My love for Martha Stewart is a twisted throb of irony and deep genuineness. On a recent library-cook-book-trip I came across Martha’s second ever entertaining book. In her introduction, she prided herself on having taken the time between her books to realize that hosting doesn’t have to be a huge, grandiose task. At the end of the book’s introduction she proudly said that the table-scapes she had included in this new book needed only to be started two to three days before the scheduled event. Martha! Kudos on the downscale. I do love her though, and as such I knew I would eventually try a few of her popsicle recipes. This week’s popsicle is adapted from her recipe. My perfect Fourth of July would most likely make Martha weep, as all I want out of the day is a lazy ice cream sundae (or a strawberry, blueberry, yogurt popsicle!) and an evening spent outside with friends and family. Make these as sweet or un-sweet as you want, but keep in mind that the sugar content will determine how creamily the popsicle freezes.
Firecracker Popsicles Yield: 6 popsicles | Prep Time: 15 minutes | Total Time: 7 hours Ingredients 1 cup blueberries 1 cup strawberries 2 tbsp sugar 1 cup yogurt 1 tsp honey 1 tbsp milk Directions Cook blueberries with 1 tbsp sugar and a dash of water until broken down. Blend mixture to desired texture and place in a bowl. Cook strawberries with 1 tbsp sugar and a dash of water until broken down. Blend mixture to desired texture and place in a bowl. In a third bowl, mix yogurt with honey and enough milk to match the consistency of the other mixtures. Alternate pouring the three liquids into the molds, forming layers. Using a spoon or wooden stick, mix the three liquids until artistically blended to your liking. Freeze until solid.
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