I know. I’ve been hitting the snooze button on blogging pretty hard lately. But if there’s anything that can raise me from my chemo-induced slumber, it’s Billy’s annual #popsicleweek, which is like the ultimate summer pool party in popsicle form, minus the part where you slink into the water as slowly as possible because holy freezing tatas, plus a hundred or so inflatable swans. Or flamingos. Or whatever hip floatie is this year’s jam.
(It’s a cactus, isn’t it? Fuck.)
This year, I decided to honor Chris and my fave frozen treats from childhood with grown-up, lazy-girl versions that are as simple as they are nostalgic: a sweet and pleasantly bitter Marmalade ‘n’ Cream Pop for Chris (a less-sweet riff on the two-tone flavor we both adore); and, for me, a tart and tangy Strawberry Cheesecake Pop that’s just a teensy bit more sophis than my beloved Strawberry Shortcake bar (admittedly without the squishy crumb coating, which I kinda really dig). Both treats benefit from lots of concentrated fruit flavor and one-step sweetening thanks to good ol’ jam. Jam!!! And both come together with a few whirls of the blender, easy peasy.
Make one or both and feel like a kid again. Celebrate the summer (this weekend is kind of a big deal here in the U.S. of A.). Crash all the pool parties.
p.s. Billy pimped out the main #popsicleweek page over at Wit & Vinegar with images for every recipe and a fancy directory that allows you to sort by dietary restriction, so this year’s 100+ entries are more fabulously showcased than ever. Check it all out here. Besos, Billy!
p.p.s. See even more #popsicleweek shenanigans on all the social medias!
- 1 heaping cup full fat Greek yogurt
- ¼ cup marmalade (I used a bitter Seville variety)
- ½ tsp vanilla
- Combine all ingredients in a blender and blend until well combined (yogurt will thin substantially).
- Pour into pop molds (I use this one) and freeze 1.5 hrs; insert popsicle sticks. Freeze until solid, at least 4 additional hours. Enjoy!
- 4 oz whole milk ricotta cheese
- 4 oz cream cheese
- generous ½ cup unsweetened vanilla almond milk
- ½ tsp vanilla
- ¼ cup strawberry preserves (or more, to taste -- see note)
- 10 vanilla wafer cookies, crushed, plus more for serving
- 2 T freeze-dried strawberries, crushed (optional)
- Combine ricotta, cream cheese, almond milk, vanilla and ¼ cup preserves in a blender and blend until smooth. Add vanilla wafer cookies and freeze-dried strawberries, if using, and stir (or pulse very briefly) to combine.
- Pour into ice pop molds (I use this one) and freeze 1.5 hours; insert popsicle sticks and freeze until solid, at least 4 additional hours. Remove from molds, top with (or dip into) crushed cookies, and serve. Enjoy!
Regarding the preserves: sugar content can vary greatly between preserves. If you know that your preserves are exceptionally sweet (or, conversely, not very sweet), adjust to taste before freezing; keep in mind that increasing sugar content of the popsicles significantly might affect their ability to freeze solid.
OH! before you go…
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