It’s been such a heavy, draining week. I’m not even going to pretend I’m eloquent enough to put into words the feelings and emotions. But what I can express, is that our family has had some really great discussions about racism in the past week. It’s talks like these that have helped all of us learn and grow in our understanding about the complexities of racism and hate in our country. Love, compassion and kindness start from within the walls of your own home, and I’m proud to be the parent of two teenagers who understand and respect these values.
However, in the midst of all that is going on, mother nature carries on. And this week, there were signs of summer popping up everywhere. With flowers in our yard blooming like crazy and the temperatures finally rising, I decided to experiment with… duh da da daaaa….popsicles!
I ordered a popsicle tray a few weeks ago in the hopes I’d actually make them. I’m embarrassed to say that before last week, I was indeed a food blogger who did not own a popsicle tray (ha!). Not that it’s a big deal to make them, in fact it’s probably the easiest thing you could ever do. I guess I just never got the urge… until now!
What I love about these pineapple yogurt pops:
- they’re super easy to make (you can even buy the pineapple fresh and pre-cut from the supermarket)
- require only 2 ingredients
- make a fun activity to pass the time with kids
- have a refreshing, tropical summer vibe
- you can eat them for breakfast (dipped in some granola)
- they make a healthy snack
- they’re lower in sugar then regular store bought popsicles
- they’ve got chunks of juicy pineapple throughout
- you can make them vegan by using plant-based yogurt
Here are some other popsicle recipes I’m craving right now:
Honeydew Green Tea Popsicles from Sarah @Well and Full
Vanilla Peach Pops from Jeanine @Love and Lemons
Watermelon Lemon Limeade Popsicles from Traci @Vanilla and Bean
Peanut Butter Swirled Chocolate Fudge Popsicles from Tieghan @Half Baked Harvest
Honey-Sweetend Lemonade Popsicles from Tessa @Salted Plains
Hope everyone has a peaceful and relaxing weekend.
Lots of love! Donna
TIP: If you want to cut back on sugar, use plain yogurt instead of vanilla yogurt in this recipe or do a half and half mix of plain and vanilla. They will be significantly less sweet and contain only the natural sugar from the fruit.
- 3 cups cubed fresh pineapple
- 3 cups vanilla or plain yogurt (can sub plant-based yogurt)
- 1-2 tbsp of pineapple juice (leftover from the cutting board or from the container if bought pre-cut from supermarket)
- *option to add a squirt of lime juice if you'd like some extra tang.
- In a food processor or blender, give the pineapples a few quick pulses.
- Add the yogurt and pules a few more times, making sure you leave small chunks of pineapple.
- Pour the mixture into the popsicle molds.
- Allow to set in freezer for at least 12-24 hours.