Tuesday, June 22, 2010


So I have been very busy trying to get my yard in shape so I can go to Maine to get THAT yard in shape...aaauuugggh!
The humidity is unbearable, but that is the Midwest...and I have to cover up head to toe to ward off rashes from plants that obviously hate me and gnats that love to bite me....doesn't this sound like the perfect day?
These super easy frozen pops are soo refreshing...gotta have them.
You'll need a rubber muffin pan or rubber frozen ice pop tray. Rubber is the key because you can just bend the pans to get these to literally POP out. You will also need wooden sticks or plastic spoons.
1 (15 ounce) can unpeeled apricot halves in light syrup, drained
2 (6 ounce) cartons of French vanilla or vanilla low fat yogurt
3 tbl honey
1 tsp lemon juice
1/4 tsp vanilla or almond extract
2/3 cup finely crushed shortbread cookies (about 10)
In a food processor, mix drained apricots, yogurt, honey, lemon juice and vanilla until smooth. Add cookies and pulse until combined.
Pour or spoon mixture into nine 3-4 ounce plastic freezer ice pop molds or seven to eight 3-5 ounce plastic muffin cups. Cover each with a piece of foil. Using a sharp knife, make a slit in the top of the foil and insert a wooden stick or plastic spoon. The foil will hold the sticks or spoons upright.
Freeze for 4 hours or until firm. Remove from freezer about 10 minutes before serving and POP them out of their molds!!!
So refreshing!


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