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. 😉
- 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
- 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!
Amount 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
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