These two topics aren’t really related, except I thought my summer reading stack might make a cute background for these great popsicles. Last summer I made Mocha Fudgesicles at the very end of August, and so I wanted to be right on top of my popsicle making at the beginning of the warm weather this year. These are so easy, fresh, tart, creamy and just fun. I want to make a blackberry version, and maybe peach, or maybe both layered together. I basically want to have some in my freezer at all times, because what’s better than offering your friends a popsicle when they come over to visit?
So, summer reading. You know how some people are seasonal eaters? I’m a seasonal reader. I love fun, light, not so serious books in the summertime. There’s plenty of time to read Room or finish the Millenium Trilogy in the fall. From the stack above, I’ve read Sweet Valley Confidential so far and have to advise against it; even if you think the nostalgia will be worth it, trust me it’s not! My #1 summer reading recommendation is The Hunger Games! What’s in your summer reading stack?
Raspberry Yogurt Popsicles
2 cups plain, whole-milk yogurt (but I bet non-fat Greek yogurt would work too)
2 cups raspberries
3/4 cup sugar
1 tsp lemon juice
- Put everything into a blender and process until smooth (I put everything in bowl and used my immersion blender).
- Strain into a big measuring cup or juice container – something with a pouring spout.
- Pour into popsicle molds and freeze overnight. If you don’t have popsicle molds, you can use shot glasses, or little paper cups. In this case, freeze for a few hours, then insert popsicle sticks.
- To unmold, run under warm water.