Cool off with homemade pops
Everyone loves Locopops, the Durham-based company that churns out Mexican paletas and other frozen treats.
Locopops owner Summer Bicknell shared recipes for two such treats: Mango Lassi Yogurt Pops and Strawberry Kiwi Pops.
Enlist the children to help make the pops and you will discover no better way to cool off this summer.
These recipes and more including for Sweet Tea Pops and Grape Pops can be found on our site: nando.com/therecipe.
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Andrea Weigl
Mango Lassi Yogurt Pops
From Summer Bicknell of Locopops.
1 mango
2-3 teaspoons sugar (or to taste)
1 1/2 cups plain yogurt (regular, low fat or fat-free)
Peel mango and cut fruit away from pit. Discard pit. Puree mango flesh in food processor or blender. In a bowl, stir yogurt until smooth and creamy (no lumps!). Add sugar and pureed mango and stir to blend thoroughly. A tip for sugar: Taste your blend for sweetness. If it tastes perfect before freezing, add a pinch or two more sugar; flavors tend to diminish when frozen.
Pour into pop molds and freeze for at least 8 hours. To extract, run hot water over bottom and sides of pop mold for 5 seconds. Repeat for 5 seconds if needed. Serve immediately.
Alternatives: Try fresh blueberries or strawberries instead. Generally, you need only 1/2 cup of fruit puree to 12 ounces of yogurt. Just remember to taste test for sweetness, as fruits vary in natural sweetness.
Yield: 6 (six-ounce) pops.
Per serving: calories, 52; fat, 1 gram (13% of calories); cholesterol, 3 milligrams, carbohydrate, 9 grams; fiber, 0 grams; protein, 3 grams; sodium, 33 milligrams; sugar, 9 grams
Strawberry Kiwi Fruit Pops
From Summer Bicknell of Locopops.
2 kiwi fruits, peeled and cut into quarters
1 cup strawberries, cleaned and capped
1/4 cup water
1 tablespoon sugar (or to taste)
One drop vanilla extract
Puree kiwi and strawberries in food processor or blender with water and sugar. If mixture is too thick, add water, 1 tablespoon at a time, until mixture is easily poured but not runny. A tip for sugar: Taste your blend for sweetness. If it tastes perfect before freezing, add a pinch or two more sugar, as flavors tend to diminish when frozen.
Pour into pop molds and freeze for at least 8 hours. To extract, run hot water over bottom and sides of pop mold for 5 seconds. Repeat for 5 seconds if needed. Serve immediately.
Yield: 4 (6-ounce) pops.
Per serving: calories, 53; fat, 0 grams (0% of calories); cholesterol, 0 milligrams, carbohydrate, 13 grams; fiber, 2 gram; protein, 1 gram; sodium, 2 milligrams; sugar, 9 grams
This story was originally published June 5, 2015 at 3:39 PM with the headline "Cool off with homemade pops."