Frugal & Frozen–Refreshing Homemade Popsicle Recipes for Summer

Homemade popsicles are tasty, inexpensive, and healthy. Here are some new versions to try this summer.

Now that I have a new food processor, I’m interested in making my own popsicles.

Though I’d love to buy a Zoku popsicle maker, I’ll wait until I see one on sale. For now, I’ll use the good old-fashioned cup and stick method, or maybe get some basic molds.

It turns out homemade popsicles are all the rage. I would love to get a Zoku Quick Pop Maker (it makes popsicles in seven minutes!), but I think I will wait until I find one on sale. But you can make these recipes in anything from a Zoku to a paper cup/craft stick! I bought two molds at Bed, Bath & Beyond with a coupon. (The store also carries an Xpress Popsicle Maker for $29.99., but even with a coupon, I’m not willing to spend the money!)

Here are three basic ideas for DIY popsicles:

Juicy Blend:

We bought a bottled organic lemonade (cherry-lemon blend) that tasted just awful, but we salvaged the juice by pouring it into popsicle molds. The lemonade was delicious frozen! So if you have drips and drabs of leftover juice or you bought a somewhat vile-tasting product, try freezing it.

Berry and Yogurt Blends:

Of course it’s a no-brainer–mix low-fat yogurt with berries in a food processor and pour into molds. Whatever doesn’t fit into the molds is a smoothie, anyhow, so drink up. My kids love this kind of blend as a popsicle. If the blend needs some liquid, just drop in a bit of fruit juice or lemon juice to thin it out a bit.

Sugar-free strawberry-lemon popsicle:

(great for diabetics and those on low-glycemic food plans):

(The fruity taste of this popsicle is unbelievable! It costs about .46 cents to make 7-8 pops but I did not get the jello on sale, and I didn’t get the best price for the Crystal Light, either. It still came out nice and frugal.)

• mix 1/2 packet of Crystal-Light lemonade powder with 1 cup cold water.
• whisk till dissolved.
• in another bowl, dissolve one 3-oz package of sugar-free strawberry jello in 1 cup boiling water.
• stir until fully dissolved.
• blend lemonade and jello mixtures.
• pour blended mixture into popsicle molds to freeze.

For more sugar-free pop ideas, visit Sixuntilme.com. Also visit All Recipes for this dessert.

Strawberry jello plus lemonade make the most delicious popsicle mix!

I’ll spare you the experiment I made by whipping together part-skim ricotta cheese and strawberries. Ricotta is great whipped with fruit and a bit of sugar (tiny bit), but frozen, you have to develop somewhat of a taste for it. The ricotta-strawberry pop idea is good for a low-low-low-fat and low-low-low-sugar treat, but don’t count on your kids asking for seconds.

Stick to the lemonade/jello recipes for happy kids!

Related articles

• Refreshing Tropical Pineapple & Coconut Popsicles (veggieeuphoria.com)
• Berry Coconut Popsicles (lostgardenblog.wordpress.com)
• Plum Strawberry Popsicles for a Virtual Vegan Potluck! (theheartyherbivore.wordpress.com)
• Homemade popsicle recipes for the new Zoku Single Pop Maker (coolmompicks.com)
• 12 Pops and Popsicles Perfect for Summer – Food (brit.co)

Frugal and Quick: Delicious, Easy Homemade Vanilla Pudding Recipe for Pennies (No Eggs!)

My family loves pudding, but the powdered and already-made versions are bland, expensive, and not very healthy. I researched recipes and realized just how easy and economical it is to make. I was looking for an egg-free recipe and ran across this one on All Recipes. I had about a cup of milk left in my fridge before going shopping, so I figured I’d experiment by halving the recipe below. It took all of five minutes to make. What an amazingly delicious recipe! Top with homemade whipped cream (whip some sugar and heavy cream until it forms peaks). You’ve got a frugal, quick, healthier and delicious dessert for pennies!

Here's what the pudding mix looks like when cooking. Looks a bit like white glue! But more delicious than white glue. No lumps because I whisked all ingredients beforehand, poured into pot, then cooked.

Pouring my experimental vanilla pudding into small glasses to be topped later with homemade whipped cream.

Vanilla Pudding Recipe (adapted from All Recipes)

• 2 cups cold milk (I used Trader Joe’s whole organic milk cut with water and I’ll try almond milk another time)
• 1/2 cup white sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon butter

Put all ingredients into a bowl, except the butter. This step prevents lumps from forming when cooking. Briskly whisk ingredients in bowl. (Next time I plan to use an electric mixer for this step to eliminate every potential lump.) Then, pour  ingredients into pot on medium high heat, whisk more, then wait for bubbling to start. Don’t boil. Add in butter, whisk. Lower heat, keep whisking (it thickens up quickly). Take off of heat, pour into cups/glasses, chill in fridge. Enjoy!

