Tag: hot summer day

Peaches and Cream Popsicles

There’s nothing like eating a sweet, juicy, ripe peach on a hot summer day – but these peaches and cream popsicles made with yogurt, almond milk and almond extract make a wonderful treat on a hot day like today.

It’s in the nineties today, the kind of day where you want to either sit in front of the air conditioner and never leave the house, or swim in the pool all day – we opted for the latter.

I’ve been thinking about making a peach dessert combined with almond extract – because I love the smell of my peach-almond facial scrub, so I came up with this easy dessert using really ripe sweet peaches, unsweetened vanilla Almond Breeze^[1] almond milk and almond extract – delish! And by the way, Almond Breeze now comes in single size servings and is hosting a giveaway on Skinny Bits^[2]. Click here^[3] for a chance to win.

I used raw sugar to sweeten these, but you could sweeten them with stevia or whichever sweetener you prefer. My star shaped ice pop mold^[4], which you can find on Amazon makes 4 oz popsicles, so depending on the size of your popsicle mold, you may get different amounts.

Peaches and Cream Popsicles
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 popsicle • Old Points: 2 pts • Weight Watcher Points+: 2 pt
Calories: 78 • Fat: 0.5 g • Carb: 17 g • Fiber: 1 g • Protein: 2 g • Sugar: 16.5 g
Sodium: 59 mg (without salt) • Cholest: 1.3 mg

Ingredients:

3 medium peaches
1/2 cup 2% Chobani Greek yogurt
1/3 cup sugar (I used raw, or your favorite sweetner)
1/3 cup Almond Breeze vanilla unsweetened almond milk
1/4 teaspoon pure almond extract
1/8 teaspoon fine salt

Directions:

Halve and pit the peaches. Cut the peach halves into 1/4-inch dice until you have 1 cup. Place the diced peaches in a bowl; set aside.

Cut the remaining peaches into rough 1-inch chunks and place in the blender. Add the remaining ingredients and blend until smooth, scrape down the sides of the blender as needed. Pour the mixture into the bowl with the diced peaches and mix to combine.

Divide the mixture evenly into the popsicle molds, or disposable small plastic cups. Insert the sticks and freeze until solid, at least 5 to 6 hours.

Disclosure: This post is sponsored by Blue Diamond Almond Breeze^[5].
I only share products I use in my own kitchen
on a daily basis. I created this recipe and received compensation to do
so.

References

^{^} Almond Breeze (almondbreeze.com)
^{^} Skinny Bits (www.skinny-bits.com)
^{^} Click here (www.skinny-bits.com)
^{^} star shaped ice pop mold (www.amazon.com)
^{^} Blue Diamond Almond Breeze (almondbreeze.com)

Citrus Basil Mojito Pops

These ice pops are the perfect balance of orange, lemon and lime, plus I added fresh mint and basil from my garden which adds just a hint of flavor inspired by my favorite cocktail – mojitos! You can make these with or without the rum, I made them without so I can share them with my toddler.

These are so refreshing on a hazy, hot summer day, and I love that I know what I am putting into them. Have you ever looked at the labels on ice pops? Some of those bright colors are so unnaturally and many of the ingredients are completely foreign to me. As for the popsicle mold, sizes will vary so you make get more or less depending on the size of your mold. I bought my popsicle mold from Progressive^[1] a few years ago on Amazon, I am linking to it here^[2] for all of you who asked where I bought it. Small plastic dixie cups would work too, just freeze them for about an hour until almost set, then insert the wooden sticks so they stay in place.

Citrus Basil Mojito Pops
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 pop • Old Points: 1 pt • Weight Watchers Points+: 1 pt
Calories: 34 • Fat: 0 g • Carb: 8 g • Fiber: 0 g • Protein: 0 g • Sugar: 7 g
Sodium: 1 mg • Cholesterol: 0 mg

Ingredients:

1 1/4 cups fresh squeezed orange juice
8 tsp raw sugar, or your favorite sweetener (raw honey for Paleo)
2 tbsp lemon juice
2 tbsp lime juice
3/4 cup water
8 fresh mint leaves
8 fresh basil leaves
2 tbsp rum (optional)

Directions:

Squeeze the orange juice, I used about 2 to get 1 1/4 cups. Combine the remaining ingredients in a blender until smooth. Pour about 1/3 cup into each popsicle molds and freeze until solid.

References

^{^} popsicle mold from Progressive (www.amazon.com)
^{^} here (www.amazon.com)

Strawberry Ice Cream – This is So Not Cheating

Many people consider this type of strawberry ice cream recipe a “hack” or a “cheat,” because we’re skipping the more time-consuming and sometimes temperamental egg custard step; but even if I didn’t want to save time, and possibly eggs, I’d still prefer this method.

To be clear, I’m only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I’ll take the classic French-style every time. But, for sweet, juicy strawberries, I’m not a big fan of the subtle egginess you get with the traditional method.

For me it muddles the fruitiness, and coats the tongue a bit too much. When I eat a bowl of this on a blazing hot summer day, I want nothing but pure strawberries and cream goodness. To achieve that you need to include a lot of strawberry puree, and all that extra liquid means the texture will not be quite as luxurious. It’s minor sacrifice.

Feel free to skip the 10-second blending of the cream, but I like how it very slightly thickens the mixture. A few seconds too long however, and you’ll have whipped cream, which is going to give you a frozen mousse effect; not something I’m into personally.

By the way, rumor has it that these make some pretty spectacular ice cream sandwiches, if you can get your hands on some shortbread cookies. So, as we head into another long, hot summer, I hope you give this fast, simple, and very delicious strawberry ice cream recipe a try. Enjoy!

Ingredients:

12 ounces trimmed strawberries (one of those baskets should get you close)

3/4 cup white sugar

very tiny pinch of salt

1 tsp vanilla extract
1 cup milk

2 cups heavy cream

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