It doesn’t feel much like a Popsicle kind of day with the rain streaming down the windows. I’m back in jeans, boots and a cardigan this morning, but I will admit the cool, overcast weather was perfect for gardening this weekend. I put in two Better Boys, two Lemon Boys and two California Wonder red bell pepper plants.
Before long, we’ll be melting in the sun and enjoying dinners made with thick, fresh slices of homegrown tomato. And for dessert, it might be nice to have a treat from this new cookbook, “Pops!” by Krystina Castella. This book offers icy treats for people of all ages, but as I flip through it I realize the recipes all seem very grown-up. By that, I don’t mean they call for alcohol. I mean they are some really unusual and sophisticated freezer pops.
For example, here are some recipes in the book:
* PB & Sesame Raspberry Pops
* Banana & Date Pops
* Sugar Pumpkin Pops
* Ginger Lemon-Lime Pops
* Vanilla Soy Ice Cream Pops
* Pomegranate & Apple Pops
* Mulled Cider & Walnut Pops
* Thai Iced Coffee Pops
If you’re like me, you’re starting to forget how dreary it is outside and you’re wishing you had one of these unique pops in your hand. Well, you have a chance to win this cookbook if you leave a comment on this blog entry and tell me what is your favorite kind of freezer pop, or who do you know who would love the pops recipes in this book. The deadline is 5 p.m. Wednesday; I’ll announce the winner on Thursday.
I’ll share two below to get the juices flowing.
Chocolate Soy Ice Cream Pops
Makes six 8-oz. pops
4 egg yolks
1 1/3 cups confectioners’ sugar
1 1/2 tsp. cornstarch
1 tsp. pure vanilla extract
2 cups plain soymilk
1/2 cup chocolate chips
1 cup soy yogurt
1. Combine the egg yolks, sugar, and cornstarch in a bowl and beat until the mixture is smooth. Stir in vanilla extract.
2. Heat the soymilk in a saucepan. Add egg mixture and chocolate chips. Gently heat the mixture, stirring until thick and smooth. Refrigerate the mixture for 2 to 3 hours.
3. Fold the yogurt into the soymilk mixture and pour mixture into an ice cream maker. Prepare according to the manufacturer’s instructions, halting the freezing process before the ice cream is fully set.
4. Scoop the ice cream into pop molds, insert the sticks and freeze for 8 hours.
5. Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds. Serve.
Bing Cherry & Vanilla Pops
Makes six 8-oz. pops
3 cups pitted, halved bing cherries
1 cup cherry juice
1 cup plain yogurt
2 tsp. pure vanilla extract
2 tsp. honey
1. Combine 2 cups of the cherries with cherry juice, yogurt, vanilla extract, and honey in a food processor or blender; process until smooth.
2. Stir in remaining 1 cup cherries.
3. Fill pop molds with the mixture. Insert the sticks and freeze for at least 6 hours.
4. Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.
Alternative: Use 3 cups sour cherries. Simmer all of the cherries with 1 cup cherry juice and 1/4 cup sugar over low heat for 10 minutes. Let cool, then combine with the yogurt, vanilla extract and honey and fill the pop molds.
Source: “Pops!” by Krystina Castella