We don’t have to tell you twice that summers are hot – especially in Kansas. But don’t sweat it, because we’ve got you covered. Here are some homemade popsicles that can be made in your very own kitchen with the freshest and sweetest ingredients you can find. For the following recipes, you’ll need a blender, popsicle molds, and popsicle sticks. To easily unmold the popsicles, place the bottoms in warm water and they should slide right out for you to enjoy and cool down with!
BLACKBERRY
Ingredients:
2/3 cup water
2/3 cup sugar
3 3/4 cups fresh blackberries
1 cup plain nonfat yogurt
5 teaspoons honey
4 teaspoons fresh lemon juice
Instructions:
Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat. Pour blackberry puree into strainer over medium bowl. Add yogurt, honey, and lemon juice to puree; whisk to blend. Divide mixture into popsicle molds and insert stick into each. Freeze pops overnight, or until firm.
STRAWBERRY YOGURT
Ingredients:
2 cups of strawberries
4 tablespoons maple syrup divided
3/4 teaspoon lemon juice
1 cup greek yogurt
1/2 teaspoon vanilla extract
Instructions:
Add strawberries, 3 tablespoons maple syrup, and lemon juice to a blender, puree until smooth. In a bowl, whisk together greek yogurt with 1 tablespoon maple syrup and vanilla extract. Divide the strawberry puree into popsicle molds and then add 1-2 tablespoons of the greek yogurt mixture on top, and then continue to switch between mixtures until mold is full. Insert stick into each. Freeze pops overnight, or until firm.
CHOCOLATE CHIP MINT
Ingredients:
1 cup low-fat vanilla greek yogurt
1 1/2 cup milk
1 teaspoon vanilla extract
3/4 teaspoons mint or peppermint extract
1/2 cup mini chocolate chips
green food coloring, optional
Instructions:
In a mixing bowl, whisk together milk, greek yogurt, vanilla, and peppermint extract. Add in green food coloring and mix evenly. Divide the mixture into popsicle molds and then sprinkle chocolate chips; some will settle through while the popsicles freeze. Insert stick into each. Freeze pops overnight, or until firm.
BLUEBERRY
Ingredients:
1 1/2 cups blueberries, fresh or frozen
1 1/2 tablespoons water
5 tablespoons maple syrup
1/2 cup almond milk, or plain milk
Instructions:
In a small saucepan, combine blueberries, water, and maple syrup. Bring to a boil until liquid is syrupy and thick. In a small bowl, whisk together the milk and maple syrup. Divide the milk mixture into popsicle molds halfway and then add blueberry mixture, or switch between to create layered affect. Then insert stick into each. Freeze pops overnight, or until firm.
MIXED BERRY SWIRL
Ingredients:
1 1/2 cups non-fat Greek yogurt
5 tablespoons honey divided
1/2 teaspoon vanilla
2 cups frozen mixed berries
3/4 cup milk
Instructions:
Mix yogurt, 3 tablespoons honey, and vanilla together. Puree berries, milk, and remaining tablespoons honey in blender until smooth. Alternate pouring yogurt mixture and berry mixture into popsicle molds then insert stick into each. Freeze pops overnight, or until firm.
PINEAPPLE
Ingredients:
4 cups of fresh peeled, cubed, and cored pineapple
1/2 teaspoon vanilla bean paste
1 pinch sea salt
Instructions:
Add all ingredients to a blender; blend until smooth. Divide the mixture into popsicle molds and then insert stick into each. Freeze pops overnight, or until firm.
RASBERRY
Ingredients:
4 cups of fresh raspberries
1/4 cup of sugar
1/4 cup of water
1 freshly squeezed lemon
Instructions:
Mix lemon juice, sugar, and water to create lemonade. Blend raspberries and lemonade together. Divide mixture into popsicle molds and insert stick into each. Freeze pops overnight, or until firm.
