Inspired Edibles

~ real food, balanced living ~

Crispy Roasted Chili Lime Chickpeas

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roasted-chickpeas[1]

I’ve been dying for an excuse to make these amazing roasted chickpeas that I’ve been savouring vicariously over the blogosphere.

So when the sun gave way to clouds last week and the temperature started to dip, I decided to spark up the oven and get some chili lime action going on.

I’m also conscious – sort of – of the fact that our boys will be heading back to school in a couple of weeks (oh no, say it ain’t so!) and I’m always on the lookout for new and delicious snacks to send them off with – or to have at home when they return from school famished. …

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Whole Grain Cherry-Apricot Breakfast Cake

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So here’s the thing.

There just isn’t very much evidence to suggest that drinking coffee is bad for your health.

In fact, depending on what you’re measuring, there may be more potential health benefits to drinking coffee than hazards.

On the downside, there’s no question that coffee is not well tolerated by all – sleep disruptions, agitation and increased stress levels may be some unpleasant effects.  Coffee can also interfere with appetite and take the place of other important nutrients in the diet – like any other overused/abused food or beverage.  

But in terms of effects on mortality and other critical health markers, the evidence may surprise.  There is a good body of research to suggest that coffee consumption may protect against a host of diseases, including: type 2 diabetes, Parkinson’s disease, liver cancer, and liver cirrhosis.  Studies have also linked coffee intake to a slightly lower risk of cardiovascular disease and more recently, to its protective effects against dementia and Alzheimer’s disease. Pretty impressive stuff. 

While I’m not interested in championing coffee nor suggesting that anyone embrace coffee consumption as the focus of their health and wellness regimen, I do think a reframing of our understanding of this beverage and its effect on our health may be warranted.  Coffee consumption has long been perceived as a bad habit (right up there with cigarettes), yet I’m not sure the evidence supports that characterization. 

More studies are needed but I’m excited about the collection of evidence that would appear to open the door to possibilities for the prevention and/or postponing of illness.  Something we should all be watching for in the future.

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I especially like the medium grind cornmeal in this recipe.   It lends a coarse texture to the loaf without taking over.  The silky properties of spelt provide a nice balance to the corn and the oatmeal, keeping it on the softer side.

I have labelled this a breakfast cake but I’m pretty certain it would be well received at any time of day!

 

Whole Grain Cherry-Apricot Breakfast Cake
  • 15 or so dried apricots
  • 12 or so fresh cherries, pitted and chopped
  • 1 cup whole grain spelt flour
  • 1/2 cup whole grain oatmeal
  • 1/4 cup whole grain medium grind cornmeal
  • 1/3 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup buttermilk
  • 4 Tbsp olive oil
  • 1 Tbsp ground fresh ginger
  • 2 tsp vanilla extract
  • 1 Tbsp orange zest
  • 2 eggs, gently whisked
  • 1/2 tsp confectioners sugar to finish
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Notes:

Soaking the apricots in boiling water does an excellent job of softening and engorging the fruit.  If the whole fruit is too much apricot love for your taste, you can simply slice the apricots in half width-wise and use half the fruit in the recipe rather than whole.

Serves 8-10

 

Directions:
Preheat oven to 350 F.
Lay a piece of parchment paper, cut to size, inside an 8-inch round baking pan. Spray or brush paper and sides of pan with olive oil.
Place apricots in a pie dish (or bowl). Bring 1 + 1/2 cups of water to a boil and pour over apricots. Allow boiling water to soften apricots as you assemble remaining ingredients.
Drain apricots after about 15 minutes and arrange them at the bottom of the lined and oiled baking pan.
pretending I’m left-handed…

 

Add pitted and chopped cherries to pan.
Meanwhile, in a large bowl, combine spelt, oatmeal, cornmeal, sugar, baking powder and baking soda.
In a separate bowl, stir together buttermilk, olive oil, fresh ginger, vanilla, orange zest and eggs.
Add wet ingredients to dry mixing just until combined.
Pour batter over apricots and cherries and smooth top with the back of a spoon or flat knife.

 

left-handed with weight while balancing camera
in right hand without tripod… do not try this at home
Bake for approximately 30 minutes or until caked tester comes out clean.
Allow cake to sit on a wire rack for at least 10 minutes before running a flat knife along outer edge of pan.
Place an inverted plate over the top of the cake pan and gently flip the cake onto the plate (it should drop on its own within a minute – gently tap or shake the pan to encourage it if necessary).
Slowly remove the piece of parchment paper from the top of the cake and allow it to cool completely before serving.
Once cooled, add a light dusting of confectioners sugar over the top of cake and slice.

