man alive it’s hot outside! hotter than blazes! and i’m enjoying the scorching sun sans humidity, unlike my comrades in other parts of the country (right, family? nebraska is sticky icky icky.) when i was little the dinging of the bells of the ice cream man sounded like the trumpets of angels, and we starting gathering up coins quick as the dickens (where ARE all of these old timer phrases coming from today?) i was always torn between the bomb pop (double popsicles, HELLO) and the strawberry shortcake cone (or its more tell-tale chocolate counterpart that inevitably stained my swimsuit.) fools would get lick-a-sticks. but at my grandmas we got fudgsicles. and it’s hard to go back from that creamy treat to something icy and less decadent, no matter how much you love the fruity flavor. enter creamsicles, by the genius that is leslie grow. she’s concocted a cold summer recipe that has my mouth watering as i type here. ew. there goes my keyboard.
from leslie: First and foremost, I want to thank the wonderful Alex of weeseerainbows.com for inviting me to post on her blog. It’s a great honor to be here and I am very excited to share healthy recipes that won’t break your bank. I’m all about living frugally and making the most out of what I have available. Sometimes that means an all-inclusive left over’s ‘stir fry’. I also scour the markets for really great deals on produce and freeze for later use in smoothies, pies, etc. That’s exactly where my inspiration for this Raspberry Lime Creamsicles came about. I made a round at the grocery store last week when raspberries were $1/pint and limes were 3 for $1! I stocked up on as many as were allowed and froze them as soon as I got home (otherwise I would eat them like candy). So with a freezer overflowing with frozen raspberries and it officially being summer, it felt like a good time to make homemade popsicles. Back home in Colorado, there is a drive-in hamburger joint called Sonic, and when I would go there, I’d get their cherry-lime slushie to cool down in the dry heat of thesummer. These creamsicles remind me of just that. (recipe follows.)
Note: You can substitute whatever fruits you have on hand or prefer. And the cream part is optional. I liked it because frozen yogurt just tastes so good! Raspberry Lime Creamsicles: yield 8 popsicles
Prep time: 15min., Freeze time: 8 hours Adapted from: mypantryshelf.com
Ingredients: 1.5 pints raspberries
1 Cup vanilla yogurt
½ Cup sugar
1 ¼ Cup water
½ Cup cream (light or heavy)
zest of 1 lime
1 Tbsp. lime juice (freshly squeezed)
8 (5oz.) waxy paper cups or popsicle molds
8 Popsicle sticks
Directions: In a small bowl, stir together ½ pint of raspberries and vanilla yogurt. Pour mixture into the paper cups or popsicle mold until they are about ¼ – ½ full. Set the cups in an 8x8in. pan (for ease in transferring them in and out of the freezer.) Cover each cup or mold with aluminum foil and poke a Popsicle stick straight through the center of the foil and into the yogurt mixture (push stick to bottom and then pull up just a bit so the stick won’t show). Freeze until set (about 2 hours). In a blender, puree the rest of the raspberries with the sugar and water. Then us a cheese cloth to strain out the seeds (should yield about 2 cups of pulp). Transfer 2/3 cup of raspberry puree into a small bowl. Add the cream, whisk well to mix. Refrigerate until needed. Pour remaining raspberry puree into a medium bowl, add lime zest and lime juice. Stir to mix well. Refrigerate until needed. There should now be 2 containers of raspberry sauce, one that is deep red and another that is creamy pink. Once the yogurt layer is froze over, remove the molds from the freezer and remove foil. Pour a layer of the deep red puree on top of the frozen yogurt (leaving room for the cream puree). Freeze again for another 2 hours. Finally pour a layer of the raspberry cream mixture into each mold and freeze until solid. To server, peel cups away from the creamsicles (run hot water over the molds if they don’t release easily). *If there is leftover puree, pour into a freezer container, freeze for 2 hours and have as a slushie for later.