popsicles Archives - Eat. Drink. Love.

September 30, 2011 by Stephanie

While the calendar may say it is fall, it’s certainly not feeling like it here in Florida. And despite my attempts to make it feel like fall inside our home by burning apple and pumpkin scented candles, it has been in the 90′s this week and it has been pretty yucky and humid! What’s up with that, yo?!! As I was driving home from work this week, I got this idea to make these amazing creamy pumpkin popsicles. I drove straight to the store to get the ingredients. Back in August, I saw this recipe for oreo popsicles from Kita at Pass the Sushi. I bookmarked her recipe because it sounded so simple and looked so delicious! I used her base of cream cheese and Cool Whip for these pumpkin popsicles and they turned out SO good!! (By the way, Kita, I also made your PB Oreo version, they were amazing!).

The best part about these popsicles is that they are really low in fat and really low in sugar! I used fat-free cream cheese and sugar-free Cool Whip. These pops were the perfect fall treat for these never-ending warm days!

Creamy Pumpkin Pie Popsicles

Ingredients:

– 1 8-ounce package fat-free cream cheese

– 1 container sugar-free Cool Whip, thawed

– 3/4-1 cup canned pumpkin (depends on how much pumpkin flavor you want!)

– 1 1/2 tsp. pumpkin pie spice

– graham cracker crumbs (optional)

Directions:

1. In a bowl, whip the cream cheese until it is light and fluffy. Add in the pumpkin and pumpkin pie spice and mix until well-combined. Fold in Cool Whip. Pour mixture into molds and sprinkle some graham cracker crumbs on the bottom. Freeze overnight.

Notes:
- Note that I didn’t indicate a serving size for this recipe. How many popsicles this makes will depend on your popsicle molds. Mine are pretty big so I only got 5 out of this. But, if you use smaller molds or dixie cups, you will get more!
- I did not add sugar or artifical sweeteners to this because I felt they were already sweet enough for my tastes, but you can certainly add some if you would prefer!
- While I really loved the graham cracker crumbs with these, I found that most of the crumbs just fell right off when I removed them from the molds and it made quite a mess. Not sure if I would use them again. If anybody has better suggestions to make them stick better, please let me know!

Strawberry Mango Pops

June 18, 2011 by Stephanie

It’s been ridiculously hot and dry here in Florida. We’ve barely gotten any rain and there is a pretty serious drought right now which makes it even more unbearable to live here! These strawberry mango pops are the perfect snack for escaping the heat! My husband has been on a popsicle kick lately and I’ve always wanted to try making our own, healthy popsicles using real fruit. I used Splenda to sweeten these so they could be sugar-free, but you can always use regular sugar if you wanted to.

These popsicles came out perfectly! I can’t wait to create more using different fruits and flavors! Stay tuned for more popsicle recipes this summer!

Strawberry Mango Pops

Makes 6 large popsicles

Ingredients:

– 1 heaping cup diced mango, fresh or frozen

– 1 heaping cup whole strawberries, fresh or frozen

– 1 cup skim milk

– 1/2 cup water* (you may not need as much water if you use fresh fruit)

– 1 tbs. Splenda or regular sugar

– Juice 1 lime

Directions:

1. Combine all ingredients in a blender until smooth. Pour into popsicle molds and freeze for at least 6 hours.

Notes:
- I used frozen fruit for this recipe, so I needed more liquid to get the mixture smooth enough. I added water to do this, but you may find that if you use fresh fruit, just the milk will suffice. If you want to use fresh fruit, I recommend just using milk, check to see if the mixture is smooth enough and then only add the water if you need it.

- Don’t own popsicle molds? No fear! You can also make these using small Dixie cups and popsicle sticks. You can find both of these items at your grocery store!

- This recipe made 6 large popsicles using these popiscle molds that I purchased on Amazon.