My parents couldn't afford to give us four kids a party and a gift, so they would do either one or the other. We grew up in Concord California, where the temperatures in the summertime could get into the 100's, like they are this week. I like to cool off with these frosty treats. Now you can too!
Berry Berry Cool Popsicles
Yields 9 to 10 (2.5 oz) pops
9 oz hulled fresh or frozen strawberries, coarsely chopped or puree in blender.
3 packets of Splenda, Equal or Sweet n Low, divided (more or less depending on your taste).
1 cup canned light coconut milk
1 teaspoon coconut extract
2 cups fresh or frozen blueberries (thawed if frozen)
Puree the strawberries in a blender or food processor with 1 packet sweetener. Pour about 2 tablespoons into each of 9 Popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold). Freeze this layer until solid.
Mix the coconut milk, 1 packet sweetener, and extract. Pour about 2 tablespoons into each of 9 Popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold). Freeze this layer until slushy (about 10 minutes), then insert the wooden sticks and freeze until solid.
Puree the blueberries in a blender or food processor with 1 packet sweetener. Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold). Make sure not to fill the molds over the “fill” line, since liquid expands as it freezes. Freeze the pops until solid before unmolding.
To easily unmold the popsicles, dip the bottoms in warm water and they should slide right out.
Enjoy!
