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The heat is at all-time highs in America’s Pacific Northwest, and has been for weeks; cold foods bring relief! After our second hottest day on record, ever, at 106F, I decided the first chance we could get out to shop, that I would get supplies for better popsicles.
We had tried some natural, fruit-only popsicles but they were expensive and I felt I wanted to explore making a better recipe — one that had some more nutrition as especially seniors and children don’t want to eat (and, often, drink enough) during hot spells.
So, I found this Redbook recipe and will start adapting it. I’ll give some of the original, with a few of my anticipated changes. When I’ve made them, I’ll rewrite or add in the final recipe.
We’ve got relatives coming into town for a family wedding this week, so don’t be surpised if next week’s post is pretty simple, maybe only a place-holder or an article written in stages. We’ll see how it goes. But, it will still be hot when everyone arrives (even if it is not sweltering), and, as some have flown in from a wintery Australia, I’m sure the relief from the popsicles will be appreciated. I hope you will try these, too.
Northwest Creamy Berry Popsicles
2 1/2C fresh berries (we have blueberries in the garden now, and raspberries in June)
1/4C superfine sugar [replace with approx. 1/5 agave syrup]
1/4C berry yoghurt [use (2) 6 oz. Yoplait Original)
1T fresh lemon juice
1C organic half & half [replace with approx. 1/2C fruit juice – add more if needed*]
1/3C dry, organic coconut — ground to powder
5 – 6 (3oz.) popsicle molds (or use paper Dixie cups)
wooden popsicle sticks if not included in mold set-up (my plastic mold have attached handles)
Grind the coconut into coconut flour or buy it that way, already, at a natural food store.
Puree the fresh fruit.
Add all the other ingredients. Taste for flavor.
* Check consistency is liquid enough to “freeze”; add a little more juice, if needed.
Fill the molds (go only half way, if you are using wooden sticks — add them when the pop is partially frozen, then fill to the top of the mold).
(c) 2009 Em at https://diabetesdietdialogue.wordpress.com
___ The coconut’s healthy medium-chain essential fatty acids will slow down the metabolism or the carb “hit” from the fruit.
___ I’ve reduced the Glycemic Load by also including the fiber from whole fruits and also by using the protein source (milk or soy yoghurt).
___ The agave really helps to decrease the Glycemic Index from what usual popsicles have, and it provides plenty of natural, low-glycemic flavor. Do not use artificial sweeteners.
___ The berries are a high anti-oxidant fruit to combat cellular damage, and they are usually pH alkaline foods. The lemon adds extra in both these areas and provides a little counter-balance if everything is extra-sweet tasting.
I hope you will experiment with your own recipes, too.
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I always appreciate real feedback that contributes to the conversation.
Best to all, Em
Redbook’s recipe for Strawberry Coconut Pops
(c)2009 Em at https://diabetesdietdialogue.wordpress.com
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