Once again, Seattle is cool and somewhat damp this weekend,ย while just about everywhere else in the U.S.ย folks are sweltering in humidity, heat, and triple-digit tempeatures. In some parts of the U.S. there are power outages due storms. I hope it gets better soon for everyone, and that when you read this you are safe, along with your loved ones and neighbors.
I'm nowย realizing that I sometimes live in a bit of a bubble here in the Seattle suburbs. Posting a brownie recipe was probably a bit offbeat for anyone in about 25 states across the U.S, at least for this week. It's just that I was enjoying them so much I had to share the recipe. So if you're in the heat,ย save the brownie recipe for later, or do what I do in the summer - bake at night or in the early morning, in a toaster oven if possible.
Instead, while taking a break to quickly cruise around Pinterest, I spotted these firecracker ice popsย from the folks at Martha Stewartย and I was instantly inspired. These areย so versatile and simple to make. I stayed with strawberries for the red, and blueberries for the blue, but for the white I played around a bit. I started with greek yogurt (dripped yogurt)ย with raw honey, then I tried them with vanilla honeyย ice cream, and finally with some whipped cream and maple syrup as the sweetener.ย Alternatively, to make this dairy-free, you canย use whipped coconut cream, cashew cream, or leave the white out and just go for red and blue pops. I think these pops will stand up to anything.
Firecrackerย Pops
Ingredients
- 2 cups of blueberries fresh or frozen
- 2 cups of strawberries stems trimmed off (fresh or frozen)
- 1 cup of plain yogurt or sub with a dairy-free choice such as cashew cream, coconut or almond milk ice cream
- 6 tablespoons of honey to be split up between the berries and yogurt
Instructions
- Puree the strawberries and 2 tablespoons of honey in a blender or food processor.
- Puree the blueberries and 2 tablespoons of honey in a blend or food processor. You might consider straining out the blueberry skins if you don't like those in pops.
- Blend 2 tablespoons of honey into the yogurt.
- Add each of the three ingredients to each pop moldย in layers. I hadย at leastย 3ย layers in each pop, alternating between each of the three colors, mixing it up every time.
- Take a thin skewer, or chopstick, and dip it into each pop toย blend the colors a bit.
- Freeze for at leastย 3 hours.
- Remove the pops from the mold by running the bottom half of the mold under warm water for about 10 seconds.
- Enjoy!
Doris Omeara says
Would
Coconut milk or coconut cream work?
Erica says
Yes, coconut cream would be ideal because itโs thicker. See the full list of substitutes in the recipe notes.
Tessa@The Domestic Diva says
Maybe if make these beautiful pops, the sun will actually shine for us...I am SO over it...this drizzle...grrrr!
Erica says
Good news - the weather report says things are about to turn tomorrow, for a long stretch. hang on!
Christy says
I pinned these just a few days ago. I'll be sure to use my Groovy mold too. My boys are going to love them!
Ann says
Do the strawberries and blueberries have to be fresh? Or can they be frozen? Looks wonderful and can't wait to try!
Erica says
I was just thinking about adding that info; no, they can be frozen as well. Thanks for asking!
Alex@Spoonful of Sugar Free says
I love these! Perfect for the 4th.
Sherry says
Yeah, still waiting for hot weather here in Seattle. I was close to coming up with a soup recipe to publish, but then I remembered it's pretty hot everywhere else!
These look so good!
Vicky says
Beautiful!