Happy Independence Day everyone!! I hope you’re celebrating with friends, family, and of course, food! I spent my weekend celebrating with the Cox Family. Cory and I drove from Nashville to Booneville, Mississippi on the Natchez Trace.
Cory and Zac played a show in Tupelo, we spent some time with his friends from college. I saw some of my friends from Mississippi as well. (Shout out to Amanda and Corey for coming out to the shadiest place in Mississippi to see me!)
On Saturday, we went to Cory’s Grandparents’ Lake House on Lake Mohawk. We went swimming, fishing, and most importantly ate a lot of food!
This is the “Brother plus Girlfriend” shot.
Zac and Cassie, being totes adorbs.
Me and Cory being totes weird..but adorbs.
Cory, Zac, and their cousin Nathan..Is that a mustache on your face, Zac?
Cory snugglin’ up to his parents.
And we’re back. Now the moment you’ve all been waiting for (so you can get on with your day and celebrate the great country that is America)….’MERICA POPS! These popsicles are a fast, frozen treat. They only take a few hours to freeze (or you can freeze them over night for good measure) and are customizable according to the occasion or your favorite fruit! I went with the cliche, “red, white, and blue” due to the holiday. Think bomb pop, but so much better.
Yields 12 popsicles
Adapted from The Novice Chef
12 oz raspberries
12 oz blueberries
8 oz low fat cream cheese
2/3 cup powdered sugar
6 Tablespoons skim milk
2 teaspoons pure vanilla extract
In a saucepan over medium heat, cook raspberries plus 2 Tablespoons of water for 10 minutes. Do the same for the blueberries.
Meanwhile, in a food processor, blend together milk, cream cheese, powdered sugar, and vanilla until smooth and creamy. Transfer to a container that will be easy to pour from, like a large measuring cup.
After raspberries and blueberries have both finished cooking, puree each of them (Separately) in the food processor. Transfer both mixtures to an easy pour container and allow to chill.
Layer each mixture, starting with raspberry and moving to cream cheese and finally blueberries, into popsicle molds. Place a popsicles stick in each mold and freeze for a minimum of 2 hours.
When removing popsicles, if using a plastic mold, run mold under hot water for a few seconds until popsicles can easily be removed.
Enjoy while watching fireworks and in good company
I thought bomb pops couldn’t get any better. These pops are sweet and satisfying on a hot day (I think it was around 104 on Sunday when we celebrated!). The cream cheese layer is just like cheesecake and is complimented magnificently by the tart raspberries and semi-sweet blueberries. My only complaint is MORE CHEESECAKE! I think if I were to make these again (which I’m planning on doing ASAP) I would swirl all the layers together, to create an even flavor of tart berries and rich cheesecake.
Hope you’re having a safe 4th of July!
- Plum Strawberry Popsicles for a Virtual Vegan Potluck! (theheartyherbivore.wordpress.com)
- 4th of July Popsicles (muybuenocookbook.com)
- Blueberry Yogurt Pops (offtheshelf.typepad.com)
- Vegan Fudge Popsicles (boltintheblue.com)