Popsicles also known by their new trendier name, palettas, have become uber hip. A rainbow of paletas is popping up all over the place in funky flavors, making it easier to get your lick on. But as with most things, I want to make them myself.
See also: DIY Churro Ice Cream Sandwich
I remember my mom making popsicles for us as kids, though truth be told, I just remember the molds, and not really the flavors. I went in search of molds a couple years back, finding some cheap plastic ones, though I have currently added these beauties to my Amazon wishlist.
Popsicle possibilities are endless and that's part of the fun of being able to make them at home. Lavender and blueberry cream or a Manhattan cocktail popsicle? Um, yes please!
Since I am trying to stay on the healthy side of treats, I've been making smoothies and freezing them as popsicles, or blending up fresh fruit with yogurt and freezing it up. There is so much amazing fruit in season right now, you can't help but feel inspired to create delicious fruity pops.
Pineapple Yogurt Pops:
Ingredients: 1 Pineapple, Roughly Chopped and Pureed ½ Cup Yogurt (Any you like, even your homemade yogurt)
Procedure: Peel pineapple and roughly chop. Puree in a food processor (you can make it very finely pureed or you can leave chunks).
Add in yogurt and puree again. Pour into popsicle molds and freeze.
To remove from the mold, run hot water on the base of the mold.
Eat popsicles.
Banana Coconut Chia Seed Pops:
Remember that Banana Coconut Chia Seed Pudding we made a couple weeks ago? It also makes an awesome popsicle.
Ingredients: 6TBSP. Chia Seeds 2 Cups Coconut Milk 1 tsp. Vanilla Extract 2 Bananas, Frozen, Slightly Thawed Fresh Blueberries
Procedure: In a large mason jar, pour in coconut milk and vanilla extract. Add chia seeds, screw on lid and shake to coat all the chia seeds. Scrape down any chia seeds stuck to the lid or sides, so that all the chia seeds are covered in coconut milk. Peal and puree the frozen bananas until they are smooth. Mix into the coconut milk and chia seeds. Place in the refrigerator and leave overnight.
Fold in blueberries, then pour into popsicle molds and freeze.
To remove from the mold, run hot water on the base of the mold.
When you remove your pop to eat, roll your pop in toasted coconut.
Smoothie Pop: This is one of the few times in the kitchen where I don't measure. A bit of this, a dab of that...it's a lot of fun to play mad scientist.
Ingredients: 1 Banana, Overripe Mango Cherries Peach Splash of Apple Juice Fresh Mint
Procedure: Pit the fruit that needs to be pitted (of course). Puree everything in a blender. Pour into the popsicle molds and freeze.
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To remove from the mold, run hot water on the base of the mold.
Throw a pops party and invite all your friends.
Rachel Miller is a pastry chef and food writer in Phoenix, where she bakes, eats, and single-handedly keeps her local cheese shop in business. You can get more information about her pastry at www.pistolwhippedpastry.com, or on her blog at www.croissantinthecity.com.
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