Ginger Peach Yogurt Popsicles

Let's have some icy popsicles to beat the heat! The weather is so unbearable this whole week! With some canned peaches, plain yogurt, honey and a special ingredient 'ginger powder', blend it till creamy and pour into popsicle mould. Freeze till firm and you get to enjoy a brain freezing dessert anytime! I absolutely love this 100% ginger powder. It contains no preservative, no colouring, no sugar which makes a convenient way to add into your cooking, baking and making drinks! 10kg fresh ginger is used to produce 1 kg ginger extract. So you get a really concentrated ginger drink with just a pack dissolved in water! 

Ingredient

• 8 pcs peach halves
• 1 cup vanilla yogurt
• 2 sachet ginger powder
• 4 tbsp canned peach syrup
• 1/3 cup honey

Method

1. Combine ginger powder with peach syrup and stir till the powder is well dissolved.
2. Place all the ingredients into a blender and process till smooth.
3. Transfer mixture into popsicle mould and freeze overnight.

Assorted Fruit Yogurt Popsicles

The heat is killing us again! Make this healthy fruit yogurt popsicle which won't make me feel sinful even if I have it one in the morning! hehehe yes I allow my kids to enjoy this homemade popsicle after their usual breakfast. ^0^ Basically they are made up of greek yogurt, honey and varieties of fruits. Very healthy right? Can you guess what are the different fruit added into each of these popsicles? Scroll down and find out how I make this array of natural colour popsicles! 

Blueberry Yogurt Popsicles
Ingredient

• 250gm greek yogurt
• 60gm honey
• 125gm blueberry
• 25gm brown sugar

Method

1. Place blueberry and brown sugar into a saucepan. Cook over low heat for about 5 mins until mixture is pulpy and thick. Stirring constantly to prevent scorching. Cool completely.
2. Stir greek yogurt and honey until well incorporated.
3. Spoon yogurt mixture and blueberry sauce alternately into popsicle mould. Using a chopstick lightly swirl the mixture. Insert popsicle stick.
4. Freeze overnight till firm before unmoulding.

Bluepea & Raisin Yogurt Popsicles
Ingredient

• 250gm greek yogurt
• 60gm honey
• 2 tbsp concentrated bluepea liquid*(steep handful of dried bluepea flower in hot water)
• 3 tbsp raisins

Method

1. Combine greek yogurt and honey and mix well.
2. Stir in raisins.
3. Stir in bluepea liquid gently. Do not overmix.
4. Spoon the mixture into popsicle mould. Insert popsicle stick.
5. Freeze overnight till firm before unmoulding.

Honeydew & Kiwi Yogurt Popsicles
Ingredient

• 200gm greek yogurt
• 80gm honey
• 1 slice honeydew, roughly chopped
• 2 kiwi, one roughly chopped, one sliced into 1cm thick

Method

• Place yogurt, honey, honeydew and kiwi into a food processor. Blend till smooth.
• Place a slice of cut kiwi into popsicle mould. 
• Pour in yogurt mixture into mould, tap the mould gently on work surface. Insert popsicle stick.
• Freeze overnight till firm before unmoulding.

Mango & Pineapple Yogurt Popsicles
Ingredient

• 250gm greek yogurt
• 60gm honey
• 1 large mango, peeled and roughly chopped
• 1 slice pineapple, roughly chopped

Method

1. Place chopped mango and pineapple into a food processor and blend till smooth. Set aside.
2. Mix greek yogurt and honey till well combined.
3. Spoon some yogurt mixture into popsicle mould. Follow by spoonful of fruit puree. Repeat will yogurt mixture and fruit puree till moulds are filled up. Insert popsicle stick.
4. Freeze overnight till firm before unmoulding.

Peach Yogurt Popsicles
Ingredient

• 200gm greek yogurt
• 60gm honey
• 300gm canned peaches, sliced

Method

1. Combine all ingredient into a food processor and blend till smooth.
2. Pour mixture into popsicle mould. Insert popsicle stick.
3. Freeze overnight till firm before unmoulding.

