Lately I fancy myself a gourmet ice pop maker. Nothing, in my books, announces summer has arrived quite like pulling out the ice pop mold from the back of the cupboard.
This year, I may have gone a bit overboard. In my freezer is a few dozen frozen pops of questionable nutritional value in varying exotic flavors. Everything thing from peach maple and spicy pear to super yummy peanut butter chocolate.
The children get to eat three or four giant pops a day. My approval rating has soared.
Here's one recipe to help raise your own approval rating with your summer babes:
That's All Right Mama Ice Pop
1 cup soft tofu
1 cup soy milk
1/3 cup peanut butter
2 bananas
1 tsp vanilla
Put all ingredients into a blender and blend smooth. Pour into ice pop molds and freeze.
oh that sounds yummy! We're at-home pop enthusiasts ourselves :) I make 100% fruit/juice ones that I let them have for breakfast but making a yogurt/breakfast pop might be neat to try.
ReplyDeleteLooks yummy!
ReplyDeleteIt's recipes like this that make me super-sad that my little one is allergic to peanuts. Sounds so good!
ReplyDeleteThis sounds delicious - I can't wait to try it. My popsicle-making has been less-than-spectacular.
ReplyDeleteThese look lovely! And not so much of questionable nutritional value from what I can see.
ReplyDelete(And sproutingflowers, why not substitute sunflower seed butter or soy nut butter for the peanut butter?)
Amy
sproutingflowers, I've seen a pea-nut butter too, i'm sure your familiar with. I wonder if it's any good?
ReplyDeletewe have a local mom and pop icepop store that makes fab flavors like this... what kind of mold do you use? mine from target broke after only a few uses...sigh.
ReplyDeletealso, smootch has on a lovely knitt jackett in your headline- did you make it? is the tut on here somewhere?
We have almond butter and the sunflower butter is not bad.
ReplyDeleteWe will have to try these. I am always looking for new frozen treats with it being so very, very HOT here.
Could you use firm and use the blender? My store hardly carries the soft tofu, just firm and extra firm. I'm still learning to cook with tofu and it has been interesting. First time I cooked, it tasted like rubber. I'm better with it now. Although, I haven't baked with yet.
ReplyDeleteJust thought you might want to know that your RSS feed is not updating. At least not for me. Here I though you were on a reeeally long blogging break and it was just a wonky RSS.
ReplyDeleteA Mom's Choice, I have wondered about the firm, since firm has more protein than the soft and I always love to boost their snacks nutritionally. You'd have to replace the liquid, or more better to preserve the flavour, just use a smaller amount of tofu. It will take a longer time to blend, though, and the texture would be a bit different in the end, no matter what. Depending on how it breaks down, it may be quite creamy. Or, it could just be a cottage cheese texture and a bit icky. You try it, and tell me ;)
ReplyDeleteThere is lots of great ways to use tofu, and it's a really kid friendly food. Just cubed with some flavouring and then baked is yummy. It's one of Smootch and Birdie's favorite dishes.
Maureen, thanks! I have no idea how to fix it, but thank you nonetheless :D
I have some push pop molds that have been sitting around waiting for the perfect Popsicle recipe. I think I found it, thanks!
ReplyDelete