- Melissa Jacobson, Production and Sales Assistant
I know it’s already cooling down in Philly, but the weekend before last was beautifully warm. It was also my roommate’s birthday. So, I decided to use some recipes from Pops! to celebrate both occasions.
I’m not very disciplined at following recipes, but flipping through this book was incredibly inspirational. At a local ethnic grocer, I found some 4″ long cinnamon for the sticks and an assortment of other ingredients that piqued my interest. Then I brought my supplies home to experiment. These are some of the recipes I used for guidance:
- Bing Cherry & Vanilla (I used the yogurt, vanilla, and honey recommended in this recipe. Then, instead of having a cherry topping, I made a mixture of pomegranate juice, lemonade, chocolate chips, and walnuts. Sounds weird, I know, but I was really happy the chocolate was mixed in once I tasted the results and realized how super sour the pomegranate juice and lemonade were.)
- Ginger Lemon-Lime Pops (This ingredient list just helped me notice the lemonade in my fridge! I ended up using this in both mixtures I made for my pops.)
- Carrot & Wheatgrass Pops (I might actually try to make this properly some time because it looks so healthy and delicious, but the ingredient list for this recipe inspired me to make coconut milk from some pure creamed coconut that I found at the store. I mixed the coconut in with the yogurt, vanilla, honey, and added some banana for fun.)
Here are my results:
I’m not sure that I’ll be using the pomegranate/lemonade combo for the topping again unless it’s surrounded by even more sweet. It was fun to lick, though, since it dripped faster than the rest of the pop. I look forward to experimenting again when the weather warms back up!
