Popsicle recipes are all the rage these past few summers, though homemade popsicles are hardly a new idea.
Back in my kid raising days, buying packaged popsicles was relegated to the trucks that appeared with their tinkling bells, and colorful pictures of frozen treats. They turned the neighborhood upside down until every child had picked out a favorite.
On days when the popsicle truck missed our street, the two goof balls you see above settled for mom's creative versions.
Those frozen delights weren't such bad deal for Jason and Lauren. After all, a treat is a treat, and we had a good time turning not so prime time fruits and creamy yogurts into an endless variety of after lunch desserts.
The frozen molds were the most fun for my kids. We had quite the collection, so each kid could make his own batch of pops, thus eliminating squabbles over who was the owner of their frozen masterpieces.
With Seattle experiencing an unusually warm summer, I decided to bring back those happy memories and make these nectarine popsicles with fresh Greek yogurt and local honey.
My ever-present Magic Bullet did a fantastic job of pureeing the nectarines with fat free half and half, then the yogurt and honey hit the blender in a separate container.
After filling my molds with half of each mixture, they sat in the freezer for a few hours until after dinner when Mr. Mike's sweet tooth hit.
At first glance, when I placed dessert on the picnic table, he wasn't quite sure what I was feeding him now. It's a hazard being the taste tester in my kitchen at times.
But once he picked up his popsicle and bit into sweet nectarine, yogurt and honey, the popsicle was gone in a flash, and seconds were on the way. You just can't beat a homemade popsicle!
If you're celebrating the 4th of July, enjoy! Children under the age of 1 year shouldn't consume honey due to "Clostridium botulinum, which can germinate in a baby's immature digestive system and cause infant botulism." If you're serving these to toddlers, use sugar instead.
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