Once again, Seattle is cool and somewhat damp this weekend, while just about everywhere else in the U.S. 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 now 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, 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 pops from the folks at Martha Stewart and I was instantly inspired. These are 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) with raw honey, then I tried them with vanilla honey ice cream, and finally with some whipped cream and maple syrup as the sweetener. Alternatively, to make this dairy-free, you can 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.
- 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
- 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 mold in layers. I had at least 3 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 to blend the colors a bit.
- Freeze for at least 3 hours.
- Remove the pops from the mold by running the bottom half of the mold under warm water for about 10 seconds.