Strawberry Yogurt Popsicles

Ingredient

• 250gm greek yogurt
• 50gm honey
• 200gm strawberry, roughly chopped
• 50gm brown sugar

Method

1. Place strawberry and brown sugar into a saucepan. Cook over low heat for about 5 mins until mixture is pulpy and thick. Stirring constantly to prevent scorching. Cool completely.
2. Stir greek yogurt and honey until well incorporated.
3. Spoon yogurt mixture and strawberry sauce alternately into popsicle mould. Using a chopstick lightly swirl the mixture. Insert popsicle stick.
4. Freeze overnight till firm before unmoulding.

Homemade Mango Ice-cream

Arrgghh super hot weather again! Great to have a big cone of ice-cream too cool down!

Only 3 ingredients for this homemade mango ice-cream...hehehe ignore the green mangoes in this picture as I'm waiting for it to ripen for my 2nd batch of ice-cream. You will need ripen mangoes for this ice-cream recipe, you don't want to risk having to taste sour ice-cream right? 

topped up with more mangoes and enjoyed!

Ingredient

• 500gm fresh mango flesh
• 300ml heavy cream
• 200ml condensed milk

Method

1. Place mango flesh and condensed milk in a food processor and blend till fine. Transfer the puree into a mixing bowl.
2. In another clean mixing bowl, whisk heavy cream until firm peak. 
3. Fold 1/2 of the whipped cream into the mango puree. Fold in the remaining cream into the mixture.
4. Pour the mixture into a container and chill in the freezer overnight until the ice-cream is set.

Recipe ref : Kenneth Goh

Cake Waffles + Oreo Ice-cream

These waffles are called cake waffles as the preparation of the batter is similar to making a sponge cake. i.e. Beating the eggs and sugar till double in volume, fold in flour and melted butter. The batter is then ladled into heated a waffle maker. The cake waffle (original flavour)  is really fragrant with a rich egg flavour, crisp crust and moist crumbs! I really loved the texture and taste of this cake waffles that I re-create the recipe by adding matcha powder and cocoa powder. Tasted so heavenly with a scoop of homemade oreo ice-cream...thumbs up!

Unlike the convention way of waffle making, this cake waffle batter is not allowed keep in fridge overnight or in room temperature for too long. You need use it immediately if not the waffles will turn out flat.

Recipe ref : Carol's blog

Ingredient (2 servings)

• 1 large egg
• 35gm fine sugar
• 1/2 tbsp warm milk
• 50gm cake flour
• 35gm warm melted butter

Method

1. Using a electric whisk, beat egg and sugar until double in volume, about 8 mins.
2. Beat in milk. Sift cake flour into egg mixture and fold till well combined.
3. Stir in melted butter. Divide batter into 4 portions.
4. Preheat lightly greased waffle maker for 2-3 mins. Ladle in each portion of batter into waffle maker and cook for 3-5 mins until golden brown. (duration of cooking will depend on the model of your waffle maker)
5. Serve immediately with fresh fruits, ice-cream or whipped cream.

Green Tea Cake Waffles: 50gm cake flour + 5gm green tea powder

Chocolate Cake Waffles : reduce cake flour to 45gm and add 5gm cocoa powder.

No-Churn Oreo Ice-Cream

Ingredient

• 600ml double cream
• 500ml milk
• 1 can condensed milk
• 1 cup Oreo cookie crumbs (cream removed)

Method

1. Using a electric whisk, beat cream till thick and double in volume.
2. Whisk in milk until well blended.
3. Fold in cookie crumbs briefly.
4. Pour mixture into a container, cover and freeze overnight till firm up.

Smooth, creamy homemade Oreo ice-cream without the need of an ice-cream machine. No need to stir the mixture every hour or so to break up the icy crystal! I've actually added more crushed cookie into the mixture, each mouthful you can taste the bits of the cookies! Yum!

