Easy, Healthy Strawberry Freeze Pops

*Disclosure- I received the mentioned product courtesy of the sponsor for the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

  
Labor Day is usually the time we start thinking about summer's end, but given how hot it's been this month, I'd say there's still plenty of summer to go around. Of course, we are looking forward to this 3 day weekend that will be filled with food, family, and fun. I have a jam packed schedule that includes tailgating and watching the first Notre Dame home football game, a demolition derby, and 2 cookouts. I thought that with all of the heavy foods that will be consumed this weekend, it would probably be best to go light on the desserts. Instead of a rich cake or sweet pie, I am making these Lo-Cal, Low-Fat Strawberry Freeze Pops found on Golden Blossom Honey.

Made with 3 simple ingredients you probably already have on hand, these are an easy and delicious summertime treat. When I first tried them, I thought they tasted just like those organic Johnny Pops you find at the supermarket that are crazy expensive (like 4 pops for $5). Now, I can make them myself at home for a fraction of the cost! 

You could leave the recipe as is, or for a little surprise inside, put a few sliced strawberries into the mixture before freezing. If you don't have ice pop molds, just use some paper cups. I was able to get about 15 paper cups filled from this recipe. And, it's the perfect size for your little cookout guests, so even in the sweltering heat, they'll be gobbled up before melting. 

Ingredients

1 cup plain low-fat yogurt
1 pint fresh strawberries
2 Tablespoons GOLDEN BLOSSOM HONEY

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What are your Labor Day weekend plans?

Independence Day Cheesecake Popsicles

To all who celebrate, I want to wish you a very Happy 4th of July! To those who don't, I still want to share my popsicles with you :)

Recipe adapted from This Little Piglet


Ingredients

1/2 pound fresh strawberries
1/2 pound fresh blueberries
8 ounces of cream cheese, softened
2 tablespoons of milk
1 teaspoon vanilla extract
1/3 cup powdered sugar

Directions:

Wash berries thoroughly, pat dry, then puree (one fruit at a time) in a food processor or blender until smooth. Place both purees in the refrigerator until ready to use.

In blender or food processor, puree the cream cheese, milk, vanilla, and powdered sugar until smooth.

In paper cups, layer first the blueberry puree, then the cheesecake mixture, and top with the strawberry puree. Insert a popsicle stick into the center of each cup. Place in freezer for 3 hours, or until fully frozen.

Peel off the paper cups when ready to serve.


What are you serving at your 4th of July cookout today?

Patriotic Pops

I am a huge magazine recipe tearer outter. I have this massive folder jammed full of recipes I have ripped out of magazines over the years. I was digging through it the other day and found this recipe I ripped out of Better Homes & Gardens almost 10 years ago that I just got around to trying. I figured it would be fitting to share since 4th of July is quickly approaching us. What's a better time to serve these than at an Independence Day party?

Ingredients:

2 Cups Milk

1/2 Cup Whipping Cream

1 4 Serving Size Instant White Chocolate Flavored Pudding Mix

1 cup fresh or frozen blueberries, chopped strawberries, or whole Raspberries

5-8 Drops Blue or Red Food Coloring (optional)

Directions:

In a blender container combine milk, whipping cream and pudding mix. Cover and blend until smooth. Add desired food coloring. Cover and blend until combined.

Transfer to a medium bowl. Let stand 5 minutes. Stir in berries.

Pour or spoon mixture into eight  to ten 3 oz paper or plastic drink cups or frozen pop molds. Cover cups with foil; cut a slit in the foil and insert wooden sticks. Freeze 4 hours or overnight.

Serve. Makes 8-10 3oz pops.