Our guest blogger Zainab is a woman who LOVES her desserts – we can ALL relate to that, right? Her motto is “effortlessly elegant” when it comes to fashion AND what she whips up in the kitchen. So she promised to give us her easiest (and prettiest) way to perk up a summer picnic. Tastebuds, are you ready…?
Hello everyone! I am Zainab from the website, Blahnik Baker, where I share my love for food and fashion. As a new mom and wife, I love entertaining and creating new and exciting recipes to share with my friends and family. This summer I’m looking forward to exploring more refreshing recipes. Here’s one of my favorites…
This sweet frozen ice pop is the easiest thing to make – the kids can even help! Now that we’re all enjoying the beautiful days outdoors, whether it’s in the backyard or at the park, you can bring along a few frozen pops to enjoy. I love making them homemade because I can customize them to fit our moods and the best summer produce I can find. It’s a great way to sneak in fresh fruits and extra nutrients for the kids. These mango raspberry yogurt pops have less sugar, more protein, are naturally sweet and refreshing. I love mixing different flavors for creative new twists. Have fun making your own versions!
Start by collecting all your ingredients. I used a ripe mango, fresh local raspberries, low fat organic yogurt and coconut milk. You can use any combination of fruits and source of creaminess (like Greek yogurt). Put all your ingredients in a blender. And blend to combine. Yes, it’s that easy! All you do is pour the mixture into your ice pop molds and wait for them to freeze. I did two separate layers to have a nice color contrast between the mangoes and raspberries. Now you’re ready to pass around your yogurt pops – super cool and delicious! Hope you enjoy them!
Recipe: Mango Raspberry Yogurt Pops
YIELD: 6-8 frozen pops ACTIVE TIME: 20 minutes INGREDIENTS:
1 medium mango, peeled and cubed
1 (13.5oz) can coconut milk
2-3 tablespoons agave nectar (or other sweetener of your choice)
1 cup yogurt (I used plain but you can use any flavor yogurt)
1 cup fresh raspberries
DIRECTIONS: Combine mango, half of the coconut milk, sweetener and half of the yogurt in a blender. Blend until smooth. Fill your ice molds half way with the mixture and freeze for 30 minutes to an hour. Next, combine the raspberries with the rest of the ingredients in a blender. Blend until smooth. Fill your ice molds the rest of the way with the raspberry mixture and insert wooden sticks. Freeze the popsicles at least 3-4 hours or overnight. Alternatively, if you don’t want the two colors: combine all the ingredients in a blender and blend until smooth. Proceed to fill your ice molds with the mixture and insert the wooden sticks. Freeze and enjoy! NOTE: For a dairy-free alternative, use a dairy-free yogurt brand or you can skip the yogurt and use more coconut milk.