April 16, 2024
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Popcycle Your Way to Coolness

It’s official! Summer is here! As lovely as summer­time is with its endless sun­shine and lazy poolside days, summer brings heat waves and long bouts of hot weather. But, you can be ready! Prepare yourself now with these four easy pop­sicle recipes that you can keep in your freez­er not only for you, but for your kiddies when they need to cool off.

WATERMELON POPS

Ingredients:

3 cups of chopped, seeded watermelon

1/3 cup of sugar

2 tablespoons of orange juice

Combine watermelon, sugar, and orange juice in blender. Blend until smooth. Pour wa­termelon mixture into popsicle molds and freeze overnight.

PEACHES N’ CREAM POPS

Ingredients:

2-3 peaches, cut into chunks (you can peel them if desiredw)

¾ cup of Greek yogurt (regular yogurt works just as well)

¾ cup of whipping cream

1-2 tablespoons of sugar

½ teaspoon of vanilla

Pour all ingredients in a blender and blend until smooth. Pour into popsicle molds and freeze overnight.

CHOCOLATE COVERED STRAWBERRY POPS

Ingredients:

2-3 cups of fresh strawberries (I used fro­zen)

½ cup of cold water

1 tablespoon of sugar (or more to taste)

1 bottle of magic shell

Pour the strawberries, water, and sug­ar into a blender and blend until smooth. Pour into popsicle molds and freeze over­night.

Dip your pops into the magic shell. Al­low time for the magic shell to harden. En­joy!

PEANUT BUTTER BANANA POPSICLES

Ingredients:

½ cup semi-sweet chocolate chips

½ cup peanut butter

1 tablespoon wheat germ

2 bananas

1 cup soy milk

Melt the chips in a double boiler. Put all the ingredients into a food processor and blend until smooth.

Put into popsicle molds or paper cups. Freeze for a few hours and enjoy.

If you have any popsicle recipes to share, please send them in to heimish­[email protected]

Gail Hochman has been a resident of Bergen County for over 30 years and has been blessed with many grand­children.

By Gail Hochman

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