Fresh Fruit Popsicles
The kids had some fresh peach popsicles at the farmers market today and really dug 'em. I'd love to make some fresh fruit popsicles: recipes, ideas? Does one just whir up fruit and freeze or is water added?
And, having broken more than one set of plastic popsicle molds, I'd like to just try the paper cup and popsicle stick method: I imagine the stick is added after the mixture firms up a bit or it will fall to the side, yes?
While I'm on it...I searched for fudgesicle recipes here and elsewhere and I'm not thrilled w/ using processed ingredients like pudding or Ovaltine <tm>, any small-kid-pleasing fudgesicle recipes up your sleeve that are more, um, unprocessed?
Re: the stick - you can make a wax paper "lid" and poke the stick through the middle. It will hold it in the center without you having to wait until the mix is semi-frozen.
We used to make creamsicles with mashed fruit, yogurt, and half-melted marshmallows. Dunno if that would transfer well for fudgesicles...
I've been making fruit 'popsicles' lately, using ice cubes trays. Mash up fruit, add liquid, sweetener, freeze. Easy.
Watermelon: add a bit of lime juice & a bit of sugar syrup (sugar melted with a bit of water). Puree in blender.
Banana: 3-4 fresh or frozen bananas, add 2 cups milk, 2 Tbs maple syrup. Puree in food processor.
Raspberry: defrost frozen berries, put half or so through a sieve & use the pulp only plus the whole berries. Process with some milk and some maple syrup. You could process with orange juice instead of milk.
I'd be interested in recipes for fudgesicles as well!
If you are calling pudding 'processed' it sounds as if you feel the only way to make pudding is from a box. Scratch puddings are relatively easy to make, and way more delicious than you can imagine. Make some chocolate pudding from scratch and freeze it for the best fudge pop ever! Try this recipe from The Clever Cooks Kitchen Handbook:
In a saucepan, whisk together 1/2 c. sugar and 2 T. EACH packed and leveled cornstarch and AP flour; make a well in the center and add 1 egg and 1/2 c. milk (any kind) and whisk until smooth. Whisk in another 2 1/2 c. milk and cook over medium heat, whisking or stirring constantly until mixture is very hot. Reduce heat to low and continue to cook, stirring constantly, until thick and beginning to simmer. Cook one minute longer, stirring. Remove from heat, add 1 T. butter, 1 1/2 squares unsweetened chocolate and 1 1/2 t. vanilla and stir until blended.
For extra flavor, you can add 1/2 t. ground cinnamon with the sugar and 1/4 t. almond extract with the vanilla. Sub 1/3 c. unsweetened cocoa powder for the solid chocolate; stir it into the sugar mixture before adding milk.
leeds has some good ideas too, those look yummy
The key to anything frozen is that the mixture you freeze should be more flavor intense than you want it to be, because in general things get less flavor intense when they are frozen. Adding liquid depends on the fruit. The peaches from my CSA have been plenty juicy and intense, so don't need any liquid. The nectarines may need some apple juice.
We make chocolate pudding, low fat super easy all the time. If you want no-fat, you can mix the cornstarch with a bit of milk and reserve, put a bit of milk (skim of course) in the pan and whisk in the cocoa until it becomes a paste, add sugar and milk, warm, then add cornstarch mix to thicken. You need quite a bit of cornstarch, but my kids eat it well. Not as good as the recipe above, but takes 5 minutes. My kids also LOVE cocoa yogurt (yogurt, cocoa, a bit of sugar, and sometimes vanilla or almond extract or cinnamon). You can freeze that too - think those go-gurts frozen, although the texture is a bit different. Truth is with kids, they don't mind if the texture is a bit icy, and then I don't have to work so hard : ).