Its that time of year again. Spring in New England, everything tastes good. There's so much lovely local fruit and veg around and even Stop & Buy Stuff cant sell it fast enough to keep it off the scratch & dent shelf. I've discussed this before, I'm obsessed with the seconds in the produce department.Strawberry popsicles:
2lbs of hulled strawberries
1/4 cup light cream
1/4 cup sugar or agave syrup
2 tbs. lime juice
Makes around 40oz (10 4oz pops)
Blend, freeze in molds or paper cups with sticks.
Mango Cream Bars
A little more work here
1lb Very ripe mangoes (currently loving 'champagne' variety)
1/4 cup sugar
1 pint light cream
1/4 cup sugar
tbsp vanilla extract (the natural kind is worth it)
Blend your mangoes and sugar. Fill the pop molds or paper cups 1/2 full of the mixture. Blend the cream, sugar and vanilla and pour on top of the mango when it is frozen.
Its that time of year again. Spring in New England, everything tastes good. There's so much lovely local fruit and veg around and even Stop & Buy Stuff cant sell it fast enough to keep it off the scratch & dent shelf. I've discussed this before, I'm obsessed with the seconds in the produce department.Strawberry popsicles:
2lbs of hulled strawberries
1/4 cup light cream
1/4 cup sugar or agave syrup
2 tbs. lime juice
Makes around 40oz (10 4oz pops)
Blend, freeze in molds or paper cups with sticks.
Mango Cream Bars
A little more work here
1lb Very ripe mangoes (currently loving 'champagne' variety)
1/4 cup sugar
1 pint light cream
1/4 cup sugar
tbsp vanilla extract (the natural kind is worth it)
Blend your mangoes and sugar. Fill the pop molds or paper cups 1/2 full of the mixture. Blend the cream, sugar and vanilla and pour on top of the mango when it is frozen.
