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Saturday, August 6, 2011

Strawberry Creamsicles


Cool off with these simple summer popsicles. Strawberries full of antioxidants, making them a good summer treat. An antioxidant-rich diet can help counteract the oxidizing effects of the sun. And some antioxidants, like the flavonols found in cocoa powder, have been shown to reduce the risk of cardiovascular disease, heart attack, stroke and cancer.

I happened to have a lot of very ripe strawberries on hand, so they went into this recipe. You can use whatever fruit you like, as long as it is very ripe: peaches, apricots, raspberries, blueberries, melon, etc. (In a pinch or out of season, you could substitute frozen, thawed organic strawberries.)

The honey in this recipe is optional. Taste the fruit and yogurt blended together before you decide whether to use it. (Unsweetened foods are always better, but if you're going to sweeten something, honey is a good choice).

If you don't eat dairy, substitute hemp, almond or coconut milk (or a mixture) for the yogurt. If you'd prefer a non-creamy pop, use herbal tea instead. Hibisus, rose hip, peppermint and chamomile teas would all work well.

To make four 8-ounce creamsicles:

2 cups hulled and roughly chopped very ripe organic strawberries
Whole milk plain yogurt, about 1/2 cup
1 tbsp honey (optional)

Place the chopped strawberries in a 2-cup measurer.

Stir in enough yogurt to fill in the gaps. The mixture should measure 2 cups.

Transfer the yogurt and berries to a blender. Purée until smooth and taste for sweetness. If desired, add the honey and blend again.

Pour the mixture into BPA-free popsicle molds and freeze for 2 hours or more.

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