Recipes for sweet summer treats to help you stay cool………………
Triple-decker Citrus Popsicles Recipe
Serve a treat that’s as pretty as it is tasty. The trick to this pop’s tri-colored look is simple: freeze the first layer alone for 45 minutes, then add a second layer and freeze again, and finish with the third. Freeze the complete pop overnight to keep it solid even in the sun’s hottest rays.
1 cup freshly squeezed blood orange juice (from 2 to 3 blood oranges) 1 cup freshly squeezed tangerine juice (from 3 to 4 large tangerines) 1 cup freshly squeezed white grapefruit juice (from 1 to 2 grapefruit) About 1/4 to 1/2 cup sugar 1 to 2 tbsp. fresh lemon juice
Taste the blood orange juice. Add 2 tbsp. sugar and 1 tsp. lemon juice and stir until sugar is completely dissolved. Taste again to see if it has the right sweetness and tartness for you, bearing in mind that, when frozen, the juice will taste more subdued; add up to 1 tbsp. sugar and 1 tsp. lemon juice if needed. Repeat with tangerine and grapefruit juices, using the same range of sugar and lemon juice for each.
Fill each of 8 popsicle molds (see Notes) 1/3 full with blood orange juice and freeze, making sure they’re level and upright, until firm to the touch, about 45 minutes.
Fill each mold 1/3 more with tangerine juice and freeze just until firm to the touch, another 45 minutes. Carefully insert sticks, leaving 1 1/2 to 2 inches of each sticking out. Freeze until sticks feel solidly anchored, about 45 minutes.
Fill each mold to top with grapefruit juice, cover, and freeze 2 hours or overnight.
To unmold, run warm water over the individual molds just until popsicles release from sides, 5 to 15 seconds.
Note: Nutritional analysis is per popsicle.
Chef’s Notes You will need 8 popsicle molds (1/3- to 1/2-cup capacity), paper cups work. Just tear away the paper when the popsicles are frozen. Use popsicles sticks from the craft store.
COCONUT-LIME CHIA PUDDING POPS
Cool-down with a nutritious and creamy, summer treat. Don’t have a popsicle mold? That’s ok. Use a mason jar! Mix ingredients in a small mason jar, shake, add crushed raspberries, a spoonful of chia pudding, and freeze until solid, 4 to 5 hours. Not only is this method mess-free but it’s also super cute!Coconut Lime Chia Pudding Pops Recipehttp://www.myrecipes.com/recipe/coconut-lime-chia-pudding-pops
Cool-down with a nutritious and creamy, summer treat. Don’t have a popsicle mold? That’s ok. Use a mason jar! Mix ingredients in a small mason jar, shake, add crushed raspberries, a spoonful of chia pudding, and freeze until solid, 4 to 5 hours. Not only is this method mess-free but it’s also super cute!
1/4 cup chia seeds
2 (14-oz.) cans coconut milk, well shaken
4 tablespoons agave nectar
2 limes, zested and juiced
1/2 cup sugar
1/2 cup sweetened shredded coconut
1 cup crushed raspberries
How to Make It
Step 1: Put chia seeds, 1 can coconut milk, and agave nectar in a large mason jar or other closed container and shake well. Chill, shaking periodically, until liquid has mostly been absorbed and mixture has a pudding-like texture.
Step 2: In a large measuring cup with a spout, whisk lime zest and juice, remaining can coconut milk, sugar, and shredded coconut until sugar is dissolved.
Step 3: Pour 1 to 2 tablespoons of mixture into 3-oz. popsicle molds, then drop in a couple of crushed raspberries, then add a spoonful of chia pudding. Repeat until molds are full. Insert popsicle sticks in molds and freeze until solid, 4 to 5 hours.