Peaches and Cream Popsicles

Peaches and cream popsicles

Peaches and cream popsicles

Aren’t sweet, juicy, ripe peaches wonderful?  They smell like summer to me.  I think fresh peaches are my favorite fruit.  So today I thought I would make popsicles featuring peaches combined with yogurt, almond milk and almond extract to make a frosty cool treat.

As we head toward the last official weekend of summer you might be wondering why I’m still making popsicles. In my opinion you can never have too many recipes for peaches, so this is one more little way of enjoying them while they are still plentiful juicy and sweet.  I have a feeling there may be a few more peach recipes popping up here before peach season is over, because I’m not done with them yet.   Just like I’m not done with summer yet, either.  There’s plenty of time before we get swept away by all the apples and squash starting to appear at the Farmer’s Market—-much too soon for me.

In the fruit bowl in my kitchen are some peaches bought recently at the market.    They are ripening quickly, so I decided to experiment with another flavor of popsicle.  That’s how I came up with this combination that features peaches mixed with almond milk, a little sugar, yogurt , and almond flavoring.  Not too sweet, I let the tanginess of the yogurt assert itself.  We found them to be very light and refreshing.


Just a side note here:  I noticed just recently that a variety of popsicle molds are being put on clearance in some stores, now that the end of summer is near, so this is a good time to get one if you been thinking along those lines, but have hesitated, wondering how much you will really use it.  If you would like to try these, but don’t have a popsicle mold you might try pouring the mixture into paper cups.  Put them on a tray or in a small baking pan and freeze them.  When they are partially frozen, insert the sticks, and continue with freezing until firm.  To eat, just peel away the paper cup, or run the cup under hot water briefly until it slips off.


Yield:   depends on size of molds.  I got 8 with mine.IMG_4600


  • 3 medium, ripe peaches
  • 1/2 cup 2 % Greek yogurt
  • 1/3 cup sugar, or your favorite sweetener
  • 1/3 cup  vanilla unsweetened almond milk
  • 1/4 tsp, almond extract
  • 1/8 tsp salt.


1.  Halve and pit the peaches.  Cut  into rough chunks and place in the blender container.  Add the remaining ingredients and blend until smooth, scraping down the sides of the blender as needed.

3,  Divide the mixture evenly into the popsicle molds, or disposable paper or plastic cups.  Insert the sticks and freeze until solid, at least 5 to 6 hours.



SOURCE:  a  Carolyn Original


Breakfast Quinoa

Breakfast Quinoa

Breakfast Quinoa

I was excited to make this recipe to try out serving quinoa as a hot cereal.  This highly nutritious grain has been gaining favor with us ever since I first prepared it and served it in place of rice.  It’s toasty, nutty, flavor is very pleasant, to say nothing of its high protein content.  So I was particularly anxious to see if we would like it for breakfast.  I found it to be very enjoyable, but Mr. D. thought it was a little too sweet for him as a cereal.  However, I think that children might like this very much, thinking that it resembles dessert.


The recipe is very easy to make, and you can top it off with a mixture of seasonal fruits and coconut, or nuts.  The recipe calls for using coconut milk, but I used almond milk instead.  The recipe also suggests strawberries and bananas as the fruits, but you can see by my pictures that I used mango and blueberries along with toasted coconut.  The cooked quinoa is slightly sweet, and creamy, so you can use a tart fruit as a flavor contrast.  Like most whole grains it is quite filling, and we were satisfied with just this for breakfast, but if you need more, you may want to add an egg on the side.

You will most likely be toasting the coconut, so remember to keep an eye on it as it is toasting, so that it doesn’t burn.


Yield:   2  Servings


  • 1/2 cup uncooked quinoa

    coconut flakes, almond milk, mango and quinoa make up a nutritious breakfast.

    coconut flakes, almond milk, mango and quinoa make up a nutritious breakfast.

  • 3/4 cup light coconut milk ( or almond milk)
  • 2 Tablespoons water
  • 1 Tablespoon light brown sugar
  • 1/8 teaspoon salt
  • 1/4 cup flaked unsweetened coconut
  • 1/2  cup sliced strawberries
  • 1/2  cup sliced bananas

1.  Preheat oven to 400*F.

2.  Rinse quinoa well in a fine strainer or sieve.  Place in a medium sauce pan.

3.  Combine quinoa, coconut milk, water, brown sugar, and salt.  Bring to a a boil.  Reduce heat, and simmer 15 minutes or until liquid is absorbed stirring occasionally.  Stir mixture constantly during the last 2 minutes of cooking.

4.  While quinoa cooks, spread coconut in a single layer on a baking sheet.  Bake at 400* for 5 minutes or until golden brown.  Cool slightly.

5.  Place about 1/2 cup quinoa in each bowl.  Top each serving with 1/2 the strawberries and 1/2 the bananas, and 1 Tablespoon toasted coconut.  Serve warm.


SOURCE:   Cooking Light