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Popsicle Paradise!
by Tawra Kellam
Remember when you used to sit on your front steps on a hot summer day
eating a Popsicle? It was usually red or purple and on special occasions
you got a fudgesicle. Remember how you tried to lick the drips faster
than the sun could melt them? Sometimes the drips would roll down your
fingers, forcing you to make the mind numbing decision whether to lick
your fingers or the new drips forming on your Popsicle.
Every once in a while a few drips would get out of control and fall on
your bare toes. Remember how your dog's tongue felt like sandpaper when
he licked the sweet gooeyness off of them?
It’s funny how we try to make drama and expensive memories for our
children when it's the simple everyday things we remember the most.
Use some of these ideas from www.LivingOnADime.com to keep the kids
entertained this summer.
To find Popsicle molds, look at discount and mail order stores or garage
sales. If you don't have any molds, use small paper or plastic cups. Put
a wooden stick or plastic spoon in the center.
For mini popsicles, pour orange, apple or grape juice or flavored drink
mix into ice cube trays. Partially freeze and then place toothpicks in
the center of each cube (or place plastic wrap over the top, secure and
insert toothpicks through plastic wrap).
For non-traditional popsicles:
Freeze applesauce in popsicle molds.
Mix fruit or jam into yogurt. Freeze in small, snack sized Ziploc bags
for frozen yogurt on the go. Cut a hole in the end of the bag for easy
access/eating.
Mix gelatin and freeze. Add gummy fish or worms before freezing for
added fun.
Freeze syrup from canned fruit.
Add food coloring or sprinkles to yogurt or softened ice cream for added
pizzazz. Then freeze in Popsicle molds.
When you have leftover jam or jelly, put ¼ cup of hot water in the jar
and shake well. Pour into popsicle molds and freeze.
If jelly or jam doesn't set up well, use for popsicles or add more
water, boil and make syrup.
Make a batch of pudding. Add coconut, nuts, marshmallows, crushed
cookies or sprinkles if desired. Pour into molds. Freeze several hours
until firm.
Stick a toothpick in the center of blackberries, strawberries,
raspberries or sliced bananas.
Dip in chocolate if desired. Freeze on a tray. Once frozen, store in
freezer bags.
For easy snow cones, freeze orange juice (or any other flavored juice)
in ice cube trays. Store frozen juice cubes in a plastic bag. Blend 5
cubes in the blender until they have a shaved ice consistency. The
shaved ice will keep its consistency if kept frozen in a container.
For watermelon popsicles, blend one cup each watermelon chunks (seeds
removed), orange juice and water. Blend well. Then pour and freeze into
molds.
For strawberry popsicles, blend 2 cups strawberries, 1 cup vanilla ice
cream or yogurt, 4 cups orange juice and 2 tablespoons sugar. Blend
smooth. Pour into molds and freeze.
For banana popsicles, dissolve one 3 oz. package strawberry gelatin with
one cup boiling water. In a blender, mix gelatin, 1 banana and 1 cup
yogurt or ice cream. Blend well and pour into molds.
Pudding Pops
1 pkg. pudding (not instant*)
3 cups milk
Directions
Combine 1 large package of pudding with 3 cups of milk. Mix only enough
to blend well. Quickly pour into popsicle molds and freeze. Chocolate
and vanilla pudding may be layered for a fun treat. Makes 8-10
popsicles.
* Regular homemade pudding may be used instead of store-bought pudding
mix.
About the author
Tawra Kellam is the author of the frugal cookbook Not Just Beans: 50
Years of Frugal Family Favorites. Not Just Beans is a frugal cookbook
which has over 540 recipes and 400 tips. To order visit
www.LivingOnADime.com
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