If, in fact, you did come over sometime soon (and our fingers are crossed), my little team and I would whip you up a batch of our favorite simple, all-natural organic summer smoopsicles—quick and easy smoothie pops that run salty preservative-y saturated fat-ty high fructose corn syrup-y snacks clear out of town.
Most ingredients can be found at a farmer’s market like ours. But we’ve been known to make these pops in the thick of winter. As luck would have it, we’ve found that frozen fruit works best, so these days we squirrel away peak-season favorites in our freezer. Thankfully, though, we’re not picky. We’ll freeze and eat just about anything smoopsicle-worthy.
Basic Smoopsicle Ingredients:
1 cup plain or vanilla organic yogurt (Greek live and active bacterial culture is best)
3 to 4 Tbs concentrated fruit juice (orange, pomegranate, cranberry, any favorites will do)
1 cup fresh or frozen fruit (plus extras for testing) (strawberries, raspberries, sliced peaches, mmmmm)
Blend all ingredients, saving 2 or 3 Tbs fruit, until smooth. Pour a few Tbs of blended ingredients into pop molds. Add fresh, whole fruit layer. Add another blended layer, and fruit layer. Finish with a blended layer. Pop in pop sticks. Pop in the freezer. Wait…..
2 cups seedless watermelon chunks
3/4 cup plain or vanilla yogurt
¼ cup raspberries (frozen or fresh)
3 to 4 fresh mint leaves
1 Tbs honey, stevia, agave, maple or your favorite natural sweetener, to taste
Puree watermelon, honey and mint in blender. Pulse in yogurt and cinnamon just until smooth. Pour into pop molds and freeze. Note: we’ve been known to pop chocolate chips into this recipe post-blending for “watermelon seeds.” Mmmmm.
Mangopsicles: (inspired by Moosewood)
1 large ripe mango, peeled and cut into chunks
2 ripe bananas
3 to 4 Tbs orange juice concentrate
1/8 tsp ground cardamom
Puree all ingredients in blender. Pour into pop molds and freeze.
Sometimes it’s hard to wait.