For a lot of people, summer is a relaxing season, but if you are a mom, you would know, summer can be very busy too! For the last few weeks, I have been driving my kids to swimming and other activities almost every day, trying to keep them active and occupied….so they don’t spend too much time in front of the computer ! It’s busy, but they’ve been having a good time. For me, many days, by the afternoon, I am pooped ! And I need my afternoon “fuel” to keep me going, which is usually a light snack and a cup of iced coffee. It was so hot the last few days, so I decided to transform my “fuel” into popsicles ! Oh, and I found a bottle of Kahlua in my fridge so I added some extra boost ! Sorry kids, you can’t have these, but you know what ? When mom is cool, everything is cool !
Makes about 8-10 popsicles
1/2 cup hot brewed coffee
1/2 cup condensed milk
3/4 cup whole milk
3/4 cup half and half cream
1 teaspoon pure vanilla extract
2 tablespoons coffee liqueur (optional)
60 g semi-sweet or dark chocolate, melted (optional for drizzles)
Mix hot coffee and condensed milk together
Add all other ingredients except the melted chocolate, stir until blended
Pour into popsicle molds and freeze until set, about 4 hours
Happy Canada Day! Can’t believe I have been in this country for 26 years! I am so thankful that my parents made the decision to move to Canada. I love this country, the friendly people, the weather (especially for us who are in the west coast), the amazing scenery. It’s a fantastic place for my kids too, so many activities they can enjoy. (Well, only now I am worried they won’t be able to afford to have their own house when they grow up….)
Our weather has been really nice and today is a great day for a picnic or BBQ. These little popsicles make a perfect cool treat and are so easy to make.
Makes about 12 popsicles
850 g vanilla flavoured Greek yoghurt
1 kg fresh raspberries
200 g granulated sugar (adjust to your own taste)
3 tablespoons lemon juice
Prepare raspberries by heating them together with sugar and lemon juice in a non-stick pot over medium heat
Turn heat down to low when liquid starts to bubble
Gently mesh raspberries with a wooden spoon, cook until thickened
Strain seeds, let cool
To make popsicles, layer yoghurt and raspberry sauce alternately in small paper cups or popsicle molds, freezing in between layers (You can also swirl them together to make a marble effect). That’s it, enjoy!