I have never owned a popsicle mold, but after strolling the seasonal aisle at Walmart and seeing a set for under $2, I couldn't help myself and had to purchase a couple. It's summer! We should make our own popsicles! However, what I didn't want from my DIY popsicle experience was to make hard popsicles that I could have just bought for under $2. I mean, Klondike bars do exist after all, so that popsicle mold had MAJOR work to do to convince me that this was the way to eat frozen things. So, after scouring the internets and looking at different methods for popsicle making, I came up with 3 recipes made from simple ingredients with even simpler instructions, and they are so SO delish. Now I say: All hail the popsicle mold! Also, here's what I did:
1. Fresh Blackberry Yogurt Pops
Chobani Vanilla or Plain Greek Yogurt
Honey or Sugar
What to do: Mix the Chobani yogurt and honey or sugar in a bowl, adding until sweetened to taste. Cut up blackberries and mix well. Pour in molds and freeze! This one is SO creamy and tart/sweet, low calorie, and taaaasty. I loved it.
2. Fruit Juice Pops
Fresh/Store Bought Fruit Juice
What to do: Put the juice in the molds and freeze. TRICKY, huh? I used a mixture of Naked juices, canned crushed pineapple, and fresh mango juice. To make stripes pour in one layer at a time and let freeze completely before adding the next layer. If you've ever had a Pace pop, you know how good fruit popsicles can be, and I dare say that Pace's has met their match with these suckers. Yum, oh yum.
3. Peanut Butter + Chocolate Fudge Pops
What to do: You can make homemade pudding if you are fancy, but I bought straight old Snack Packs and they worked great. Mix peanut butter and vanilla pudding to your peanut butter taste preference. Add chocolate pudding and peanut butter pudding to molds and freeze.These were BEYOND. You will die the happiest of fudge pop deaths.
SO good, ya'll! The only thing is the waiting for the finished product. OH, the waiting. Therefore, be sure to purchase an extra Snack Pack or two to get you through. You're welcome.
Labels: PLA Cooks, Recipes