Something tells me these recipes won't disappoint. I was walking home in the heat (!) and stopped into the magazine store to get some gum where I happened to crack open the newest issue of Bon Appetit. Gwyneth is on the cover looking perfect as always, but the two features that caught my eye was one on crostini, and one on frozen desserts featuring a beautiful layered semi-freddo and several recipes for popsicles, including this one:
Peach-Vanilla Cream Pops
(makes 8-10)
Ingredients
- 1/2 cup plus 2 tablespoons sugar
- 1 vanilla bean, halved lengthwise
- 4 cups sliced peeled ripe peaches (about 4 medium), or 16 ounces frozen sliced peaches, thawed
- 1/2 cup chilled heavy whipping cream
- 1/4 cup Greek-style yogurt
- 2 tablespoons amaretto (optional)
Preparation
- Place sugar and 1/2 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over high heat, stirring until sugar dissolves. Transfer syrup to a small bowl; chill. Discard vanilla bean.
- Purée syrup and peaches in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract about 2 1/4 cups purée. Whisk in remaining ingredients. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.
Recipe + image via June 2011 issue of Bon Appetit (click for more tasty recipes for frozen popsicles (like honeydew and lime!) and granitas)
Blackberry Honey Yogourt Pops
(makes 8-10)
Ingredients
- 2/3 cup water
- 2/3 cup sugar
- 3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)
- 1 cup plain nonfat yogurt (preferably organic)
- 5 teaspoons honey
- 4 teaspoons fresh lemon juice
SPECIAL EQUIPMENT
- 1 ice pop mold (preferably with cover) for 10 pops (each about 1/3- to 1/2-cup capacity)
- 10 ice pop sticks or lollipop sticks
Preparation
- Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.
- Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
- Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.
- Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.
Recipe + image via August 2010 Bon Appetit
There are so many popsicle molds on the market right now, but I especially love this
stainless steel model from Onyx!
