Homemade Popsicles

Today Anna and Andrew paid us a visit. Actually, I think they came to see Archie and Lucy.

I made a Stromboli filled with zucchini, onion, Prosciutto and Hot Capicola as an appetizer. Nice flavors. The Spicy Capicola was a nice addition. We had something super easy for lunch. Hot Dogs. It was something I knew they would both like. Andrew even had 2! I made the Friselle con pomodoro as a side dish. Yeah, I do love that recipe.

For dessert I tried something different.

Homemade Popsicles with Fruit, Cream Cheese, Greek Yogurt which I had pinned from The Italian Dish blog. These were simple to make. They were very good, but I did pick up a couple of cupcakes from Meriano’s Bakery for the kids just in case. I think they were happy with the option.

Homemade Popsicles with Fruit, Cream Cheese, Greek Yogurt recipe from The Italian Dish blog.

I made 8 popsicles, I happened to have just enough fruit in the house for  the 8. This recipe makes 24.

You will need 24 3-ounce Dixie cups and 24 popsicle sticks

For the fruit purees:

16 ounces fresh strawberries, leafy tops removed
8 tablespoons confectioners sugar, divided
20 ounces fresh blueberries

For the cream cheese/yogurt layer:

12 ounces cream cheese, softened
2/3 cup confectioners sugar
1 cup plain Greek yogurt

Place strawberries and 4 tablespoons sugar in a food processor and process until pureed.  Scrape out the puree and pour into a bowl – don’t bother to clean the processor.  Place the blueberries and 4 tablespoons sugar in the processor and puree.  Empty into another bowl.

Place the softened cream cheese, 2/3 cup sugar and yogurt into a mixer fitted with the paddle attachment. Blend well.

Make the popsicles:  Place the Dixie cups on a sheet that will fit into your freezer. Pour a scant tablespoon of the blueberry puree into each of the cups.  For the second layer, place a level tablespoon of yogurt filling into the cups.  I like to do this with two spoons – it makes it easier, scraping the filling off from one spoon into the cup. With the back of a spoon, smooth down the yogurt layer so it’s level.  For the third layer, place a level tablespoon of strawberry puree on top of the yogurt filling.  For the final layer, place a rounded teaspoon of blueberry puree on top.  Place a popsicle stick in each cup and place in the freezer at least 3 hours or until firm.

To serve, remove from freezer and let sit about 10 minutes. You can gently squeeze out the popsicles or just tear off the paper with care.

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About butiamlucia123

I am a graphic/web designer. When not at work I love being in the kitchen. It brings back good memories of all the great cooks in my family who are no longer with us. Sometimes when my husband comes home he will say our house smells like an Italian restaurant. I know of no greater compliment.
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