 

Rosemary Honey Dijon Glazed Salmon ~ an easy, breezy, summer delight

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I drifted into a summer nap under the hot shade of July,
serenaded by a cicadae lullaby,
to drowsy-warm dreams of distant thunder
~ Terri Guillemets
———————–
We are into the long, dreamy, delicious days of summer.  The heat is heavy, the days are long and the overwhelming desire is to kick back, relax and ring every ounce of enjoyment out of this gorgeous, fleeting season.

Well that’s my desire anyway.  …

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Strawberry Vanilla Tie-Dye Yogurt Popsicles

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With strawberry season at its peak of freshness in Ontario and the sweltering heat still upon us (note: that’s not a complaint – savvy Canadians know better than to complain about the heat), I thought you would enjoy these delicious and wonderfully refreshing popsicles.

And not just a pretty face, either.

These hydrating popsicles pack a serious protein punch thanks to the Greek yogurt content as well as a host of nutrients courtesy of the brilliant red summer gems.  Strawberries deliver hefty amounts of folate, vitamin C and potassium (in fact, just one cup of strawberries supplies over a day’s worth of vitamin C), as well as solid amounts of fibre and manganese.

Together, these nutrients elevate these groovy pops from the dessert category into the snack category without sacrificing flavour.

And could they be any simpler…

Strawberry Vanilla Tie-Dye Yogurt Popsicles

  • 2 cups fresh strawberries, stems removed
  • 2 cups plain Greek yogurt
  • 2 Tbsp honey (agave or pure maple syrup)
  • 2 tsp pure vanilla essence

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Makes 6-8 popsicles

Directions:

Add strawberries and 1 Tbsp honey to blender or food processor.  Blend until smooth.

In a separate bowl, mix together yogurt, vanilla and remaining honey.

Spoon strawberry and yogurt mixtures alternately into popsicle moulds, filling moulds to the top (there should be two layers of each mixture).

Tap moulds down gently on the counter to avoid air pockets and ensure that the mixture is well settled into the moulds.

Using a wooden skewer, swirl the mixture inside each of the moulds to create a tie-dye effect.
Place popsicle sticks inside each mould and allow popsicles to freeze for about 3 hours.

Remove popsicles from freezer at least 10 minutes before serving, allowing them to sit out on the counter at room temperature.  (If the popsicles have been sitting in the freezer for more than 3 hours they may need more time to soften from the deep-freeze).

Run popsicle moulds under hot water for a few seconds while gently tugging on popsicle sticks to unmould.

If you find the popsicles too hard to eat, simply allow them to sit out at room temperature for a few more minutes before enjoying.

Medi-Mexi Salsa Verde

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With the summer heat hitting us hard, we are all looking for ways of enjoying seasonal foods without turning on the oven.
I’ve had my blender out on the counter for weeks now – no point storing it – smoothies, chilled soups and salsas are the orders of the season and I couldn’t be happier.  A perfect way to mix up some of nature’s best and work in those delicious fresh vegetables and fruit that sometimes get overlooked during the long winter months (well, some of us have long winters anyway…).
Although I’m not one to turn down salsa of any kind, salsa verde has always been a favourite.  There are dozens of variations on this beautiful green sauce and the one that I’ve created today is a confluence of classic salsa verde with its Mediterranean influence (capers/parsley) and the influence of my ever-present love of Mexican ingredients (lime, jalapeno, cilantro and avocado).

 

Everything looks so vibrant and fresh this time of year

 

The result is a refreshing and tasty salsa that is also wonderfully filling thanks to the health-building fat in avocado.  A perfect sunny day (or any day) snack.
As always, you can play around with the ingredients to arrive at the combination that works best for you.

