I made my parents buy me loads and loads of them. When they started to worry about my health I used various sophisticated methods to make them do what I wanted … I screamed, kicked or told them I wouldn’t look after them when they were old. All in all, I guess I was every parent’s dream.
Now that I have grown up, the only thing that has changed in my relationship towards popsicles is that I am able to make my own ones.
And let me tell you that since I found my first popsicle mold in Ikea our freezer has been bursting with these fabulous treats.
Yum!
(The contest is closed. Thank you.)
Because I want you to experience the fun and joy that making your own popsicles brings I’ve prepared this cute summer giveaway for you.
The package that one of you can win includes four (4) popsicle molds, four (4) ice shot glass molds, two (2) ice cube trays, ten (10) fun glasses and a package of 225 colorful straws.
All this can be yours! TO ENTER
To enter this contest, just answer the following question in the ‘Comments section’ of this post:
“What is you favorite popsicle or ice cream flavor?” THE RULES
One entry per person, please.
Additional entries:
Twitter (follow ZoomYummy; leave a note about it in the comment section of this post),
Facebook (become a fan of ZoomYummy; leave a note about it in the comment section of this post).
(So together you can have three entries.)
Winner will be selected at random and announced on Thursday (July 8).
Good luck, everybody! (The contest is closed. Thank you.)
And now back to the Orange and Vanilla Yogurt Popsicle.
You need only 4 ingredients!
Such a simple treat.
These are the popsicle molds I’ve used.
If you don’t own popsicle molds then you can use paper or plastic cups with popsicle sticks stuck in the middle.
1. Fill about 1/4 of the mold with the orange juice.
Please notice how I am not able to pour the juice properly while, at the same time, taking a picture.
That might be just too challenging for some of us!
The molds are filled.
2. Place the molds into the freezer for about 2 hours (we want the juice to be frozen so that it doesn’t mix with the yogurt).
3. Meanwhile, mix the yogurt, sugar and vanilla extract.
You’ll be surprised by how wonderful a flavor these three ingredients can create!
4. When the juice has frozen, fill the molds with the yogurt mixture and place them back into the freezer.
(If you use cups instead of molds then make sure to put the sticks in about an hour after placing the cups in the freezer so they stay upright.)
In my freezer these popsicles needed about 10 hours to get fully frozen.
And here we are with an addictive, tart-sweet combination of orange and vanilla.
4 cups (1 liter) milk (or any amount the two puddings call for in their instructions)
confectioner’s sugar to sprinkle on top
~~~
1. Let the puff pastry thaw according to the instructions on the package.
2. Preheat an oven to 350 F (175 C).
3. Roll out the dough on a floured surface to twice the size of the baking pan you are going to use (we need one layer of the puff pastry for the bottom and one for the top of the pie).
Using a knife, cut the rolled out dough into two equal parts.
Transfer the first sheet onto the bottom of the greased pan.
4. Now we are going to need the sponge biscuit rounds. They are soooo yummy – I grew up on them.
Place the biscuits over the puff pastry layer.
Nice!
5. Take 4 sweet ripe bananas.
Cut each of them into two halves…
… and then into slices.
Just like this.
6. And onto the biscuits they go.
7. Now it’s the right time to prepare the pudding (follow the instructions on the packet).
Mix the vanilla pudding with the banana pudding and prepare them both together.
Mmmmm… – this already smells heavenly.
8. Pour the pudding over the biscuits and bananas…
… and spread it with a spoon until everything is nicely covered with the pudding.
9. Cover the pudding layer with the second part of the dough.
The pudding is going to release steam while baking so it’s fine to help it a bit by creating these little steam vents.
(Since the pie tends to rise while baking I recommend placing a piece of aluminium foil right underneath the baking pan – onto the bottom of the oven – just in case a few drops of pudding overflow. The aluminium foil will catch any spills and you can remove it from the oven easily.)
10. Bake for about 35-40 minutes.
Remove from the oven and let set and cool.
Sprinkle with some confectioner’s sugar if you feel like it.
Oh, and cut into squares of course.
Store in a refrigerator and – most importantly – ENJOY Dear Friends!
(There are many more lovely posts for you to see here.)
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptRead More
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
