Summer is not over yet. You still have time to perfect the art of popsicle making. Good thing the Almond Board of California has some cool recipes. Almonds, almond butter, almond milk, fresh fruit, honey and yogurt are the keys to these summer popsicles and bars. The nice thing about making your own bars is that you can control the amount of sugar that goes in, unlike store bought bars. The great thing about almonds is that they are California’s top agricultural export and the U.S.’s largest specialty crop export. Many nutritionists consider almonds to be a highly energizing and hunger reducing food because almonds are high in protein, fiber, calcium, vitamin E, riboflavin, and magnesium. Here are some cool treats made with almonds and fresh ingredients.
Some of the recipes featured include an Almond butter and Jelly (AB&J) bar and a Nutty fudge bar. The Almond butter and Jelly popsicle sounds like it would be for kids only, but adults will enjoy the fact that it is made with almond butter and fresh raspberries or strawberries, Greek yogurt, almond milk and honey. Nutty fudge bars sound like the ultimate almond experience with almonds, almond milk, almond butter and chocolate syrup. Almond Joysicles are the Almond Board of California’s take on a frozen form of the beloved candy bar Almond Joy with shredded coconut, cream of coconut, almonds and almond milk, and chocolate syrup. We looked at all of the recipes and decided the Peach-Basil Pops sounded like the healthiest choice for us to make.
We were pleased that these Peach-Basil pops came out sweet and refreshing. The hints of basil give these fruit yogurt bars some sophistication. Overall, these yogurt bars are sweet and creamy from the peach and yogurt. We adapted the original recipe a little to our taste, and we will be trying some of the other recipes as well before the summer ends.
Makes four 4-oz. pops
1. 1 medium peach, ripe. We actually used two peaches for extra sweetness.
2. 1/2 cup vanilla almond milk.
3. 1/4 cup plain 2% Greek yogurt. We actually used nonfat plain Greek yogurt.
4. 1/4 cup honey.
5. 1 1/2 teaspoons chopped fresh basil. We were closer to two teaspoons of fresh basil, but we like basil. However, you could cut back a little if you don’t want the basil flavor to overpower the peach.
1. Chop the fresh basil so that it is finely shredded.
2. In a blender, combine the peach, almond milk, yogurt, honey, and basil. Blend until smooth. Pour into pop molds or re-sealable plastic pop bags. Freeze for 4 to 6 hours or overnight before unmolding. Enjoy!