 

Medi-Mexi Salsa Verde
  • 2 garlic cloves, minced
  • 1/4 cup capers, drained
  • 1/2 cup purple onion, chopped
  • Zest of one lime
  • Juice of one lime
  • 1 Jalapeno pepper, seeded
  • 1 ripe avocado
  • 1 cup packed fresh parsley, chopped
  • 1 + 1/2 cups packed fresh cilantro, chopped

 

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Notes:
Capers are pickled in salt and retain a good deal of sodium even after being drained.  Be sure to taste the verde before seasoning to avoid sodium overload.
If you are looking for a quality, gluten free corn chip, be sure to read package labels to make sure that you are essentially purchasing: corn, oil and salt without all the extras.  Product additives often contain gluten and cause all manner of problems for celiacs and those with gluten intolerance (more below).
Directions:

Simply add all ingredients into a blender or food processor and blend until desired consistency is achieved.  Adjust seasonings as desired.

Enjoy the salsa verde with an assortment of fresh vegetables or whole grain nibbles – since I always showcase vegetables, I decided to feature blue corn chips for fun!
By the way, one of the things I love about the organic brand blue corn chips is that they are essentially just the corn chip.  No colourants or artificial flavourings.  I have had many celiac clients report bouts of discomfort and illness after eating what they thought was a gluten free food (corn chips) – not realizing that these chips are often dusted and powdered in gluten containing additives.
I made these rustic bowls in a pottery class over a decade ago
they have little chips & cracks here and there but are still serving us well

Chilled White Wine Sangria Gelée

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You know how some recipes can get you more revved up than others?

When I saw how well these little sangria jellies turned out, I just about burst with excitement!

Then I had a Woody Allen moment and was absolutely convinced I was going to get flattened by a truck before having the chance to share them with you…

Phew.

I’m still here.

And so are you!

—————

These fruit jellies are so much fun and are sure to add a splash of novelty and elegance to your summer celebrations.

What I appreciate most about them is their complete adaptability.  You can vary the size and content entirely according to dietary need and preference.

If you are making a batch of sangria jellies for children, you can use a combination of water and delicious fruit juice such as white grape to keep the base translucent so that the beautiful, colourful fruit shines through at maximum capacity.

 

I just love how the orange is suspended in the jelly mid-glass

Or, you can go for a brilliantly coloured beverage in a purple grape or ruby red tone, as desired.

For adults, you can play around with white, red, or rosé wine.  Or, if alcohol is not in the picture, you can simply omit it and use a sparkling water or fruit juice.  Since I generally prefer the taste of drinks without much sugar, I found sparkling water to be the perfect complement to the dry white wine and fruit in the featured version.

But you can do whatever you like with these – including varying the fruit content. You can also play with the size of these jellies – setting them up in shot glasses, ramekins or, in the featured version, I used a clear cylinder glass (with one cup capacity).

Depending on how you set it up size wise, you can offer these jellies as an apéritif or digestif or simply enjoy them for dessert, as you wish.

Chilled White Wine Sangria Gelée

  • 2 cups dry fruitty white wine (I used a Niagara Riesling that was lovely – Cave Spring 2009)
  • 2 cups sparkling water (such as Perrier or Pellegrino) or fruit juice or plain water
  • 2 cups assorted fresh fruit, (such as orange, lemon, lime, blueberry, raspberry, strawberry, cherry, blackberry, peach, etc.), chopped into bite sized pieces where necessary
  • 2 packets (each 7 grams) unflavoured gelatin powder

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Makes 4 one cup servings

Note: if you are using sparkling water, you will notice a fizz effect and likely the accumulation of bubbles (frothing) on the surface of your glasses.  You can simply use a spoon to scoop away the froth.  It’s quite easy to deal with.

The ratio of wine to sparkling water used in this recipe renders a relatively mild alcoholic taste.  If you prefer, you can experiment with 3 cups white to 1 cup water, etc. as desired.

———–

Place wine in a saucepan over medium-high heat.  Allow mixture to come just to a boil and then remove from heat.  Whisk in gelatin until dissolved and well integrated.  Add sparkling water (or fruit juice or plain water).

Meanwhile, divide fruit among 4 x one cup (250-mL) glasses. Pour wine mixture into each glass dividing it among the four glasses.

Refrigerate sangria jellies until set, about 2-3 hours.  They will store well in the fridge for up to 2 days.

