It was hot and humid once again when we woke up on Sunday morning. Where is all this rain coming from: frankly, I have no clue. The hurricanes down South? But I like the fact that it keeps our grass and parks green, and our river beds full.
Thank God it was Sunday too because both P. and I felt somewhat lazy. There was not going to be much activity in the house today.
Besides cooking, resting, and eating.
“Where are you already going?” P. said when he saw me put my shoes on while he was finishing a bowl of cereals.
“To buy baby artichokes.”
He did not know it yet but I had been planning a few dishes for our day. Lunch would be easy: there would be a salade niçoise à ma façon, with the lovely bunch of haricots verts fins (string-like French beans) I bought the day before, organic fingerling potatoes, eggs, cherry tomatoes, anchovies and tuna marinated in olive oil.
And for dinner, I was planning to cook a squid and artichoke risotto.
The thing is that I really wanted to show you this risotto recipe. Because in fact, it was quite scrumptious. But I did not have the time, or the energy, to take pictures so late in the evening. Besides, P. and I ate the whole thing. Of course, I am already thinking about making another one soon since I still have leftovers of my vegetable broth — I confess, I’ve had a thing with risotto lately since we ate another one on Saturday night, made with bay scallops, spinach and saffron. Perhaps I will be good and take pictures then, and even write down my recipe.
But for now, let me talk to you about popsicles instead.
You don’t mind, do you?
Quick to make, refreshing, no fuss — I still don’t know how I managed to take pictures! I initially did not think I would even bother to write a recipe because there was no recipe to start with. I had Greek yogurt handy, some raspberry coulis from another dessert I made the day before, red currants, lemon and sugar. I let my imagination wander and simply tossed the ingredients together, preparing them to taste. The recipe below is only guidelines.
The popsicles came quite handy to finish our simple lunch.
Perfect for a lazy Sunday full of quiet times, cooking and eating delicious food.
It really was actually!
- Juice of 1/2 lemon
- 1/4 cup blond cane sugar
- 1 + 1/3 cups Greek yogurt
- Raspberry coulis
- Red currants
- Fill the plastic containers 1/4 full with raspberry coulis — keep some for the yogurt.
- In a large bowl, mix the yogurt with the lemon juice and sugar.
- Add the fresh red currants and the rest of coulis. Mix gently.
- At this stage, you can use an ice-cream machine to churn the yogurt cold, or place this preparation directly in the plastic containers.
- Place in the freezer for a few hours. Make sure to insert a wood stick in each popsicle before it is set. To remove from the container, simply run them under hot water for 10 seconds. Enjoy!
- Jus d’1 demi-citron
- 50 g de sucre de canne blond
- Environ 350 à 400 g de yaourt à la grecque
- Coulis de framboises
- Groseilles rouges
- Remplissez vos moules 1/4 plein avec le coulis de framboises — mettez du coulis de côté pour le yaourt.
- Dans une jatte, mélangez le yaourt, le jus de citron, le sucre.
- Ajoutez les groseilles rouges et le reste de coulis. Mélangez légèrement.
- A ce stade, utilisez une sorbetière pour faire prendre la préparation au yaourt, ou versez directement dans les moules.
- Placez au congélateur pendant quelques heures — enfoncez un bâtonnet dans chaque sucette avant que le yaourt ne soit trop pris. Pour démouler, passez les moules sous un filet d’eau chaude pendant 10 secondes. Régalez-vous !
it is very hot and humid here, these popsicles are very nice on the eyes!!
Gorgeous! Easy to make, but ever so delicious!
What a fun and refreshing dessert. I’ve seen a lot of risottos blogged about lately, which is interesting given the heat. I guess these delicious popsicles are cool reward!
I never would have thought to use Greek yogurt in a popsicle. They look so perfect for a hot summer day!
I’m making these this week! Thanks Béa. Stay cool. Mid-summer is almost here.
Oh la la. I want a Popsicle. This is really really a GREAT idea. Yum.
We made coffee and watermelon pops this weekend. It was delightful. Your recipe looks marvelous. I bet my kids will love it. Thanks again for the inspiration and the eatable pictures.
