popsicles two ways: blackberry + basil + yogurt | mango + coconut

I have wonderful memories from my childhood of making popsciles, so as soon as the weather heated up, I was inspired to run out and buy myself a popsicle mold .... but as I took it out of the box I asked myself, was this $15 piece of kitchen equipment that is just going to take up room in my cabinets come wintertime totally necessary .... and with that came the idea for my contributing post over at Modern Parents Messy Kids.

Head on over there for tips on how to makes popsicles with or without a mold. 

And, here are two of my favorite popsicle recipes that I am also sharing. Enjoy! 

blackberry + basil + yogurt popsicles

Makes 
about 3-4 depending on the size of your mold / cups

Ingredients

• about 2 cups of blackberries (blueberries or raspberries will work as well)
• several basil leaves, chopped
• a teaspoon of vanilla extract
• 2 cups of vanilla flavored greek yogurt

Place the berries, basil and vanilla in a blender or food processor. Blend until you have a puree. Then spoon in the berry mixture alternating with spoonfuls of yogurt into the mold or cups (if using the cups, follow the instructions in this post). Freeze for a minimum of 3-4 hours, until the pops are frozen. You can always make these ahead of time and store them for about 1-2 weeks in the freezer. When you’re ready to enjoy, place the mold or cups in a shallow bowl with warm water (popsicle sticks up), until the pops are loose enough to be removed from the mold.

mango + coconut popsicles

Makes
3-4 depending on the size of your mold / cups

Ingredients

• 1 large, ripe mango, peeled and sliced into pieces
• 1/4 cup of canned coconut milk (unsweetened)
• the juice of 1/2 of a lime
• 1 teaspoon of vanilla extract
• a couple of pinches of toasted, shredded coconut

Place the mango pieces, coconut milk, lime juice, and vanilla in a blender or food processor. Blend until you have a puree. Stir in the shredded coconut. Then spoon in the mango coconut mixture into the mold or cups (if using the cups, follow the instructions in this post). Freeze for a minimum of 3-4 hours, until the pops are frozen. You can always make these ahead of time and store for about 1-2 weeks in the freezer. When you’re ready to enjoy, place the mold or cups in a shallow bowl with warm water (popsicle sticks up), until the pops are loose enough to be removed from the mold.