Mango Chickpea Lettuce Cups with a Spicy Peanut Sauce

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Have you found your spot yet?
You know that place near or far, real or imagined, that allows you to be a little bit more like yourself and a little bit less like the impostor who sometimes inhabits your being?
I spent some time up at my spot this weekend.  In fact, for the first time in nine years, I spent 24 blessed hours all.by.myself. at my spot.  Not another soul in sight (except for my four-legged companion that is).  A rare opportunity indeed.
my spot
And the funny thing?  I almost didn’t go.  30 degrees and brilliant skies but I had the usual litany of excuses swirling around in my head: I should really stay in town and put some order in the house while I can… wash the floors, get the cupboards organized, match socks. 
Yeah. Maybe not.
Find your spot.  Wonderful things happen there.
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I love the combination of mango and cucumber in the summertime.  Juicy, refreshing and hydrating – not to mention delicious.
It also reminds me of one of my all time favourite salads (which I’m pretty sure I could eat every day if required).
The chickpea (and peanut) in this recipe transforms the salad into a meal with its quality plant protein and fulsome fibre.  Add a little cilantro and a drizzle of spicy peanut sauce and you’ve got a wonderfully tasty, no-cook, meatless meal option – lunch or supper – any day of the week!
If you have vegetarian teenagers in the house, this is a healthy, well-balanced and hassle-free meal they can whip up on their own.
Mango Chickpea Lettuce Cups with a Spicy Peanut Sauce
For the Mango Chickpea Lettuce Cups:
  • 1 head Butter (aka: Boston or Bibb) lettuce, leaves gently removed
  • 2 cups cooked chickpea, well rinsed if using canned
  • 1 large ripe mango, roughly diced
  • 1/2 English cucumber, roughly diced
  • 2 Tbsp scallions (green onion), sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup natural peanuts, chopped
For the Spicy Peanut Sauce:
  • 2 Tbsp all natural peanut butter
  • 1 Tbsp low sodium soy sauce
  • 2 Tbsp water
  • 1 tsp fresh lime juice
  • 1 tsp sesame oil
  • 1-2 tsp chili garlic sauce
  • 1 tsp brown sugar
  • Sprinkle of dry chili peppers, as desired
—————–
Directions:
Serves 4
To create lettuce ‘cups’ simply place two or three leaves together in an overlapping fashion, trying to fit them together such that they form the best cup shape possible (not an exact science).
Meanwhile, in a medium sized bowl, combine chickpea, mango, cucumber, onion and cilantro. Mix ingredients together gently to combine.
Place about one quarter cup of chickpea filling into each lettuce cup (more/less depending on size of cups).  Top each cup with some chopped peanuts.
For the dressing, place all spicy peanut sauce ingredients together in a small bowl and whisk to combine. If you find the consistency too thick, simply add a little more water.
Once the dressing ingredients are well combined, drizzle the spicy peanut sauce over the mango chickpea lettuce cups and enjoy.

Lemon Currant Oatmeal Scones with fresh Lavender Leaves

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Ever since visiting this property, it has been a quiet fantasy of mine to cultivate my own lavender farm.

Wouldn’t you just love to run yourself and your naked feet through those fragrant purple fields? 
But since I’m not likely to abandon my life as I currently know it, nor obtain a degree in horticulture anytime soon, I decided I would do the next best thing. 

Snip off some fresh lavender leaves from my little herb box and get busy.

I made these scones for my husband on Father’s day.  (He adores scones; something I don’t make very often so it qualifies as a treat).

He tried the first scone without jam, cream or anything in between, preferring instead to “explore the subtle flavour of the lavender” (shameless flirt).

If you’re looking for puffy, airy, white flour vapidness – these are not your scones.  The featured scones are made with whole grains and deliver a more textured, coarse biscuit-style bite with just a touch of sweetness and plenty of nature’s surprise.

These scones were a big hit in our home (once we were finally able to wrestle a few away from Dad that is) – I hope you enjoy them too!

Lemon Currant Oatmeal Scones with fresh Lavender Leaves

  • 1 + 2/3 cups spelt flour (or other whole grain flour of choice)
  • 1 + 1/3 whole grain oats
  • 1/4 cup golden turbinado sugar, substitute other coarse grain sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 3/4 cup cold butter, cut into pieces
  • 1 tsp pure vanilla essence
  • Zest of one lemon
  • 1 Tbsp fresh lemon juice
  • 2/3 cup buttermilk, well-shaken
  • 1/2 cup dried currants
  • 2 heaping Tbsp lavender leaves

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Makes 12 – 14 scones

Preheat oven to 425 F.

In a large bowl, combine spelt flour, oats, turbinado sugar, baking powder and baking soda.

Add butter and, using your fingers, work the butter into the dry mixture until it resembles small pea-sized lumps.  Add currants and lavender leaves to mixture.

