I went on a bender earlier this summer and stocked my freezer full of homemade popsicles. I bought a mold for 3" popsicles, and a bunch of sticks, and went to town!! I blended up strawberries, blueberries, raspberries and yogurt, or bananas, pineapple, frozen mangos, or straight-up strawberries and yogurt. The girls really enjoyed having them as summer treats, and I felt good that they were getting real food in their treat. I found enough sweet fruit that I never added any sugar!
The ultimate, though, was when I figured out how to sneak a vegetable into these popsicles. When I had been pureeing sweet potatoes for baby Clara, I was amazed at how sweet they actually could get after roasting them in the oven, and how luxuriously smooth the texture would get. I experimented with adding chocolate chips, and a little milk, and it was like pudding. Seriously, I had everybody fooled - my sister, my neighbor, and his daughter who LOVES chocolate. There's a tiny bit of aftertaste when sampling it as pudding, but almost none of that when it's frozen. You will love these!! Although, keep in mind that the amounts are approximate, because of course I didn't write it down immediately after I made them. :)
1 large sweet potato
½ C. chocolate chips
½ C. milk
Roast the sweet potato in the
oven for at least an hour at 400°, until it's very soft and there’s golden-brown syrup coming out
from under the peel. Peel the sweet
potato and put it into the blender. Add
the chocolate chips to the hot sweet potato, and stir it a little bit so the
chocolate chips melt. Add the milk, and
then thoroughly blend it until it’s very smooth. Pour the mixture into 3-oz popsicle molds and
allow to freeze. They may be difficult to remove, so refreeze immediately after removing from the mold.
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