are filled. If your molds don't come with their own sticks, insert wooden popsicle sticks along with the third layer. Freeze another 2-3 hours or overnight, until the popsicles are solid.

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