Technically, we aren’t supposed to call them “popsicles.” That’s a registered trademark. But ice pops, creamy pops made with milk or yogurt, and other fruity desserts-on-a-stick are having a moment. You might be seeing them pop up on your Instagram feed, in bright colors, made with orange and mango and filled with pieces of fruit.

Because pops are versatile and easy to make, it’s worth it to try them at home, says baking and dessert blogger Vallery Lomas.

You need only fruit juice, or iced tea, and whatever fresh or frozen fruit you have on hand. You can add milk, cream, chocolate or even the last of that swig of St. Germain or bourbon if that’s what it takes to cool off.

Lomas recently posted an Instagram video class for her blueberry, Greek yogurt, and coconut milk pops.

“I started making popsicles because I lived in an apartment with no air-conditioning,” Lomas said. “I like them for a summertime breakfast or snack because I can control what’s in it. I get good fat from the yogurt and it keeps me full.”

Ice pops also a make a good cooking project for kids, allowing them to combine fruits, even though freezing and unmolding time do require a bit of patience.

Pops are also great for serving at a social distance. Just grab a stick and keep it moving.

BLUEBERRY-COCONUT GREEK YOGURT POPS

Makes 10

1 ½ cups (12 ounces) Greek yogurt

3/4 cup (6 ounces) full fat coconut milk

4 tablespoons granulated sugar*, divided

1 ½ cups fresh or frozen blueberries

*Honey can be used instead of sugar, and adjust to taste

In a large bowl, combine the Greek yogurt with the coconut milk and 1 ½ to 2 tablespoons of sugar or honey. Stir vigorously until you have a smooth consistency. Taste and add more sweetener, if desired. Set aside.

Make the blueberry sauce by combining the blueberries with the remaining 2 tablespoons of granulated sugar or honey in a small pot. Cook over medium heat until the blueberries start to break down. Stir and continue cooking until it reaches a jamlike consistency. Remove from heat.

Place a tablespoon of the yogurt mixture in each mold. Add a tablespoon of blueberry sauce. Top with another tablespoon of the yogurt. Continue alternating until the mold is nearly full. Place the top on the mold and add the sticks. Freeze for six hours.

Once the ice pops are completely frozen, place the mold under running water so that they will loosen. Remove and enjoy immediately, or place in the freezer in an air-tight container with parchment paper dividing each row. These are an easy grab-and-go breakfast for summer, or a cool treat for any time of day.

Recipe courtesy of Vallery Lomas; foodieinnewyork.com

LEMON ICE POPS

This ice pop recipe can be adapted for any fruit you have on hand. You can also add lime or coconut. For pretty pops, drop thin slices of lemon and lime into the mold before adding liquid.

Makes about 10 pops

3/4 cup sugar or ½ cup honey

1 cup water

½ cup freshly squeezed lemon juice

Zest of 2 lemons

Using a saucepan, dissolve sugar into water, stirring continuously. Add juice and zest and bring to a simmer. Remove mixture from heat and allow to cool. Taste and adjust sweetener, if needed.

Pour lemon mixture into molds, add sticks and freeze for 6 hours.

STRAWBERRY CREAM POPS

Makes about 10 pops

Any fruit you have on hand can be made into a creamy pop. For a mocha version, replace fruit with 2 tablespoons of unsweetened cocoa powder and 1 tablespoon of espresso powder. For a refreshing floral pop, use honey and replace fruit with a pinch of culinary lavender.

2 cups strawberries, hulled and quartered

1 cup Greek yogurt

½ cup whole, coconut, soy, or almond milk

¼ cup sugar or honey (to taste)

½ teaspoon vanilla

Pinch of salt

Using a blender, puree all ingredients until smooth, scraping down sides. Taste and adjust sweetener.

Pour mixture into ice pop molds, add sticks and freeze for 6 hours.

Tribune Wire

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