quick and easy BY JENNIFER BREWER | PHOTO BY MICK JONES
Frozen assets
COOL DOWN WITH REFRESHING FRUIT-AND-FLAVOR ICE POP COMBOS
Strawberry Ice Pops Serves 8 | Gluten Free
prep 15 minutes | freeze 2½ hours
Simplicity itself. For a luscious twist, follow step 2 to add a nut-cream layer; nobody will believe the resulting “strawberry shortcake” pops are dairy free, gluten free, and sweetened only with dates (though for either version, if your berries aren’t quite ripe enough, you can always add a bit of sugar).
16 ounces fresh strawberries, washed and hulled
Sweetener (agave or honey), to taste
NUT CREAM (OPTIONAL) ¼ cup raw cashews ¼ cup raw macadamia nuts 3-4 medjool dates, pitted ½ cup coconut milk ½ tablespoon fresh lemon juice ½ tablespoon vanilla extract
1. Pulse strawberries in a food processor until fully puréed; taste and add sweetener if necessary. Divide mixture among eight 3-ounce pop molds. Freeze. 2. To add optional nut-cream layer: In a food processor, pulse cashews, macadamia nuts, and dates until well ground. Add coconut milk, lemon juice, vanilla, and a pinch of salt; blend until smooth and creamy. After strawberry pops have been in freezer for about 30 minutes, remove and pour nut-cream mixture on top. Insert sticks. Freeze until set, about 2 hours.
PER SERVING (with nut-cream layer): 99 cal, 6g fat (3g mono, 0g poly, 2g sat), 0mg chol, 1g protein, 11g carb, 1g fi ber, 0mg sodium
➻ july 2012 | deliciousliving 19
COOL CONTAINERS If you don’t have molds, pour mixtures into 3-ounce cups or ice-cube trays, freeze for about 15 minutes, and then insert craft sticks or small spoons for handles; continue freezing until solid.
FOOD STYLIST, BASIL FRIEDMAN; STYLIST, SUSAN NEUER
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48