HOT SUMMER DAYS = POPSICLES!

SMASHED BERRY, LIME, AND COCONUT YOGURT

POPSICLES

8-12 oz. mixed berries

Juice of 1 lime, freshly squeezed

3 1/2 Tbsp. sugar or stevia

16 oz. Greek yogurt

1/2 cup + 2 Tbsp. rich coconut milk

One or two big pinches of salt

These are the popsicle forms I purchased

off amazon.com.  They look real professional

when I pop them out of the molds, and make

10 popsicles.  Use whatever you have though.

To start with, I gather all my ingredients

and put the berries into a pie plate.  This

makes it easier to mash them.  Here, I've

used our own strawberries, and last year's 

frozen Chester blackberries and blueberries.

Use whatever soft fruits you have on hand!

I'm letting them sit awhile, since part of them

are frozen.

I use a large serving fork to mash the berries.

A potato masher does a great job too.  Go easy,

as the juices can end up all over you, instead of

staying in the dish.

Next, I squeeze the juice from a nice ripe lime

all over the berries.  I then add 1 Tbsp. sugar, stir it

all together, and let sit for 10-15 minutes so

they can get to know each other.  At this point,

I start to salivate in anticipation.

In a separate bowl, mix together the Greek yogurt,

rich coconut milk, 2 1/2 Tbsp. sugar, and salt.

I use my hand blender due to how the coconut

milk stays hard if not warm and melted (you know

how it can be), and it all becomes so creamy.

Stick your finger in, lick to make sure you are

happy with the mixture.  Note:  Sometimes it

takes a number of licks to be sure.

Gently fold in the berries--juice and all--

leaving streaks in the mixture. 

Using a half cup measuring cup and a funnel,

I pour the mixture into each mold.  I top them

up just a little…

…but I've found the secret to be not to fill them

to the very top as it makes it very difficult to

extricate them later.

Put the lid on and pop them into the freezer

for one hour.

At this point, I can push the sticks in half way

without them floating to the bottom.  Back into

the freezer for at least 4 hours, or overnight; 

wait for a hot afternoon...

…and then enjoy them on the patio 

with someone you love.  Makes you feel like

a kid again!

This recipe definitely a keeper.

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