In a separate smaller bowl, stir together vanilla, lemon zest, lemon juice and buttermilk.  Add wet mixture to dry ingredients.

Stir until a sticky dough begins to form. 

Turn dough out onto a lightly floured surface and gently knead a few times.

Pat dough into a 1-inch thick rectangular shape, dusting surface with flour if necessary. 

At this point, I usually add more citrus zest
and currants to the surface of the dough
Cut out as many scones as possible with your cutter – or an object posing as a cutter
I have no idea where my cookie cutter is…
probably in the Christmas box
 
Transfer scones onto a parchment paper lined cooking sheet. 

Be sure to gather any scraps of dough to reshape for more cut outs.

Brush the tops of the scones with buttermilk and sprinkle with a dusting of turbinado sugar if desired (I forgot to do this – it did not seem to matter).

Bake for approximately 12 – 15 minutes until golden brown.

Allow scones to cool on a rack prior to eating.

Lemon Thyme Artichoke Dip ~ a summer fresh delight

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“There is no such thing as a little garlic”  ~ Arthur Baer.
——————

 

Every morning, I visit my little herb garden to see what surprises await me.



My sons made these beautiful elevated herb boxes for me
on Mother’s day this year (with a little help from their dad)

The herb boxes are made of cedar. So not only do the herbs smell delicious, the boxes do too! (they remind me of that smoky, intoxicating sauna smell…which reminds me of skiing… which reminds me of jacuzzis… which reminds me of saunas… the perfect circle of life).

More importantly, the herb boxes are elevated and away from a certain girl who would absolutely and unequivocally love to devour them, roots and all.

who, moi?

Doesn’t she perform innocent well? Just look at those chocolate brown eyes… they’ll melt your heart while she quietly goes about destroying your property (gone are my kiwi plants; raspberry bushes, tulips and I’m in the fight of my life for our precious lilac tree).  Good thing I love the little stinker to pieces.

Anyway, today, in my elevated herb boxes, the lemon thyme was calling out to me.  I decided to use it in this summery version of artichoke dip.
With a solid protein content, this dip is the perfect accompaniment to fresh, hydrating vegetables.  Summer delicious.

 Lemon Thyme Artichoke Dip ~ a summer fresh delight

  • 1 400 ml bottle whole artichokes (about 1 + 1/2 cups), drained and coarsely chopped
  • 1 cup plain Greek yogurt
  • 1/3 cup fresh grated Parmesan cheese
  • 2 Tbsp pitted green olives, finely diced
  • 1/2 tsp jalapeno pepper, finely diced
  • 2 Tbsp fresh lemon thyme, chopped + more for garnish
  • 2 Tbsp olive oil
  • 1 Tbsp tarragon vinegar (substitute rice vinegar)
  • 2 tsp fresh lemon juice
  • 4 garlic cloves, chopped
  • 1 tsp grainy Dijon mustard
  • 1 tsp brown sugar
  • sea salt & coarse black pepper to taste

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Notes:

This dip has got some good ol’ fashion zing to it.

If zing is not your thing, you may wish to tone down the raw garlic (the primary source of zing) and/or skip the jalapeno.

Why Garlic?

Those of us who love garlic don’t need any excuses to consume copious amounts of this allium, but just in case some of you are curious…

Research suggests that garlic may help lower cholesterol and high blood pressure as well as assist in helping prevent heart attacks by reducing the potential of blood clotting.

Raw garlic is also known for its antibacterial and antiviral properties.

The compound that is principally responsible for garlic’s disease-fighting ability (and characteristic smell) is allicin.  Allicin is formed after garlic is crushed or chopped and is best left exposed to air for at least a few minutes prior to cooking or integrating in food to activate maximum health benefits.

Garlic smell in your fingers?  Try rubbing a few drops of vanilla essence on your finger tips to tone down the stinking rose.

As for your breath?  Easy solution: make sure your partner eats plenty of garlic too!

 ————-

Directions:

Place all ingredients in a blender and blend until desired consistency is achieved.

Keep dip stored in the fridge until you are ready to serve it.  It will keep well in a sealed container in the fridge for up to 5 days. 

You can enjoy it throughout the week – with vegetables, as a sandwich spread, on poultry, chicken or your burgers.  It’s wonderfully versatile and flavourful.

Have fun with it.