This post is linked to the event Little Thumbs Up (July 2015 Event: Tea) 

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Cheryl of Baking Taitai

MSW Durian Yogurt Ice-Cream

Finally my son get to enjoy his long-waited durian ice-cream as this homemade durian yogurt ice-cream took more than 2 days to fully set in freezer! Maybe of its extra creamy texture, the ice-cream did not seem to set fast like other flavours I've attempted before. In the end I've to turn on my freezer to the highest freezing point and it managed to set properly.

Fresh MSW (猫山王) durian pulp

Ingredients for making the ice-cream (sugar not in pic)

Blending the pulp and sugar till smooth...woah the smell is really intoxicating! hahaha

Mix in the durian puree with plain yogurt

Whip cream till soft peak and fold into durian mixture

Transfer into a container and freeze! 

Ingredient

• 300gm durian pulp
• 50gm fine sugar
• 150gm natural yogurt
• 200ml dairy whipping cream

Method

1. Combine fresh durian pulp and sugar in a food processor. Blend till smooth.
2. Combine the durian puree and yogurt, mix well.
3. Place whipping cream in a clean bowl. Using a electric whisk, beat till soft peak formed.
4. Fold the whipped cream into durian yogurt mixture.
5. Scrape the mixture into a container and freeze for about 2-3 hours. Use a fork and whisk the mixture to break up any ice crystal. Repeat this process for another 2 times before freezing till firm.

Recipe modified from Kitchen's Corner

Yogurt-Lime Sorbet

Feeling lethargy and restless in this hot humid afternoon? I'm sure a serving of this yogurt-lime sorbet will immediately freshen you up! ^0^ As I do not own a ice-cream making for the churning process, I just need to manually whisk the mixture several times in between the freezing time. This is too ensure the sorbet does not tasted too icy and has a smoother texture. Though this sorbet tasted a little tart and tangy, my kids still enjoy it tremendously....so a tub of 1 litre sorbet was gone within 3 days.

Ingredient

• 250ml water
• 200gm sugar
• 500ml Greek yogurt
• 1 tsp grated lime zest
• 3 tbsp fresh lime juice
• 1 tsp vanilla paste

Method

1. Place water and sugar in a saucepan. Bring to boil and simmer till sugar is well dissolved. Cool completely before proceeding to the next step.
2. In a medium bowl, whisk yogurt, sugar syrup, zest, juice, vanilla and additional 125ml water together.
3. Pour the mixture into a freeze proof container and freeze for 2-3 hours until the edge just set. Using a fork, stir the mixture vigorously to break up the ice crystal. Cover and freeze for another 1 hour. Repeat the stirring process 2 more times before freezing to set.

Recipe ref : bonappetit.com

This post is linked to the event Little Thumbs Up (May 2015: Yogurt) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young

Passionfruit & Orange Granita

This is my first attempt on Granita, a frozen dessert made with sugar, water and fruit juice.  Granita is different from ice-cream which is creamier. It does looks like sorbet but granita texture is more coarse and less smooth compared to sorbet. It is almost like '冰沙', literally melts in your mouth! The making process is really simple, just stir the frozen mixture (to break up the crystals) thrice in between and you get to enjoy a refreshing dessert in this hot weather! I think my kids will love this ^0^

Ingredient

• 120gm fine sugar
• 100ml water
• 1 tbsp apple cider vinegar (optional)
• 4 passionfruit (ripen)
• 250ml freshly squeezed orange juice

Method

1. Place water and sugar in a small saucepan. Cook over low heat until sugar is well dissolved. Increase heat and cook for another 3 mins. Turn off heat and cool.
2. Meanwhile, cut each passionfruit in half and scoop out the pulp and seeds into a sieve place over a bowl. Use a spoon to press the pulp against the sieve and extract as much juice as possible.
3. Put the seeds aside for adding into the granita, or as garnishing.
4. In a medium bowl, combine passionfruit fruit juice, apple cider, orange juice and sugar syrup. Add in 2 tbsp passionfruit seeds. Stir to mix. 
5. Pour the mixture into a airtight container and place in the freezer for 2-3 hours or until it begins to set around the edges. Using a fork, stir to break up the frozen crystals. Put the lid back on and continue to freeze for another hour.
6. Remove from the freezer and stir it again. Then freeze for another 1 hour, remove and stir one final time. At this point of time the granita can be frozen completely overnight.
7. Top with extra passionfruit seeds when ready to serve.

