I can’t get over how pretty these popsicles are! I love them. I just cut up some fruit into small enough pieces that would fit into my popsicle molds and then poured in about 3/4 of a can of coconut water into a bowl. Coconut water is kind of tasteless, actually. You can find it in the Ethnics food aisle in your grocery store and it comes in a regular soda can.
I actually found out that the Toroni Coconut Syrup has a better taste than the coconut water and I recommend using that instead. That is great because, I’ve had different flavored toroni syrups down in our liquor pantry for years, now and can’t really figure out what to do with them! Or… you could make your own simple syrup. Just make sure that whatever you use with the fruit is clear, so that you can still see the fruit. Make sense? Wonder how you would make a veggie popsicle???
I first saw these here and then couldn’t find the proper link to give credit too.
Yesterday, I was busy. I got my garden planted. I still need to plant the onions and snap peas and buy some herbs. I also planted watermelon and I’m so excited for that. There’s a recipe I found for watermelon jam that I want to try. I also made three recipes since our kitchen is finally back to normal again, and boy I tell you what, it’s nice to have a dishwasher again!
One of the recipes I made were these tasty parmesan fries. I followed the recipe to a T and thought that the fries could have used some more parmesan in the end. They were still very good though. It’s also nice to have a mandolin when making homemade fries because you get even cuts. If you don’t have this kitchen tool, I suggest that you go out and buy some a long with a popsicle mold. Thinking of starting a must have kitchen tool essentials on my blog.
Calories 244 | Fat 7.9g | Carbohydrate 39.1g | Fiber 3g | Protein 5.9g
Serves about 3
Ingredients: from Playing With Sugar
1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)
*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.