Wednesday, August 29, 2007

tie dye pops.

I better get this in before Summer ends. I'm thinking it makes a perfect {after school} snack!

"Blending yogurt with lemon juice results in an airy mixture that is more delicious when frozen. If fruit is not ripe, add 1/2 cup orange juice to the puree."

Plum or Raspberry Tie-Dye Pops
Makes 1 dozen 1/2-cup pops

1 pound black or red plums, pits removed, cut into pieces, or 3 pints raspberries
2 tablespoons freshly squeezed lemon juice
32 ounces low-fat or nonfat vanilla yogurt

1. Place plums or 2 1/2 pints raspberries in blender or food processor. Pulse briefly, then puree until nearly liquid, about 1 minute.

For plum pops: pass puree through large-mesh sieve to remove skin.
For raspberry pops: Pass puree through a very fine sieve to remove seeds; you should end up with 1/2 cup. Add 1 tablespoon lemon juice.

2. Blend yogurt with remaining tablespoon lemon juice in a blender until smooth.

3. Layer each 1/3-cup pop mold with yogurt and puree, adding rest of raspberries along the way. Swirl mixtures together with knife.

4. Let freeze 25 minutes, then insert wooden pop sticks halfway and freeze overnight. Pops will keep, frozen, for at least 3 weeks.

{via Martha Stewart dot com}

Great Tovolo popsicle molds can be found here.

1 comment:

  1. These look SO good! I've got to make them too - oh my goodness, red ones would be perfect for Labor Day.


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