Recipe ref : Good Food Magazine May 2011

Cook Your Books #21 by Kitchen Flavours

Yoghurt Pops

Here's another lovely ice pops to beat the heat :D No sugar syrup needed in making this ice popsicles!  Natural sweetness from the fruits with touch of honey is enough to make this a healthy treat for the kids :D 

Recipe souce : Jamie Oliver

Ingredient

• 1 medium ripen banana
• 100gm frozen strawberries or blueberries
• 200gm plain yoghurt
• 1 tbsp honey

Method

1. Place all ingredients into a food processor and blend till smooth.
2. Pour mixture into plastic mould and freeze for 10 min, then gently insert the popsicle stick into the center. 
3. Place back in the freezer until fully frozen.

I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake For Happy Kids, Mich of Piece of Cake and Joyce of Kitchen Flavours.

Avocado Ice Pops (Es Lilin Alpukat)

You must have noticed that the local weather is terribly hot since starting of February.....where is the rain!!?? And this may drag till mid of March...goodness @.@ Nothing we can do about it, just have to drown our body with plenty of liquid and have lots of cold chilling desserts.  Today let me serve you some ice pops, hopefully will help  you chill down slightly ^0^

Recipe source : Cooking Tackle
Ingredient

• 1 medium size ripe avocado
• 1/4 cup condense milk
• 1/4 cup evaporated milk
• 1/4 cup milk
• pinch of salt to taste

Method

1. With a sharp knife, cut the avocado lengthwise around the seed. Open the 2 halves, using the edge of the knife, twist the pit out of the avocado. Discard the pit and scoop out the avocado flesh.
2. In a blender, combine avocado flesh, condense milk, evaporated milk, fresh milk and salt, blend until smooth and creamy.
3. Transfer the mixture into a pouring container. Pour the mixture into a ice pop plastic bag tube, secure and tight up with a rubber band.
4. Freeze for about 3 hours before serving or until set depending on the size of the tubes.

Sweet Corn Ice Pops....Using the same recipe, I just replaced the avocado with 1 cup of cooked sweet corn kernels and created these sweet corn ice pops :D

I am submitting this post to Asian Food Fest: Indonesia (Wendy from Wendyinkk.blogspot.sg), hosted by Alice from I Love. I Cook. I Bake(Link to HERE)   

Ultra Rich Chocolate Ice-Cream

simply indulgence in this super hot weather!! smooth & creamy chocolaty ice-cream top with bananas and crushed almonds!!

mixture ready to freeze in a 9" x 9" shallow tray....

after freezing for 2-3hrs, beat till smooth and refreeze again till set :D

chocolate sheet mould!

Recipe source : Ice-Cream & Desserts by Periplus Cookbooks
Ingredient

• 325ml fresh cream
• 125ml milk (I used soy milk)
• 65gm sugar
• 100gm dark chocolate, chopped
• 3 egg yolks, lightly beaten
• 1/2 tsp vanilla essence

Method

1. Place cream, milk, sugar & chocolate into a heatproof bowl over pan of simmering water. Stir over medium heat until chocolate & sugar are well dissolved.
2. Remove from heat. Cool slightly.
3. Whisk in egg yolks & vanilla essence.
4. Pour into freezer tray and freeze for 2-3 hrs until just solid around the edges.
5. Transfer into a bowl, using a electric whisk and beat till smooth. Pour into freezer container and freeze till set.

Submitting this recipe to Aspiring Baker #7 : Chocolate Delight (May 2011) hosted by DG of Tested & Tasted