R is for … Rainier Cherry Puree Pops

R is for … Rainer Cherry Ice Pops – Candy Coated Culinista

Ranier cherries are the best period. I love them even though they are so expensive and I really should just stay away. I was grocery shopping and saw these peculiar looking cherries and to me they just looked a little anaemic; but low and behold these were Ranier cherries and I decided to purchase a 2lbs container up and give them a try. These were so sweet and succulent that I could eat a whole container myself in one sitting. I still find these are still too pricy, but they are only around for maybe a month in the summer, so I will splurge to taste these wonderful fruit gems.

Yield/Serving: approx. 10 popsicles (depending on your mold size)
Prep Time: 5 min.
Cook Time: 8 min.
Difficulty level is: Easy

Ingredients
• 2 cups ranier cherries, pitted
• ¼ cup sugar
• 2 cups water

Assembly
1. Combine cherries, water and sugar in a small saucepan.
2. Over medium-high heat let simmer for 8 minutes, until the sugar has dissolved.
3. Let the mixture cool.
4. Pour mixture into a blender and pulse slightly.
5. Fill the ice pop molds and freeze overnight.
6. Unmold and serve.

Tips
• Run over luke warm water to unmold.

Please Enjoy

My thoughts
Yum immediately came to mind and this is a great way to have rainier cherries. I added strawberries to a few popsicles to give a variety to the puree pops and they still tasted wonderful.

Lemony Letdown: Boozy Blueberry Margarita Ice Pops

Here is a lemony letdown from my 7 Days of Ice Pops…Not all my experiments go well.

I was starting batch #2 of my popsicles when Mr. C. said “Are you making Pina Colada’s over there?” I said no and he made the cutest puppy dog eyes. (He makes these eyes when he wants me to make something special). So I grabbed my ingredients and made him his treat, then I started on my task.

Yield/Serving: 6
Prep Time: 10 min.
Cook Time: 24 hours in the freezer to set
Difficulty level is: Easy

Ingredients
• 2 cups blueberries
• 1/3 cup tequila
• 2 tbsp agave nectar

Assembly
1. Blend all ingredients until smooth.
2. Pour the mixture into moulds and leave a little space at the top for expansion.
3. Place the sticks in and freeze for 24 hours.
4. Once frozen run a little cold water over the mould to dislodged the pop.

Please Don’t Enjoy

My thoughts
This Popsicle was strong and it also didn’t set; it was more like a sorbet. Next time I will lessen the amount of alcohol and maybe it will set fully.

Raspberry Mango Pineapple Yogurt Ice Pops

Raspberry Mango Pineapple Yogurt Ice Pops - Candy Coated Culinista

Raspberry Mango Pineapple Yogurt Ice Pops – Candy Coated Culinista

It’s summer and when summer hits I have a slushie every other day habit; and I need to kick it for me and my wallet. I will enjoy any iced treat from Mac’s, Second Cup, Timothy’s, Starbucks, 7-Eleven, Tim Horton’s, Icee’s at the movies even the ones fast food restaurants and pumping out now. We’re in a heat wave this week with 40°C weather with the humidex, so I decided to use the Popsicle moulds I bought at the end of May and start making healthier popsicles myself.

Yield/Serving: 8
Prep Time: 10 min
Cook Time: 24 hours in the freezer to set
Difficulty level is: Easy

Ingredients
• 12 oz raspberries
• 4 tbsp sugar
• 100g IOGO Mango Pineapple yogurt

Assembly
1. Toss raspberries and sugar into a blender and blend until smooth.
2. Place a portion of the raspberry puree into the bottom of the molds, then add the yoghurt and then finally top off with more raspberries.
3. Place the sticks in and freeze for 24 hours.
4. Once frozen run a little cold water over the mould to dislodged the pop.

Tips
• Remember to add more sugar than how it tastes not frozen. When it freezes the sweetness lessens.
• Leave a little space at the top for expansion.

Please Enjoy

My thoughts
Yeah!! Cheap homemade ice pops and made with yogurt; which I cannot eat unless it’s apparently in a smoothie and masked with fruit or in a ice pop. It was a little tart so I would add more sugar to ensure sweetness when it is frozen. I adjusted the recipe to 4 tbsp instead of the 2 tbsp I used. I couldn’t wait and snuck an ice pop at the 20 hour mark and it was frozen already. It just depends on what setting your fridge is at.

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