Enjoy! ~Marilyn, TFF

Related articles

• Homemade Vanilla Pudding Mix (cupcakesandcandles.wordpress.com)
• Banana Pudding (21nogluten.wordpress.com)

Bargain of the Day: Free Cookbook at Stew Leonard’s from the Connecticut Post

Look for the coupon in the CT Post for a free cookbook from Stew Leonard's. Photo: Stew Leonard's

The Connecticut Post’s giveaway this week is on page A2. It’s a free cookbook, Winning Recipes, from Stew Leonard’s–a $6.00 value. You need to present an original coupon, no photo copies. The coupon is good through next Wednesday.

Free Cooking Demos All Day Saturday at Food For Thought Expo

Free Food for Thought Expo in Fairfield. Photo: Freepixels.com

Free Admission! 

What: The Food For Thought Expo 

(We hope they address ways to stay frugal while eating healthy, too!) 

When: Saturday, March 24th from 10-4 

Where: Fairfield Warde High School 

Who: Esteemed speakers include Bruce Gluck from New Canaan Public Schools, Sue Caldwell of Health in a Hurry Restaurant, Valerie Wilke from Bloodroot, Amie Guyette Hall, cooking coach, Margaret Sapir of Wave Hill Breads, JoAnne Koebbe, a Certified LEAN Coach & Health Instructor, Michelle Falshman of Fairfield Public Schools, Dr. Marlene Schwartz of the rudd Center for Food Policy and Obesity, Analiese Paik of The Fairfield Green Food Guide, Samantha Heller, registered dietitian and exercise physiologist, and Nick Mancini of the Cooperative Extension System of the University of Connecticut. 

Free Admission! 

Schedule (this is a condensed version, but the day is packed–pick and choose, and many demos are repeated): 

All Day 10:00–4:00 – Visit 5 Interactive Family Friendly Stations That Will Expand Your Food Knowledge and Build Comfort in Your Kitchen 

10:00-10:45 – Whole Foods, Whole You 

1:45-11:00 – Gluten Free and Flour Power 

10:15-11:15 – Growing Your Own Produce/Organic Backyard Gardening 

10;30-11:00 – Healthy Eating Choices for the Whole Family 

11:00-11:30 – Whole Grains & Buying Local Breads 

11:00-11:30 – Healthy Eating Choices for the While Family 

11:30-11:45 – Whole Foods, Whole You 

11:30-12:30 – Get Smart: Samantha Heller’s Nutrition Prescription for Boosting Brain Power 

11:45-12:45 – Food Explorers: Over, Under and Inside the Rainbow of Food 

12:30-1:00 – Cooking in the Classroom: The Fairfield Middle School Curriculum 

1:00-2:15 – An Introduction to Health Supportive Cuisine 

1:00-2:00 – Get It Local: Finding All Your Eating Needs In and Around Fairfield County 

1:30-2:00 – Cooking in the Classroom: The Fairfield Middle School Curriculum 

2:15-3:15 – Lunch Box Fun and Co-Op buying 

2:15-3:15 – From Classrooms to Cafeterias: Public Schools and the School Lunch Program as a Support for Health and Sustainable Food Systems 

3:00-3:30 – Healthy Eating Choices for the While Family 

3:16-4:00 – Re-Thinking The School Lunch Menu 

Enjoy! 

The $5 Dinner Mom Cookbook – Book Review

 

  

 

The $5 Dinner Mom Cookbook, by Erin Chase, gets a huge thumbs-up! 

 

What We Like:

-The frugal tips on each recipe page. 

-The easy and delicious recipes. 

-The cost per use for each ingredient (pretty much on target—but see below under “Caution”). 

-The tutorial for setting up a coupon binder (what a difference it makes for coupon. clippers—you can actually see what you have and when each coupon expires!). 

-The excellent recipe for oven French fries—kids absolutely love the taste. 

-Great overview on how to use coupons the right way. 

-Her down-to-earth and easy-to-read writing. 

Caution: 

-It’s a small issue—but author Erin Chase lives in Dayton, Ohio, where food prices are lower than they are in Fairfield, CT. 

Frugal Recipes Organic Style

Aimee’s cooking is frugal and fabulous (a little editorial by Marilyn who has tasted many of her organic creations). Here’s a whole dinner recipe from the kitchen whiz herself:

Easy Dinner Biscuits 

2 c. flour (can combine 1 c. all purpose with 1c. whole wheat.  I combine spelt with whole wheat)

¼ c. sugar  (optional)

1 Tbsp. baking powder

½ tsp. Baking soda

½ tsp. Salt

1 c. buttermilk (regular milk or almond or soy milk work fine, too)

3 Tbsp. Canola oil

2 Tbs. Vanilla extract

Preheat oven 425 degrees. Combine dry ingredients together, then add wet ingredients.  Mix with a fork until blended.  Careful not to overmix or the biscuits will be tough.  Using a couple of spoons, arrange one spoonful of dough on a greased baking sheet.  One batch makes about 12 biscuits.  Bake for 10 – 12 minutes.

 

Honey Mustard Chicken 

 

½ c. olive oil

½ c. honey

¼ c. mustard

Salt and pepper

Up to 3 lbs. Of chicken cut up into bite-sized pieces.

Preheat oven 350 degreees.  Mix first four ingredients in a bowl.  In a shallow baking dish, cover chicken evenly with sauce. Baste every 15 minutes for 45 minutes to 1 hour, until golden brown.