Raspberry Mango Cheesecake Pops with an Almond Crust ~ Gluten Free

By 39 Comments

The most challenging part about making this recipe is resisting eating the entire cheesecake batter before putting the pops in the freezer (so, so, … so, good).

As indulgences go, this one is pretty innocent.  In fact, these cheesecake pops are more like a healthy snack than a dessert.
Made with two cups of fresh fruit, protein rich yogurt and delicately sweetened mascarpone cheese, these pops will keep you cool and refreshed while providing you and your family with delicious nutrients.
As summer settles in and temperatures rise, our fluid needs increase.  Beyond water, our best dietary source of fluid comes from fresh fruits and vegetables.  Fruits and vegetables also provide an abundant source of vitamins, minerals, fibre, enzymes and antioxidants for our bodies.  They are truly wonder foods and when paired with a protein – yogurt, cheese, nuts, seeds, beans – they provide a balanced, low glycemic snack that helps keep our blood sugar levels stable and our energy and mood balanced.
Raspberry Mango Cheesecake Pops with an Almond Crust ~ (gluten free)
For the Cheesecake Pops
  • 12 x 3 oz. Dixie cups
  • 2 cups 2 % fat plain Greek yogurt
  • 1 cup mascarpone cheese
  • ¼ cup agave nectar, honey or pure maple syrup
  • 2 tsp natural vanilla essence
  • 2 Tbsp fresh lime juice
  • 1 generous cup mango, coarsely chopped + a few smaller pieces for garnish
  • 1 generous cup fresh raspberries + a few chopped pieces for garnish
For the Almond Crust
  • 3/4 cup ground natural almonds (I use a dedicated coffee grinder to grind nuts/seeds)
  • 1 Tbsp coconut palm sugar
  • 1-2 Tbsp melted butter or coconut oil

 —————–

Why Greek Yogurt?

I favour Greek yogurt for its exceptional protein content (and gorgeous texture).

All yogurts, regardless of milk fat content, begin the same way – by adding bacterial cultures to milk.  Greek yogurt begins this way but it soon departs from other yogurt brands in that the milk is strained to remove the liquid whey.  According to manufacturers, this process of straining means that as many as four pounds of milk are required to produce one pound of Greek yogurt.  The resulting product is a far more concentrated source of protein (from casein) and a thick and creamy texture characteristic of Greek yogurt (regardless of fat content – even zero fat Greek yogurt has a gorgeous creamy-like texture reminiscent of sour cream) .

You will pay more for Greek yogurt but I think you will find that you get what you pay for.

——————-

Directions:

Assemble ingredients.

Place yogurt, mascarpone, agave nectar (or other), vanilla and lime juice in blender or food processor and blend until combined.

Add mango and raspberries to mixture and pulse just until fruit is broken down somewhat but still retains visible pieces of fruit.

Try not to eat all the batter.

Line up Dixie cups.  Drop a couple of small pieces of fruit at the bottom of each cup before filling cups 3/4 full with cheesecake batter.

Gently tap cups down on counter a couple times to allow batter to fully settle into cups and prevent air pockets.

Place a couple more pieces of fruit on top of cheesecake batter.

hmm…only 11 Dixie cups…
I wonder what happened to that other portion…

Assemble almond crust ingredients in a bowl.  There should be just enough butter in the mixture to allow the ground almond/sugar to stick together.  Top each cheesecake pop with a couple tsp of almond crust, pressing down on the crust to allow it to adhere to the cheesecake mixture.

Place a popsicle stick in the center of each Dixie cup.

I made a few with crust and left some without –
both versions were delish
Place cheesecake pops in the freezer for about 2 hours.
Important Note: 
Because these cheesecake pops are a natural food that do not contain thickeners, stabilizers or emulsifiers, they will freeze like ice (and become rock hard).
Do not let this deter you from making these delicious and healthy snacks.
Instead, you can simply remove the pops from the freezer and allow them to soften somewhat at room temperature on the counter or move the pops from the freezer to the fridge (which is what I do most often) in the Dixie cups.  Even if you forget them there, you can simply enjoy with a spoon out of the Dixie cup (like a thick smoothie – delish!).

To eat, remove pops by pressing up on the base of the Dixie cup or, failing that, simply tear away the cup.
I hope you enjoy these as much as we do (‘did’).  My husband and sons came home from camping this past weekend and wiped out my entire stock!  They loved them…