‘ 3 ingredient coffee popsicles’
Even thought August is coming to an end, we have had amazing weather in Helsinki the past week. There have been no signs of fall and days are incredibly warm. A few days ago it was still 26degrees Celsius on the golf course at 18.00 in the evening, so we are making the most of these warm days. I wanted to share this easy popsicle recipe with you guys that can be made with the leftovers in your coffee pot. I love anything to do with frozen coffee, so instead of throwing the excess coffee away, make good use of it. This recipe only uses 3 ingredients, but you can spice it up the way you desire. For instance, instead of using yogurt, you could also use sweetened cream adding flavours like, coconut, caramel or even chocolate.
- 1 cup Strong coffee
- 1-2 cups thick Vanilla yogurt
- Maple syrup (for extra sweetness)
Mix together some maple syrup and cooled coffee. In the popsicle mould, add a large dollop of vanilla yogurt and pour in some coffee on top. Loosely mix the two together to create a bit of colour contrast. Place in the sticks and freeze for about 3 hours. Garnish with coconut flakes & eatable flowers
‘pomegranate raspeberry & coconut vanilla flavour’
These ice lollies are a healthy options and suitable for many diets that make the most of hot weathers! You can enjoy these if you are dairy-free, vegan, gluten-free, paleo-friendly and free from refined sugars. The creamy vanilla coconut flavour works beautifully with the acidic raspberry and pomegranate making it an easy and great summer treat!
Ingredients for white filling:
- 1 cup coconut milk or cream
- 1 banana
- 1 tablespoon maple syrup
- 2 tsp vanilla extract
- 1 cup pomegranate seeds
- 1/2 cup fresh raspberries
With a handheld blender, pulse the coconut cream, syrup, vanilla extract and banana together so it forms a thickish liquid. In your blender, add a cup of pomegranate seeds and the raspberries and pulse until it forms a liquid/paste. You may need to add a small splash of water or juice if the mixture does not pulse enough, depending on your blender. It does not matter if the texture is a bit rough as this leaves a little bit to it!
To make the popsicle: first add the coconut vanilla cream in the bottom and then add the red juice on top. Freeze until solid.
Optimistically wishing for warm weather, I thought I would start the beginning of May with these beach glass-hued popsicles! With another cappuccino sip, I’ve just booked a massage for tomorrow and I am currently in the midst of packing for Venice as I’ll be taking off in a few days! Without further ado, I’ll leave you with these darling pastel pops!
These green popsicles are an easy way to kill your sweet craving, if you are looking for a healthy alternative. As you all know, I’m obsessed with green smoothies so these pops are a favorite spring and summer delight of mine. I love the fresh flavour, they are cleansing and hydrating making them a pleasure to enjoy! You can essentially blend any smoothie and freeze it, may it be from berries, fruits or this delicious pale green flavour. It’s key to fold in the yogurt (rather than fully blend) for a thick consistency/ colour swirl making it also easier to place the wooden sticks standing up. The mint adds a refreshing spring flavour while the dates add a welcomed natural sweetness. These popsicles make a pretty setup for a girly brunch, a garden party or if you are enjoy those sun rays.
Green smoothie Popsicle
- 2 cups thick green yogurt
- Chunk of ginger (about 2cm x 2cm)
- 1 cup spinach
- 1 juice of lemon
- 1 cup mint
- 1 banana
- 2 juicy dates (or runny honey for sweetness)
- Water (about 2-3 tablespoons water)
In a blender, add a bit of water to the bottom and a few tablespoons of the thick yogurt. Add the ginger, lemon, spinach, mint, banana and dates. Blend into a smooth liquid. Fold in the thick greek yogurt for a lovely swirl colour effect. Pour into molds and freeze until solid. Garnish with coconut flakes, chia seeds and tiny flowers or herbs.
It’s friday and I have a batch of delicious popsicles all set for the weekend. My hubby is coming home today and I thought it would be nice to have a healthy treat when watching movies in the evening. These popsicles are a pretty addition to a summer party, a baby shower or a ladies brunch just because you can dress them up to look super cute. This time, I made a blueberry smoothie base with greek yogurt to get the sliding colour effect that has grapefruit and cherry bits to it. The bottom has some sweet crunch from oven baked honey granola that I made a few days ago. However, if you don’t feel like making the granola from scratch, any granola will do as long as you bash it into smaller pieces to fit the mold. You could also use flavoured yogurt for the base if you don’t want to make a smoothie base, even though it only takes a few minutes. I strongly suggest making it yourself though, as the flavours are more intense with less added preservatives or sugar. Lastly, garnish each popsicle to your liking, I used these little blush flowers from oregano that are just darling. Have a wonderful weekend!
- 1/2 cup frozen blueberries
- 1 cup greek yogurt
- 1/2 banana
Mix in a blender until a smooth paste
- 1 grapefruit (chopped into smaller pieces)
- 1/2 cup cherries (chopped into smaller pieces)
- 1-2 cups Greek yogurt
Garnish: cherries, little oregano flowers & its petals
Take your popsicle mold and scoop some blueberry mixture into each one. Then for the next layer, add some greek yogurt until it almost fills the top. Place the sticks in and top with a tiny bit of granola. Place in the freezer for about 3 hours until set. To remove each popsicle, place them under hot water for a bit.
Oven baked honey granola
- 1 teaspoon cinnamon
- 1/4 cup honey
- 1/4 cup olive oil
- pinch of salt
- 2 cups oats
- 1/4 almonds
- 1/4 cashews
Preheat the oven to 170 degrees celsius. In a large bowl, combine oats, brown sugar, cinnamon, salt and nuts of choice (I used cashews and almonds). Heat 1/4 cup of honey in a microwave for about 30 seconds. Stir in olive oil to this.
In a glass measuring cup, warm honey in microwave for about 30 seconds. Add olive oil to the honey and stir. Combine the honey-oil with the dry ingredients and spread over a baking sheet paper that is brushed with oil. Bake for about 20-30 minutes stirring the granola once in between. Leave to cool once ready.
For the popsicle: Place a bit of granola in a ziplock bag and crush the mixture into smaller pies with a rolling-pin.