Oh, I love popsicles made with yogurt because it’s like a frozen smoothie! If I had any room in the freezer, I’d make some right now.
STUNNING! So stunning I don’t know that I could eat them… no wait… I could. I could definitely eat those.
Elegant and really can’t help and wanted to have one! I would like to try making it!
Where did you find the popsicle molds?
love the first picture,so cute
Beautiful photos! Unfortunately we’re shivering through a cold-snap at the moment and i’m feeling chilly just looking at them!
YUM! I freeze Greek yogurt in my ice cream freezer all the time! Berries and Lemon are refreshing additions!
Wonderful pictures ! I should have a try to popsicles when summer will be back…
All sorts of yummy! I need to make some, I have the holders.
Here in Sydney it is freezing and miserable… I am definitely book marking these for the first warm day we have…. I can’t wait they look delicious!!!!
These look absolutely stunning. I am so hot and sticky right now and one of these would be perfect! Absolutely stunning picture as always.
absolutely gorgeous! these make me happy!
Ils sont vraiment trop tentants. Je crois que je vais essayer d’en faire même si je ne possède pas ces jolis petits moules.
oh wow! Those pops look AMAZING!! How on earth did you manage to get a pic of them before they all melted is beside me. Fantastic pictures!
I stumbled upon your site whilst looking for a croissant recipe. Your pictures are incredibly beautiful! I immediately bookmarked the site and will definitely be back. I feel like I’ve discovered a bit of a gem!
very beautiful… i grew up on ice-candies.. some sort of popsicles where I come from
Many thanks everyone.
To answer Len’s question, I wish I could say where I bought these molds. I cannot recall, unfortunately since I have had them for a few years. Sur La Table maybe? Or Crate and Barrel?
Ca me plait beaucoup
They look beautiful… It would be great to see your risotto recipe, oui! I’ve been enjoying good squid lately: 1) in red wine and tomato sauce 2) marinated in lime, a little oil and chili then grilled – délicieux – super-fast and easy to prepare – great on a hot summer’s day!
I think I’m going to have to make these with Noe . . .
I was just in Maine and had wanted to make a lobster risotto for my dad’s big birthday dinner, but he confessed he doesn’t like risotto. So I went with gnocchi instead and it was gorgeous . . . but my risotto craving has been left unsatiated. The squid version does sound scrumptious . . . do share, please . . .
I love the creativity with these photographs. Great job!
It’s funny – I was just eyeing some Cuisipro rocket pop moulds and thinking what great fun they’d be to play with. Great job – lovely photos.
Incredible! Your photographs are simple delicious. I envy them like you wouldn’t imagine. Mostly because I have my own food blog. My pictures are good, but not even the same league. Damn! Nice job. Seriously nice work.
J’aime tes choses. Chaque fois j’arrive ici je tombe dans une reve.
Yay for popsicles!
These popsicles kick my popsicles’ ass!
So refreshing and light! Something I need right this minute!
R comme Retour vacances de ce superbe périple. Deux semaines de regards sur notre belle France. Un compagnon génial ( Nikon ) et des paysages qui ont été un régal pour les yeux. Entre la Drôme, le Lubéron, l’Ardèche et l’Auvergne que dire…Bonne cuisine et un accueil sympathique. On ne revient jamais vide de beaux sentiments. A tout bientôt. ps; bravo pour ta recette. Je la garde au frais….
Oh my I’m in heaven!! Gorgeous first shot.
These remind me of my childhood – tks, Béa!
You always have the most beautiful photos and recipes! Every time I enter your site, I feel like I’m in a dream!
nice popsicles of course. your posts and pics are consistently amazing!
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I am continuously amazed at your beautiful ideas and presentation! We just made some frozen treats over here at Kitchen Caravan as well. We’ve got some Summer Sundaes going on with our Peach Melba, Fairuz Sundae, and Hibiscus Campari Granita! Paired with your popsicles, this could all make for a day-long frozen dessert fest! I’m totally in, for one 🙂
-Anastasia from Kitchen Caravan
I love the simplicity of these popsicles and your photography is just stunning!
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Bea, is it possible to prepare popsicles with regular (non-Greek) yogurt? We don’t have Greek yogurt in Argentina…Thanks!
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