Yummy Mummy Monday: Popsicles!

Wow. Summer is in full swing. And it’s hot! 
If you live in the Lower Mainland or surrounding areas, you know what the temperatures have been like lately. And while we definitely appreciate a change from the grey & rain we get for most of the rest of the year, we appreciate a cool treat to help us cool down. What could be better than a classic popsicle? Why not try your hand at making your own healthy versions? Take advantage of all the delicious berries & fruit in season and whip up some healthy sweet treats. Whether you make them for your kids or for the kid in you, these delicious pops are a Summer must- have. 
Each recipe makes 6 popsicles. 
Tip: If using popsicle sticks, freeze for approx 30 minutes before inserting sticks. Allow 3- 4 hours for popsicles to freeze completely.  
Sparkling Fruit Popsicles
A fun way to get your kids to eat fruit!
1/2 cup fresh blueberries
1 kiwi, sliced
1/2 cup fresh pineapple, chopped
1/2 cup fresh strawberries, quartered
Sparkling water or coconut water (for a grown- up version, try with champagne or sparkling wine!) 😉
To Make
Fill popsicle moulds 1/4 full with sparkling/ coconut water, followed with alternating fruit pieces
Fill the rest of the mould with sparkling/ coconut water & tap lightly to remove bubbles
Freeze & enjoy! (the carbonation of the sparkling water is refreshing on a hot day!)
(Tip: Add the fruits by colour to make a rainbow popsicle)
Blackberry Coconut Popsicles
A delicious dairy- free option!
Coconut milk
2 cups blackberries
1 tsp vanilla extract
1 tbsp honey
Juice of one lime (optional- but adds a refreshing kick!)
To Make
Wash & strain blackberries, then puree them in a blender. Pour through a strainer to remove seeds.
In another bowl combine coconut milk, vanilla extract, & honey (and lime juice if using)
Pour alternating layers of the two mixtures into the moulds
Freeze & enjoy!
(Tip: If in a hurry, you can blend everything together in one bowl & skip the layers)

Berry Yogurt Popsicles
Enjoy seasonal berries in abundance!
1 1/2 cups yogurt 
1/2 cup milk (sub with coconut milk for a tropical twist)
1 tsp vanilla extract
1/2 fresh berries (strawberries, blueberries, & blackberries are great local options)
To Make
Mix yogurt, milk, & vanilla in a blender
Mix in berries and pour into moulds 
(Like with the blackberry coconut popsicles, you can blend the berries with the yogurt mix if you prefer everything blended)
What’s your favourite way to cool down in the Summer? Have a favourite popsicle recipe? We’d love to know about it!

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July posts sponsored by Cutie Pie Boutique

Yummy Mummy Monday: Blackberry Orange Scones

It’s that time of year when the weather’s slowly crawling back towards Summer (YESSSS!) but it’s still going to be cozy for a while longer. When it’s an indoor kinda day, it’s nice to relax with a cup of tea and a tasty treat. And what better to accompany a very British beverage, than with a scone? These are delicious without being too naughty. And the gluten free and/ or egg free version is tasty too (my bestie was my guinea- pig taste tester and she gave them the thumbs up). 😉

Yummy Mummy Recipe: Blackberry Orange Scones
Makes 8 scones.

Ingredients:
1 cup all purpose flour
1 cup whole wheat flour
(or substitute 2 cups of your favourite gluten- free flour)
1/3 cup sugar + 1 tbsp for sprinkling (optional)
1 tsp baking powder
1/4 tsp baking soda
1/2 teaspoon salt
1/2 cup butter (as cold as possible- keep in fridge until needed)
1/2 cup sour cream (or substitute Greek yogurt)
1 egg (or substitute 1/4 cup applesauce)
1 tbsp grated orange zest
1 cup blackberries (I used frozen ones I’d picked in the Summer, just thaw ahead of time

Directions:

1. Preheat oven to 400 degrees & line a baking tray with parchment
2. In one bowl mix together the dry ingredients; grate the butter into the bowl with the flour mixture (or cut into very small cubes). Mix with hands until combined (will be dry & crumbly)
3. In another bowl mix together the sour cream, egg (or applesauce if you’re making an egg free version) and orange zest
4. Add the wet ingredients to the flour/ butter; mix until just combined (the dough will still be quite dry and crumbly- less so if you substituted apple sauce)
5. Toss in the blackberries and gently mix until well distributed in the dough
6. Lightly flour a flat surface and turn dough out; shape the dough into a circle approx. 8″ in diameter and 1- 1.5″ thick. Slice the dough into 8 pieces (think of cutting a cake) and transfer to baking tray
7. For a little extra sweetness, sprinkle some sugar over the top of the scones; bake for approx. 15 minutes, or until golden brown on top (I found my gluten free/ egg free version took a little longer to bake and didn’t look golden on top; I had to keep poking them with a skewer to check if they were baked all the way through).
8. Serve with your choice of butter, clotted/ whipped cream, jam, and/ or marmalade. Best served fresh & warm (but really, who’s going to complain if you re- heat them?) 😉

Writing this post has given me a craving for one with a cup of Earl Grey! Hope you enjoy!

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