In all fairness, I was afraid of a popsicle (this week I got inspiration from this recipe) whose name so proudly displayed a distinctly savory dairy. But, with 50 popsicles ahead of me and a lot of yogurt on my horizon, I figured that to fear would also be to limit myself. Yogurt is safe, yes. But a year from now, do I want to look at a gallery of photos that boasts solely milk and yogurt bases? No! Bring on the ricotta, the buttermilk, and the sour cream. This dairy-based pep talk (which took place at 7:45 am on a Wednesday in a slowly awakening Los Gatos) gave my stomach pre-pain and my heart courage. A few web surfs and powered-up steps around the kitchen later, I found myself mixing sour cream and almond milk together in a bowl. I am glad I did it - I predict this popsicle will be remembered as one of my favorites of the project. It is very possible that I love this popsicle so much because I love blueberries, but I think that the sour cream transforms the straightforward sweetness of a blueberry in season into a more dynamic, present flavor. The pep talk sent me into such a fervor that I almost considered making a pair popsicle - blackberry buttermilk - to join the blueberry popsicle this week. But then I reeled that in. There will be time enough for all of the above. The things that are essential in this recipe are that you use store-bought almond milk (this pains me to say, as being fancy and having lots of free time, I am team make-it-at-home), as the added sweetness helps to tame the sour cream, and that you freeze the berries before you add them to the mix. It doesn’t matter if you purchase blueberries and then freeze them or skip that and buy pre-frozen blueberries, but you must have berries that will be ready to shed some liquid, sweetness, and color to the popsicle as soon as they are added to the other liquid.
Blueberry Sour Cream Popsicles Yield: 5 popsicles | Prep Time: 10 minutes | Total Time: 6 hours Ingredients ½ c sour cream ¾ c store bought almond milk (I recommend the vanilla flavored, sugar added variety) 1 c frozen blueberries Directions Mix sour cream, almond milk, and frozen blueberries to combine. The frozen blueberries should let off juice to color the mixture. Pour mixture into molds and freeze until solid.
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