Apricot Blueberry Creamsicles! 6 ingredients, healthy, delicious, dairy-free and perfect for summer!
Since my last post about the book release, life has been wild! Amazon has it back in stock and it has hit #2 in vegan cooking, as of today. Yes! Last weekend, Joni and I ran JJ’s Snack Shack and sold tasty vegan eats at the CA Hot Sauce Expo in Long Beach. The day after that wrapped up, I had to prepare for my media/influencer/press launch party for the book; which I decided to cater, like a mad woman.
I’ll definitely be doing a whole post on the launch party, because it was rad! And only having a blurb won’t do it justice. Let’s just say, it was a success, and I am kind of, totally exhausted. On top of that, it has been HOT here in California! Humid, high temps and huge fires; pretty scary. When thinking of my next recipe, I knew it had to be simple, cold, and delicious. Apricot Blueberry Creamsicles to the rescue!
You know a recipe is stupidly easy when I struggle to take enough pictures for a blog post because there aren’t many steps! What I used for these delectable frozen treats: one bowl, a couple of measuring vessels, a spoon, a knife, and popsicle molds. Pair that with 6 ingredients, and you have something that you can whip up in no time at all!
Other pluses: fairly high in protein and calcium, from the non-dairy yogurt, and uses fresh Summer produce! Though, you could easily customize it depending on the season. You could also use the vanilla yogurt for even more of a creamsicle-vibe, though you won’t need as much maple syrup.
Now, make this recipe, eat it for breakfast (as I have) and enjoy your week! I’m going to get back to cranking out photo projects and planning this book tour. 😉
One year: Classic Pancake Mix // Two years: Buffalo Chickpea Pizza // Three years: Seitan Currywurst // Four years: Vanilla Fruit Smoothie
Apricot Blueberry Creamsicles
Refreshing, delicious, dairy-free and only 6 ingredients! These Apricot Blueberry Creamsicles are a must-make for this summer!
Ingredients
- 1 1/4 cups (285 g) plain, non-dairy yogurt
- 2 1/2 tablespoons (37 ml) maple syrup
- 1 1/2 teaspoons orange zest
- Pinch of salt
- 1/2 cup (60 g) thinly sliced, fresh apricots
- 1/2 cup (65 g) halved fresh blueberries
- Four 4-ounce popsicle molds, or close to it
Instructions
- In a small bowl, stir dairy-free yogurt, maple syrup, orange zest and salt together, until combined.
- When assembling, I like to put a couple pieces of each fruit in the bottom of each mold, then top with a couple spoonfuls of yogurt mixture. Tap down gently so that everything settles and there are no air bubbles.
- Repeat until you have used all fruits and the rest of the yogurt mixture; place sticks/popsicle tops in the molds and freeze for 3-4 hours. To get the popsicles out easily, run warm water over the molds for 10-20 seconds, then pull them out and enjoy!
- See? Easy-peasy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 188Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gSodium: 83mgCarbohydrates: 41gFiber: 1gSugar: 33gProtein: 4g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
Before I go, I’d like to thank VegNews and the people who voted, for including me in their 2016 VegNews Bloggy Awards! It is such an impressive list to be a part of, and I feel incredibly grateful for your support! <3
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. I will be showcasing their products each month with recipes and tips, so make sure to follow along! Posts like this help me to keep this blog and more recipes coming your way. 🙂
Down Home BBQ Burger [Vegan Burgers and Burritos Cookbook]
Friday 27th of July 2018
[…] year: Cherry Chocolate Zucchini Bread // 2 years: Apricot Blueberry Creamsicles / 4 years: Herbed Tofu Tomato Salad // 5 years: Mixed Berry Coffee […]
Cherry Chocolate Zucchini Bread – Vegan Yack Attack
Tuesday 18th of July 2017
[…] year: Apricot Blueberry Creamsicles // 3 years: Herbed Tofu Tomato Salad // 4 years: Grilled Peach Lassi // 5 years: Grilled Sourdough […]
knittingrl
Thursday 28th of July 2016
I was at the hot sauce expo! How did I not see you? and how did I miss that you had vegan treats there?
Jackie @ Vegan Yack Attack!
Monday 1st of August 2016
Ah! I have no idea! Go follow @jjssnackshack on IG, though! That way when we do more local events you'll get a head's up. :D
Anne
Thursday 28th of July 2016
I need this!!! It looks way to good :D Also, congrats!
Jackie @ Vegan Yack Attack!
Monday 1st of August 2016
Thank you, Anne!
Becky
Wednesday 27th of July 2016
These are gorgeous, Jackie! Congratulations on the launch - I'm so happy for you!!
Jackie @ Vegan Yack Attack!
Wednesday 27th of July 2016
Thank you, Becky!! :)