Popsicles seem to be a thing now, don’t you think? If you’re on Pinterest (follow me!) your feed has probably had some Popsicle “recipes” this summer because they are just SO easy to make. And you can fill them with whatever you want so they can even be – dare I say – healthy! I made a batch of Berry Yogurt Popsicles over the weekend for us to enjoy on hot summer nights after dinner on our back deck – sounds kind of idyllic, right? It’s time for you to make your own before the summer is over! Ps. We bought our mold at the Christmas Tree Shop.
You will need 1 1/2C each of frozen blueberries and strawberries, 1 6oz container vanilla yogurt, 2 Tbs sugar, and Popsicle molds. Note – use whatever fruit you want. Also use whatever yogurt you want (low-fat, plain, Greek)! Use however much sugar you want (or don’t want as the case may be). This is based on Martha Stewart’s Firecracker Ice Pop recipe.
Defrost your berries.
Once defrosted blend strawberries with 1 Tbs sugar. Spoon into your Popsicle mold.
Add about 1 Tbs of yogurt into each mold on top of the blended strawberries. Solicit your toddler for help, like I did!
Repeat with blueberries and more yogurt. Put the top on your molds and freeze over night.
We are really big into picking our own fruit at local farms (peach picking) (strawberry picking), so you bet we added pick your own fruit for every fruit grown locally to our Summer of Us list! I thought I’d share our most recent trip to go blueberry and raspberry picking. Blueberries are pretty much the favorite food of most toddlers, including ours, so we had a blast picking and eating blueberries all morning long! Oh, and we picked raspberries too, which my husband and I really love but Z was more into holding the container than snacking on the raspberries. And don’t worry – baby M was there too and slept in my Ergo the entire time, very newborn of him. I think he’ll appreciate picking his own fruit next year, for sure.
Her motto: pick one, eat a handful!
These may have been the sweetest most perfect raspberries I’ve ever had.
Family pick your own fruit #selfie complete with squinty faces, crooked sunglasses, and an overflowing pint of blueberries!
You really ought to go fruit picking this summer, it’s a blast!
A few notes if you go this summer:
– If you live in MA – you still have chance to strawberry pick if you go now! Blueberries and raspberries have just started now. Peaches will be the end of this month or early August. Blackberries are late August.
– I find pickyourown.org to be very helpful to know what fruit is ready for picking and when – click on your state on their homepage for more info.
– We love to pick at Sweet Berry Farm in Middletown, RI (which is where all of these photos are from) – but farmfresh.org is great to find farms close to your house (or whatever zip code your search from). This site also lists farm stands if you don’t feel like doing the picking yourself and just want buy fresh fruit someone else picked!..
I am always looking for a reason to use my cute mini Bundt cake pan, so when we had just a few blueberries left from our pick-you-own blueberry trip last week I knew just what to make. We used this recipe for Buttermilk Blueberry Bundt cake, reduced it by half, made a few other edits (see below) and made them into mini Bundts instead of one giant cake. Good call, right?
Prepare your ingredients as directed by the recipe. We substituted half the oil with apple sauce to save calories. We also halved the entire recipe, which was the perfect amount to make 6 mini Bundt cakes.
Grease the heck out of your mini Bundt cake pan – this time we used Pam spray and it worked great. Spoon batter into your mini Bundt cake pan until it’s about 1/3 full. Sprinkle with blueberries. Then fill the mini Bundts with remaining batter and sprinkle with a few more blueberries. Bake at 350 degrees for 30 minutes. Do the toothpick test and make sure it comes out clean and you know they’re done.
Let your mini bundts cool in the pan and then turn them out onto a cooling rack.
Mix your glaze – we used a ratio of 1 part milk to 3 parts powdered sugar. Drizzle over mini Bundt cake right before serving.
Look at all those blueberries – enjoy!
We had just a few strawberries left from our pick-your-own adventure so I thought it would be nice to mix the remaining strawberries with some other fruit to create a Mixed Fruit Crisp. Let’s be honest, you can make a crisp from just about any fruit out there – peaches, blueberries, apples, blackberries, rhubarb, etc… so why not mix a bunch together? Here’s what I did…
Cut your fruit into bite size pieces, here I have blueberries I tossed in whole and strawberries. And then I added…
Add about a teaspoon or 2 of corn starch to your fruit mixture to make sure the juices thicken when you bake.
Mix your crumble (Ina and Martha both have great recipes for the topping).
Top the fruit with the crumble.
Bake according to your crumble recipe and enjoy while still warm!
Z loves her pompom tank, but I am not sure how long those pompoms will actually stay attached. D’oh.
We have 2 really nice, large rhododendron plants in our yard and they suddenly bloomed earlier this week!
We went to a 30th birthday party Saturday night where the drinks were strrrrrong. We decided Georgetown cupcakes would help us feel better the next morning.
We tried vanilla birthday, hummingbird (banana bread cupcake w/ cream cheese icing!), chocolate squared, and lava fudge.
Since blueberries are in season, we made some yummy muffins from our favorite recipe.
Lately, Z loves to stand on our bay window, look outside, and play with our Christmas Cactus.
Have a great Memorial Day weekend!