Strawberry Lemonade Popsicles
I've been entranced this summer by the gorgeous and delectable looking popsicle flavor combinations popping up all over the blogosphere. Stripes of bold fruit flavors, embedded berries, yogurt pops -- the sky's the limit!
But somehow I was lulled into some sort of advertising stupor where I thought I needed one of those $50 popsicle molds to really do popsicles right. Of course, all I really needed was some solo cups and some popsicle sticks -- does that ever happen to you? A luxury somehow becomes a "need" in your brain? I link to an article in my blog post (below) that calls this the "Culture of Unnecessaries" -- where companies lure us into recreational spending to keep ourselves entertained/happy. Innnteresting to think about.
When I saw Joy the Baker's recent post about popsicles in a dollar store mold, I went straight to my local dollar store, bought a mold (and some extra craft sticks, because the mold's sticks were flimsy), and voila! Sweet, tart, tangy, creamy Strawberry Lemonade Popsicles for only $2 plus a few ingredients. Yum!
Strawberry Lemonade Popsicles
Recipe by: Adapted from Our Best Bites and The Kitchn
Yields: about 18 of my mini-popsicles, and probably about 9 regular sized popsicles
Lemonade Layer Ingredients:
1 1/3 cups lowfat yogurt, plain or vanilla
1/4 cup fresh lemon juice
5 tbsp sugar
Strawberry Layer Ingredients:
1 pint strawberries, cored and quartered
1/4 cup sugar
2 tablespoons water
1 teaspoon lemon juice
1 cup plain yogurt
Directions:
First, make the lemonade layer mixture. Heat the lemon juice in a small, microwaveable bowl for around 45 seconds (give or take, depending on your microwave) and dissolve all the sugar into it. Pour this mixture into a medium bowl with the yogurt and whisk until smooth. Refrigerate until ready to assemble popsicles.
Make strawberry layer mixture. Place the strawberries, water, and sugar in a medium saucepan and bring to a bowl. Simmer for around five minutes until the strawberries are soft. Pour this mixture and the lemon juice into a food processor and pulse until almost pureed, but not liquefied. Chill in the refrigerator until cool, and then whisk the yogurt into the strawberry mixture until well combined.
Assemble the popsicles. Use a teaspoon or tablespoon (depending on the size of your molds) to carefully spoon alternating layers of lemon and strawberry mixture into your molds. Freeze overnight. To unmold, dip molds into warm water and gently pull popsicles out. Serve immediately (or wrap in wax paper and place in ziplock bag to store in freezer).
To read more about our "culture of unnecessaries," see more popsicle fun, or gripe at me for posting popsicles so late in the summer, please head over to Willow Bird Baking!
x-posted to cooking, food_porn, and picturing_food
But somehow I was lulled into some sort of advertising stupor where I thought I needed one of those $50 popsicle molds to really do popsicles right. Of course, all I really needed was some solo cups and some popsicle sticks -- does that ever happen to you? A luxury somehow becomes a "need" in your brain? I link to an article in my blog post (below) that calls this the "Culture of Unnecessaries" -- where companies lure us into recreational spending to keep ourselves entertained/happy. Innnteresting to think about.
When I saw Joy the Baker's recent post about popsicles in a dollar store mold, I went straight to my local dollar store, bought a mold (and some extra craft sticks, because the mold's sticks were flimsy), and voila! Sweet, tart, tangy, creamy Strawberry Lemonade Popsicles for only $2 plus a few ingredients. Yum!
Strawberry Lemonade Popsicles
Recipe by: Adapted from Our Best Bites and The Kitchn
Yields: about 18 of my mini-popsicles, and probably about 9 regular sized popsicles
Lemonade Layer Ingredients:
1 1/3 cups lowfat yogurt, plain or vanilla
1/4 cup fresh lemon juice
5 tbsp sugar
Strawberry Layer Ingredients:
1 pint strawberries, cored and quartered
1/4 cup sugar
2 tablespoons water
1 teaspoon lemon juice
1 cup plain yogurt
Directions:
First, make the lemonade layer mixture. Heat the lemon juice in a small, microwaveable bowl for around 45 seconds (give or take, depending on your microwave) and dissolve all the sugar into it. Pour this mixture into a medium bowl with the yogurt and whisk until smooth. Refrigerate until ready to assemble popsicles.
Make strawberry layer mixture. Place the strawberries, water, and sugar in a medium saucepan and bring to a bowl. Simmer for around five minutes until the strawberries are soft. Pour this mixture and the lemon juice into a food processor and pulse until almost pureed, but not liquefied. Chill in the refrigerator until cool, and then whisk the yogurt into the strawberry mixture until well combined.
Assemble the popsicles. Use a teaspoon or tablespoon (depending on the size of your molds) to carefully spoon alternating layers of lemon and strawberry mixture into your molds. Freeze overnight. To unmold, dip molds into warm water and gently pull popsicles out. Serve immediately (or wrap in wax paper and place in ziplock bag to store in freezer).
To read more about our "culture of unnecessaries," see more popsicle fun, or gripe at me for posting popsicles so late in the summer, please head over to Willow Bird Baking!
x-posted to cooking, food_porn, and picturing_food