Autumn is my favorite season and if it was cloudy and rainy all year, I’d be down with that. Still, even I have to admit that early summer has its perks, especially since this is when fresh cherries finally come into season and usually go on sale. I wait all year for fresh cherries. Not only are they a perfectly delicious snack plain, but you can make all sorts of treats with them – fruit salad, pie, cookies and best of all popsicles. Normally I just seed, puree and blend cherries then mix in some honey and lime juice and freeze the mix in ice pop molds. However, in the book Ice Pop Joy, I found a cool looking recipe for Cherry Tofu Pops so I decided to branch out. If you like the health benefits of tofu and tasty cherries, then this is the popsicle recipe for you.
Bing Cherry Ice Pop Ingredients
- 1/3 cup organic soft silken tofu. BE SURE to get organic tofu as soy is a high pesticide crop.
- 2 cups fresh organic Bing cherries – you can use other cherry types too, or even frozen cherries.
- 2 cups freshly squeezed organic orange juice. You can use concentrate, but your pops won’t taste as good.
- 1/4 cup raw agave nectar. I substituted organic honey and it worked fine.
- 1 teaspoon wheat germ.
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