There just isn’t any reason to buy popsicles full of sugar and High fructose corn syrup, when they are so easy to make yourselves. Last week’s Tofu Chocolate popsicle was such a hit, we decided to make others.
We blended some
vanilla yogurt (you can use plain too),
apricot jam. (No sugar added)
-in the food processor, and filled the popsicle mold.
These froze in less than 3 hours. It could have been sooner, but that is when we checked on them.
Tip for getting your popsicles to release from the mold, is to run the mold under water for just a second. Usually, they will pop right out after that.
Exciting news: Anni Daulter , (who I spoke of last week) will have an entire cookbook coming out next year with ALL popsicles!