Ices, Ices, Baby

Our summer essentials include sunglasses, a solid pair of shorts, the perfect SPF, and lots of popsicles. Honestly, just keep 'em coming. The frozen treats are, hands-down, the next-most refreshing way to fight off the sweltering heat, after jumping in a pool. This summer, we recommend skipping the freezer aisle and making the sweet treats at home yourself. These three recipes should start you off nicely.

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Yogurt Mint Pops

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Servings: 8


4 cups yogurt (such as vanilla, coffee, or a combination)

Mini chocolate chips (optional)

How to Make It

Note: These quick pops can easily be made in small paper cups, no special equipment required.

Divide the yogurt among eight 5-ounce paper cups. Sprinkle with chocolate chips, if using. Cover each cup with a piece of foil, sealing the edges. Make a small slit in the center of the foil and insert a wooden freezer pop stick. Freeze for at least 8 hours and up to 3 days. Before serving, discard the foil and tear away the cup.

Variation: To make chocolate-hazelnut yogurt, stir chocolate-hazelnut spread (such as Nutella) into vanilla or coffee yogurt, using 1/4 cup of the spread for every cup of yogurt until fully incorporated.

Layer It: Partially fill the paper cups with one type of yogurt and freeze for 30 minutes. Add additional layer(s), freezing for 30 minutes between each.

Swirl It: Place the yogurt in a large bowl. Dollop with chocolate-hazelnut spread (such as Nutella), then gently fold in to create streaks. Spoon into paper cups.

Top It Off: Don't stop with chocolate chips: Peanuts, chopped Heath bars, broken pretzels, and crushed cookies also make delicious additions.

Fruit and Yogurt Swirl Pops

Servings: 10


1 pound fresh or frozen fruit

2 tablespoons granulated sugar (if using fresh fruit)

2 cups vanilla yogurt

How to Make It

Note: Fast and easy, these homemade pops are a healthier alternative to store-bought treats.

Using a food processor, purée the fruit (and sugar, if using fresh fruit) until smooth. Pour into a resealable bag or squeeze bottle.

Spoon the yogurt into another resealable bag or squeeze bottle. (If using resealable bags, snip off a corner from each.) Alternately squeeze the yogurt and purée into the molds to create swirls. Insert sticks according to directions and freeze overnight.

Melon Pops

Servings: 10


3 pounds honeydew, cantaloupe, or watermelon

2 tablespoons sugar

How to Make It

Using a food processor, purée the melon and sugar until smooth. Divide the mixture among 10 ice pop molds. Insert sticks according to directions and freeze overnight.

From: Woman's Day

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