Vanilla Nectarine & Acai Popsicles
Nothing like a popsicle on a hot summer day! However, most are filled with so many additives, you question if you should even buy it. This recipe is delicious for an almost-naturally sweet indulgence without the syrupy sweetness typical of store-bought. I like a more variegated popsicle with dollops of color here and there, but feel free to make a more homogenized one by blending all together. These Lekue popsicle molds from Spain are amazing and they lie flat in the freezer, which is even better than all those molds that easily tip over with the touch of a finger! Worth every penny, if you can get your hands on some.
Makes: 8
2 very ripe nectarines
400ml coconut yogurt
2 very ripe bananas
1 teaspoon vanilla
1/4 cup pureed acai berries, thawed
1 Tablespoon runny honey or coconut sugar
Method:
Using a paring knife, cut an ‘x’ into the bottom of each nectarine and submerge in boiling water for 1 minute. Remove and allow to cool slightly and peel the skin away. Cut into chunks to blend (using a blender, immersion blender or food processor) into a smooth puree, and set aside.
Using a blender, immersion blender or food processor blend the yogurt, banana and vanilla. Taste to see if you’re happy with the sweetness, if not add a teaspoon of runny honey. Set aside in a liquid measuring cup.
Mix the acai puree with 1 Tablespoon of runny honey and set aside.
Assemble the popsicle molds and fill alternating between all 3 purees. Freeze until sold, approximately 3-4 hours and enjoy on a very hot day, ideally under the shade of a tree.