Creamy Orange Pops

I love those yummy cream-sicles from childhood, but wish the ingredient list had a few more real foods.  Everyday Food came up with this better option.  The taste is very close and the texture is quite creamy.  I don't put the full amount of sugar listed below and can't say the sweetness is missed.

*1 c. thawed orange juice concentrate

*1/3 c. sugar

*2 c. full-fat plain yogurt

*2 tsp. pure vanilla extract

In a small saucepan, combine juice concentrate and sugar over medium-low.  Cook, stirring, until sugar is dissolved, about 3 minutes. Stir in yogurt and vanilla. Transfer to a large liquid measuring cup, pour into ten 3-oz ice-pop molds, and insert ice-pop sticks.  Freeze until pops are solid, about 6 hours.
103 cal, 2 g fat, 2 g protein, 20 g carb

Blueberry Yogurt Pops

According to the thermometer, summer has arrived.  Honestly one of the only things that gets me through the heat of the day is looking forward to our evening ritual of frozen treats on the front porch before bed-time.  Here's the recipe for one of our favorites from my buddies at Earthbound Farm:

*1 3/4 c. fresh blueberries (organic if you can find them, washed well if not)

*3 TBSP. sugar

*1 TBSP. fresh lemon juice 

*1 1/2 c. nonfat vanilla yogurt

Combine blueberries, sugar and lemon juice in a small saucepan over high heat and bring to a boil.  Reduce to medium-low and cook, stirring frequently, for about ten minutes until thickened.  Remove from heat and cool completely.  Whisk yogurt and cooled blueberry sauce to blend well.  Pour into 6 popsicle molds or paper cups, insert sticks and freeze at least 4 hours.  

I don't love the texture of this one with Greek yogurt, but it wasn't bad.  Check the ingredients on your vanilla yogurt, depending on the brand, it is often better for you to go with plain and flavor it with vanilla. I wondered if the blueberry chunks would bother my youngest daughter and they didn't, but if that is a concern, mix it in a food processor before freezing.

Favorite Fro-Yo

I have a major sweet-tooth and an even bigger addiction to frozen confections like ice cream.  Unfortunately, the ingredient list on some of the cartons just doesn't warrant a daily dose. Here's what I mix up most evenings now.
*1 c. plain Greek yogurt
*1 c. frozen berries
*drizzle of honey, optional
*splash of vanilla, optional

Combine and pulse in food processor until combined. Enjoy.  My favorites are blueberry or raspberry with a sprinkle of mini dark chocolate chips.

Toasted Marshmallow Milkshake

This recipe is a knock-off from a segment on The Best Thing I Ever Ate. Carlee put this together and her description of its deliciousness convinced me to try it one night.

You will need:

* vanilla ice cream
*marshmallows
*milk

Directions:

For a single serving, get about 4-6 large marshmallows depending on how sweet you want it. (Be sure to toast an extra one for the presentation...we always use 5 in the milkshake, but toast 6.) Place them on a piece of foil on a cookie sheet. Broil them on high in your oven (or 350 degrees in a toaster oven) until they become a deep golden brown. Take them out and flip them over so they can toast on the other side.

Once they are big and fluffy and golden brown, take them out and put them in a blender. Add about 1/8 c. milk (a little more if you want to drink through a straw) and about 1 c. packed vanilla ice cream. Blend away.

I served it with a toasted mallow on top and a drizzle of chocolate syrup. If you have Cool Whip or Reddi Whip, go ahead and put a heaping portion of that on top for an even creamier treat. The whipped cream also provides a nice place to stick your extra toasted marshmallow!