By Whitney Donohue
Summer in the desert usually involves extreme temperatures and crazy egg experiments, such as cracking an egg onto concrete to really see if it’s hot enough to fry an egg. Alas, even with our normal triple digit temperatures, that experiment turns out to be somewhat of a messy failure.
Another desert summer norm is ice cream and popsicles, which are great for cooling off, but don’t do much for the swimsuit waistline. Luckily for those of us in Moapa Valley, we have access to some great produce to make our own versions of ice cream and popsicles that are quite tasty, but maybe not quite so hard on our figures.
Between the fresh fruit and veggies at Lin’s, the MVHS Ag Farm, Quail Hollow, and Bountiful Baskets, we have a variety of food with which to experiment.
Make a fresh batch of homemade popsicles at the beginning of each week, using the summer fruit available to you, and you will end up with an easy, healthy treat that you and the kids can grab right out of the freezer. Try this peaches and cream popsicle for a naturally sweetened frozen treat just waiting to refresh you in the middle of a hot, summer day.
Peaches & Cream Popsicles
- 3 ripe peaches (or nectarines, or apricots)
- 1 ripe banana
- ½ cup water
- ¾ cup greek yogurt
- 1-2 tbsp honey
- 1 tbsp lemon juice
Combine all ingredients in a blender and blend until smooth. Pour into 4-oz popsicle molds and freeze until popsicles are set.
Makes approximately 6 – 4oz popsicles.
