I am not sure about the rest of North America, but in Houston, Texas … summertime is HERE.
It’s hot. Humid. And we’re just barely into May. (sigh)
With children who want to play outside all day long, I have been trying to keep my sweaty kids hydrated and fueled for playing in the summer sun. The perfect solution showed itself in the dark recesses of my pantry, where I discovered a popsicle kit long forgotten.
My two year old — the only child awake and ready to “help” Mommy – was eager to see try out all the parts and pieces … especially after I told them the purpose behind these exciting looking contraptions.
Popsicles. It’s a magic word for toddlers, preschoolers and mommies alike. Armed with a variety of healthy ingredients pulled from our fridge and freezer, my son and I began to experiment with some of our favorite flavors. I talked aloud to my boy as I started pureeing and blending blueberries, greek yogurt, and coconut milk — explaining I wanted a popsicle that would cool us off AND be better for us than the old dyed water ice-pops of my childhood.
The perfect, edible way to enjoy the heat of summer… and a sure way to utilize that old popsicle kit again.
It’s even healthy. Win, win, my fellow Mommies!
- 1 Cup of Frozen Blueberries
- ½ Cup of Plain Greek Yogurt
- ½ Cup of Coconut Milk*
- 1-2 Tablespoons of Honey
- 2 Tablespoons of Protein Powder (optional)
- In a blender, puree the greek yogurt and coconut milk. Once a smooth consistency is reached, add the frozen blueberries and blend.
- Add one tablespoon of honey and puree. Taste the mixture to see if it is sweet enough. If not, add another tablespoon of honey.
- If desired, add two tablespoons of protein powder (vanilla) and blend.
- Pour the liquid into prepared popsicle molds, leaving at least ½ inch of room at the top of each mold. (the popsicle liquid will expand as it freezes).
- Place upright in the freezer and freeze for at least 4 hours.
- Remove from the molds and enjoy!
Join us every Thursday for a new recipe your family will love.