Frozen Nostalgia (with blueberries) 2

August 12, 2015

 

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You know when you get all nostalgic for those childhood foods you haven’t eaten in years, things like bright-orange cheezies, gum balls and breakfast cereal with sugar as the first ingredient? Okay, maybe I should rewrite that sentence to just read “I”. I won’t hold you responsible for the same questionable childhood eating habits I had. Unless you want me to…

But those foods–that nostalgia! I vividly remember eating dripping chocolate fudge popsicles on hot, crowded beaches in Vancouver. Those purple, possibly grape flavoured ones too. Something that was ice cream dipped in chocolate and called a Revello? Yes. Freezies that were super sweet and also distractingly acidic, I assume from the functionally fruitless artificial flavour? Oh, how growing up ruins all the fun.

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I’m going to tread lightly around the issue of what species of popsicles we made at home (love you, Mum!). Let’s just say they were earnestly juice-filled, but very icy and not that memorable. So when I learned from the best that I could get my own retro-styled popsicle mold, complete with wooden popsicle sticks, not to mention a host of flavourful, fascinating recipes, I was all, Where’s my Visa at?

So today I bring you the first creation that came out of my new favourite summer gadget: Blueberry-lemon yogurt-swirl popsicles. Because I could have gone straight for something candy-like, as in the popsicles of yore, but if I’m going to have Little e and the Tiger start expecting homemade popsicles every summer (and I truly hope they do), I want to start with something at least partly wholesome. These are on my to-do list once I’ve worked my way up to a full-on dessert version…to be eaten when kids are abed, of course.

 

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Blueberry-Lemon Yogurt-Swirled Popsicles (Because all the best foods have double-barrelled names)

Adapted from Smitten Kitchen and Fany Gerson’s Paletas

Ingredients

2 cups blueberries
2 tablespoons honey
3 tablespoons lemon juice
1/2 cup water
1/2 cup granulated sugar
1 1/2 cups plain Greek-style yogurt

 

Directions

Place the blueberries and honey in a food processor or blender and process until as finely pureed as possible. If you don’t have a Vitamix or something similar (I don’t), you won’t get the mixture completely smooth, and that’s okay. Set aside.

Place water, sugar and lemon juice in a saucepan. Cook, stirring, until it comes to a boil and sugar has dissolved. Gently simmer for 5 minutes more. Chill syrup completely.

Whisk yogurt and chilled syrup together.

Assemble popsicles by alternating pouring a little of the yogurt mixture, then a little of the berry mixture into each popsicle mold, repeating as desired until you reach a few centimeters from the tops (to leave room for expansion as they freeze). Use a skewer or spoon to lightly swirl the mixtures together.

If you have a mold like mine, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours.

I also found it much easier to pull all the popsicles out of the mold once frozen and wrap them individually in wax paper, then stack in a freezer bag. This makes for 1) easy retrieval and 2) less mess during retrieval and 3) a Christmas-morning grin on pre-schooler faces when unwrapping. My work here is done.

XO

Ria

 

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2 comments

1 Hannah Tunnicliffe { 08.12.15 at 8:40 pm }

Gorgeous! Oddly enamoured by the wax paper wrap, what a sweet and practical idea! Yummmmmm.

2 Ria Voros { 08.12.15 at 9:29 pm }

I’ll admit, I did think how great it would be to have one of those machines that seals plastic into packages like you find REAL popsicles in. But NO, NO MORE KITCHEN MACHINES.

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