Saturday, August 11, 2012

Tutti Fruity Veggie Pops

Hey Y'All,
Here in the Low Country, our summers are hot & humid. For a delicious, refreshing cool treat, these pops are the perfect answer, on a hot summer day. By combining fresh carrots, fresh peaches, honey, frozen orange juice concentrate, and non fat, Greek yogurt; this becomes a very healthy and nutritious treat. The pretty peach color is reminiscent of my childhood push pops, with a new flavor twist combination. Hope you enjoy this cool, healthy treat!


1 1/2 cups, fresh carrots, (peeled, & ends cut off), and sliced into 1/4 " coins    (approximately 2 very large, or 4 medium)

 3 fresh peaches; (medium size) peeled, pitted, and sliced

 1 1/2 cups water

 1/4 cup frozen orange juice concentrate

 1 (5 oz carton), Dannon, Non Fat, Oikios, Honey Flavored, Greek Yogurt

 2 teaspoons honey

1. In medium saucepan, combine carrots and water. Cook over high heat, bringing water to a boil; reduce heat to medium, cover and cook for 18 minutes.

2. Add peaches to pan, bring water back to a boil, cover and continue cooking over medium heat for 14 -15 more minutes, checking & stirring occasionally to make sure there is still a little water in pan. If needed add 1/4 cup more hot water, to keep mixture from sticking. After second cooking, remove pan from heat, and allow mixture to cool, while keeping pan covered.

3. After mixture cools a minimum of 45 minutes, remove lid, and thoroughly mash mixture with a potato masher; (do not drain any remaining liquid). Place mixture in a blender, along with honey, and frozen orange juice concentrate. Pulse on liquefy setting, for about 10 -15 seconds. Stir mixture, and scrape sides of blender to make sure all of mixture gets well blended. Repeating scraping & pulsing if necessary, until mixture is smooth and creamy.

4. Add yogurt to mixture in blender; pulse again at liquefy setting, for 10 -15 second intervals, until mixture is well blended, and creamy. Repeat stirring, scraping and pulsing of needed.

5. Pour mixture into an 8 portion, silicone brownie pop mold, or into 6 ( 3oz) Dixie or Solo cups. Place in freezer, and freeze for 30 -45 minutes. Using lollipop sticks for brownie pop size, (or wooden sticks for Dixie cups size)insert sticks into center of each pop. Freeze for several more hours, or overnight until mixture is frozen firm** Tip: If using Dixie Cups or Solo cups as molds, place cups in the individual sections of a mini muffin pan, so they won't tip over while freezing.

6. To release pops from silicone mold, or Dixie Cups, run quickly under warm water.

Yield: 6-8 pops

Easy Summer Salsa

Hey Y'all,
I developed this recipe because my daughter was tired of the processed salsa at the store and I was looking for something fresh that utilized the summer vegetables. It is especially good with whole grain tortilla chips for a healthier alternative. It will keep for at least a week in the refrigerator, but ours don't last that long because we usually eat it up so fast! It is so delicious,  I hope you enjoy it!  Note; make sure all vegetables are washed thoroughly, before using.     


3 Large Fresh Tomatoes; (preferably from the garden or farmer's market) stem removed, chopped fine. (leave peel on tomatoes)

1 Large Green Bell Pepper; remove seeds & stem and chopped fine

1 Medium Vidalia (or sweet) Onion, peeled, and chopped fine

1/2  Bunch Fresh Cilantro; remove stems, use leaves only

2 teaspoons, Lemon Pepper

1 teaspoon salt; preferably Kosher or Sea Salt

1 teaspoon Garlic Powder

Juice of one Lime

1 -2 drops hot sauce, or pepper sauce  *optional

1. Place tomatoes, green pepper and onion in a large bowl. Sprinkle with spices, add hot sauce, drizzle lime juice evenly over vegetables, stir to mix well.

2. Place cilantro leaves in a large measuring cup. Using kitchen shears, chop cilantro, using quick cutting motions, inside the cup. You can also chop the cilantro very fine, or use a food chopper, but to me this is the easiest way. After chopping, the amount will be reduced to about 1/2 cup minced cilantro. (if you do not like that much cilantro, you can reduce the amount by half, but my family loves it!)

3. Stir well, to blend all ingredients; cover and refrigerate a few hours or overnight for flavors to meld. Serve with tortilla chips.

Yield: Makes about 4 1/2 to 5 cups Salsa