1. Rainbow Pudding Pops by Sandy Toes and Popsicles
2. Raspberry Limeade Ice Pops by Poofy Cheeks
3. Orange Julius Popsicles by A Night Owl
4. Banana Split on a Stick by Damy Health
5. Mango Popsicles by Katy She Cooks
6. Root Beer Float Pops by Erin Cooks
7. Pineapple Coconut Cilantro Popsicles by Keep Your Diet Real
8. Blackberry and Lime Popsicles by Baked Bree
9. Chocolate and Salted Caramel Pudding Pops by Endless Simmer
10. Lemonade Stand Popsicles by Somewhere Splendid
11. Cereal and Milk Popsicles by The Little Foodie
12. Pomegranate Yogurt Pops by The Kitchn
13. Easy, Creamy, Lemon Dream Popsicles by Whipped
14. Fresh Fruit Popsicles by PopSugar
15. Peanut Butter Oreo Popsicles by Pass the Sushi16. Berry Yogurt Popsicles by SkinnyTaste19. Boston Cream Pie Popsicles by Something Swanky
20. Homemade Frozen Jello Pops by For the Love of Food
21. Chocolate Covered Strawberry Popsicles by Chocolate & Carrots
22. Sunshine Pops by Martha Stewart
23. Chocolate Kiwi Popsicles by ShowFood Chef
24. Lemonade & Strawberry Cheesecake Popsicles by Eat Good 4 Life
25. Honeydew Popsicles by Pass the Sushi
26. Watermelon Pops by Kraft
27. Chocolate Covered Peanut Butter Popsicles by All Day I Dream About Food
28. Cookies and Cream Popsicles by Just Baked
29. Nutella Fudgesicles by Daily Waffle
30. Mango Orange Yogurt Popsicles by 6 Bittersweets
31. Strawberry Shortcake Popsicles by Bakers Royale
Berry Creme Fraiche Soup with Edible Flowers
- 1 cup Raspberries
- 1 cup Blueberries
- 1 cup Blackberries
- 1/2 cup cranberry-raspberry juice [with no added sugar]
- 1/2 cup water
- 1 cup crème fraiche
- 2 tablespoons sugar, or to taste
- 1 teaspoon lemon juice
- Edible flowers, such as Johnny jump-ups, nasturtiums, small pansies, or lavender (Do not select roadside flowers or flowers from the nursery or florist as these may have been sprayed with something not safe for consumption. Specialty food markets often have edible flowers.)
Place berries, juice and water in blender. Blend at high speed until smooth. Add crème fraiche, sugar and lemon juice and blend again until smooth.
Strain the soup. Refrigerate at last 4 hours until very cold. Serve with a dollop of creme fraiche, a few fresh berries and a scatter of edible flowers.
Fruit tacos with chocolate tortillas
by Kris Mullen
- 1 cup whole wheat flour
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup cocoa powder
- 1/3 cup coconut oil
- 4 tablespoons agave nectar
- 1-1/2 cups warm water
- 1 small papaya
- 1 mango
- 1/2 cup blueberries
- 1 cup strawberries
- 2 kiwis
- Juice from one lime
In a large bowl combine the all-purpose flour, whole wheat flour, baking powder, salt and cocoa powder. Whisk all the ingredients to combine.
Add coconut oil, agave nectar and warm water to the bowl of dry ingredients.
Mix the ingredients together with a wooden spoon until a large ball of dough forms.
Transfer the ball of dough to a floured work surface and knead the dough for five minutes, adding additional flour if the dough becomes too sticky to handle.
Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Let the dough rest for 10 minutes.
Transfer one ball of dough to a floured work surface and roll the dough into a circle that is one- quarter inch thick and about five inches in diameter.
Heat a cast-iron skillet over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds.
Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16 cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel.
Wash all the fruit for the fruit salad. Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, remove the seeds from papaya and peel the skin. Dice the papaya into bite-sized pieces and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime.
To serve, place one chocolate tortilla on a serving plate.
Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango, several pieces of diced papaya and a handful of strawberries to the center of one chocolate tortilla.
Top the fruit with additional toppings of your choice. Chocolate sauce, shredded coconut, fresh mint and honey all work wonderfully.
Berry Banana Smoothie | via This Rawsome Vegan
- 1 peeled banana
- 2 cup frozen berries
- 1 cup water
- 1 tablespoon hemp seeds
- 1-2 dates (optional)
Blend everything until creamy and smooth, adding water as needed for the desired consistency. Sip away.
Original recipe makes 1 6-inch round panChange Servings
- 1/8 cup chopped dried cherries
- 1/8 cup chopped dried mango
- 1/4 cup dried cranberries
- 1/4 cup dried currants
- 2 tablespoons chopped candied citron
- 1/4 cup dark rum
- 1/2 cup butter
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsulfured molasses
- 2 tablespoons milk
- 1/4 cup chopped pecans
- 1/4 cup dark rum, divided
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
- 4 slices sliced bread, white
- 1 egg
- 30/40 ml (1/2 cup - 3/4 cup) milk, approx (as you like it for French Toast)
- pinch salt
- 2 pats butter, salty
- 2 tablespoons Nutella, heaped
- 1 pkt (300 grams or 10 ozs) frozen berry fruits, approximately
- 3/4 tablespoons icing sugar
- Thaw the frozen fruits and berries.
- Put them in a smallish non-stick saucepan with a few tablespoons of icing sugar and stir and cook until the juice has thickened.
- In a mixing dish, beat the egg and the milk together with the salt - as you would for French Toast.
- Put the slices of bread in the egg and milk to soak briefly.
- Put two slices of the bread in the frying pan and fry well on one side.
- Turn them over and fry lightly on the other side.
- Repeat with the other two slices of bread
- Put two slices of cooked bread on a board and spread each paler side with Nutella. (Use a large cooking knife to spread). Put the other slice on the top. Cut in half diagonally.
- Put the hot berry sauce in a pretty bowl with a serving spoon.
- Serve the sandwiches on a pretty plate with the berry sauce on the side.
- Dollop as much berry sauce as you like on the hot sandwiches.
- Sprinkle with icing sugar.
For sylphkin or anyone else looking for a light and airy dessert!
Lemon Cloud with Strawberry-Mint compote.
- Cooking spray
- 3/4 cup plus 2 tablespoons sugar, divided
- 1 tablespoon cornstarch
- 1 tablespoon grated lemon rind
- 6 tablespoons fresh lemon juice
- 2 large egg yolks
- 4 large egg whites
- Dash of salt
- 2 cups quartered small strawberries
- 2 tablespoons sugar
- 1 to 2 tablespoons chopped fresh mint
- To prepare cloud, preheat oven to 350°.
- Lightly coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle with 2 tablespoons sugar, shaking out excess. Place dish on a baking sheet.
- Combine 1/2 cup sugar and cornstarch in a medium saucepan, stirring with a whisk. Stir in lemon rind, juice, and egg yolks. Place over medium heat; cook for 3 minutes or until thick, stirring constantly. Remove from heat; immediately scrape mixture into a glass bowl. Cool to room temperature.
- Place egg whites and salt in a large bowl; beat with a mixer at medium speed 30 seconds or until foamy. Increase mixer speed to high. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating just until stiff peaks form. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture. Spoon into prepared dish. Bake at 350° for 25 minutes or until puffed and lightly browned. Remove from oven, and cool to room temperature on a wire rack. Cover and chill.
- To prepare compote, combine strawberries, 2 tablespoons sugar, and mint; toss gently. Cover and chill. Serve with lemon cloud.
You can also use other berries in place of the strawberries if you’d like!