Blueberry Froyo Ice Pops

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Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. Next up is my blog-pal-turned-real-life-pal Megan of Take a Megabite!

Blueberry Froyo Ice PopsI’m so excited about Cindy and Sean and Casper! I knew I wanted to make something with blueberries since there’s a boy happening, and stuff. I somehow made these ladylike with the gingham tray and the not-so-blue pops, but just believe that I had that little fella in mind for real!

So these ice pops are seriously blueberry goodness. I used two whole pints and kinda winged it with the mix-ins and yogurt amounts. Next thing I knew it filled up all 10 of my ice pop molds exactly! That’s the kind of thing that can only happen when you don’t try, I think. So just know these are dreamy, tart, and the blueberry-est.

Blueberry Froyo Ice Pops

So mostly, congrats, Cindy! And yay Sean! And I can’t wait to meet you, Casper! I can’t wait to visit and split a donut with that dude.

So freeze these up in honor of Cindy’s mad momming skills!

[recipe]

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Blueberry Fro-Yo Ice Pops (makes 10)

2 pints blueberries

1/2 cup + 2 T sugar

2 heaping T goat cheese

1 cup greek yogurt

2 T maple syrup

1 t vanilla extract

Place the blueberries and sugar in a saucepan. Cook until boiling and mash with a potato masher for 5 minutes. Puree and strain through fine mesh strainer into a large bowl. Whisk in goat cheese.

In a separate bowl stir the greek yogurt, maple syrup and vanilla together. Layer the blueberry puree and yogurt in ice pop molds. Insert sticks. Freeze overnight! [/recipe]

Strawberries and Yogurt Brûlée

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Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. First up is a recipe from Nicole of Dula Notes.

Enjoy!! -Cindy

Strawberries and Yogurt Brûlée

Hey Hungry Girl Por Vida readers! Cindy’s blog constantly inspires me, so I’m honored she asked me to share a recipe with you.

Strawberry Yogurt Strawberries and Yogurt BrûléeSummer is in full swing and I don’t know about you, but the last thing I want to do is turn on my oven. Dinner is usually grilled outside or a big easy salad these days. Thankfully seasonal summer produce hardly needs to be tinkered with for delicious meals.

The smell of strawberries at the farmers market has been particularly intoxicating lately. My favorite way to eat strawberries is fresh, right off the stem, but sometimes I crave dessert with extra flair. Insert this recipe for fresh strawberries, a good dollop of creamy yogurt and a crunchy brûlée topping. It only has 4 ingredients, comes together really quickly and ends up looking so fancy that it will kill at any summer party. It’s also pretty guilt-free and you get to use a blow torch, which is pretty cool.

Strawberry Yogurt  Brûlée

[recipe]

Print Recipe

Strawberries and Yogurt Brûlée

Serves 2, adapted from Lottie+Doof

Notes: If your ramekins are larger, adjust the ingredients accordingly. If you don’t have a blow torch, place the ramekins on a rimmed baking sheet and place right under your preheated broiler for 2-3 minutes. Watch carefully.

10 medium-large strawberries, quartered

1/2 cup plain greek yogurt, 2% or whole

1/2 teaspoon vanilla extract

2 teaspoons + 2 tablespoons turbinado sugar, divided

1. In two – 3 1/2 inch ramekins, fill each about 3/4 of the way up with strawberries.

2. In a small bowl mix together greek yogurt, vanilla extract and 2 teaspoons tubinado sugar. Divide yogurt mixture between both ramekins and cover the strawberries. Make sure no strawberries are poking out or they will char. At this point, you can cover the ramekins with plastic wrap and keep in the fridge until you’re ready to add the brûlée topping and serve, 1-2 days ahead of time.

3. When you’re ready to serve, sprinkle each ramekin with 1 tablespoon of turbinado sugar in an even layer over the yogurt. Use a blow torch or culinary torch to heat the sugar until bubbling and dark brown, but be careful not to burn it. Serve immediately.[/recipe]

 

Blueberry Lime Frozen Yogurt Pops

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Can’t stop, won’t stop with the popsicles, guys. It’s summah! I have to.

Also, in the summer…I have to ride my bike. It’s so fun! and it’s one of the 3 forms of exercise that I don’t completely abhor (…walking and swimming are the other two, in case you wanted to know).

The thing is, I’m a super-nerd about wearing a helmet…safety first, y’all. I mean we’re all just one errant pebble or careless driver away from spilling our brains all over the pavement and I am just so not into that. I like my grey matter trapped tightly in my skull. Call me picky, I guess. Anyway, my helmet is a little too small for me…like I feel like I’m being choked and maybe it’s the kind that makes me have an oddly shaped, alien noggin. It’s a “universal size” lady helmet and I guess my head is just not within the universal scope. I mean, can’t a girl with a watermelon for a head ride with a teensy bit more comfort and style?

So, yesterday, I busted out the tape measurer and went on an internet quest to find a helmet that is large enough to fit my massive dome and I think I found the one! It’s cute-ish and will hopefully keep my coconut un-cracked and my anxiety levels at a minimum throughout the summer.

HOORAY, for bike safety!

Enough brains-on-the-pavement imagery and more popsicle talk!

These pops combine bright blueberries with creamy yogurt and zesty lime. I use maple syrup to sweeten these because I have a thing for maple + blueberries and I think it’s super good on yogurt too. You could totally use another sugar if you prefer. This recipe is super easy, even though we are turning on the stovetop for a bit. The berries are simmered in the maple until their deep purple color bleeds into the syrup, then lime juice and zest are stirred in. The yogurt portion comes together with some more maple syrup, lime zest and juice, plus some quick whisking. Then everyone is layered into the molds, all willy-nilly, for a swirled effect. I love, love these pops not only because they are gems to look at, but also because they are so fruity, creamy, sweet, and tangy. They manage to be both refreshing from the bright fruit and citrus, while feeling creamy and decadent from the yogurt.

[recipe]

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Blueberry Lime Frozen Yogurt Pops

I use (and love) this ice pop mold. This recipe makes enough to fill all 10 pop molds. Depending on your set of molds, you may have more of less (freeze any extra into ice cube trays and blitz into a smoothie). Depending on the sweetness of your berries and personal preference you can reduce the maple syrup to 1/2 cup, total. 

1 pint blueberries, rinsed and dried

2/3 cup maple syrup, divided

1 1/2 cups greek yogurt

zest and juice of two small limes, divided

In a saucepan combine 1/3  cup of the maple syrup with the blueberries. Heat over high and bring to a boil. Turn down to a simmer and cook 1-2 minutes, until the berries release their juices and become soft, but do not all burst and become mushy, stir in the zest and juice of one of the limes. Remove from the heat and set aside to cool a bit.

In a bowl whisk together the yogurt, the remaining 1/3 cup of maple syrup and zest + juice of the remaining lime.

Spoon some of the blueberry mixture into each mold, followed by yogurt — there’s no real method to this, btw…but don’t fret, it will be pretty, and more importantly, delicious regardless of how you layer it up — until all of the molds are filled. Since the yogurt is thick enough, you can insert the sticks now, as they will stay in place. Freeze until solid, at least 4 hours. [/recipe]

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