Monday, January 26, 2009

Pumpkin Pop-sicles - Cooking Class with the Kids

This recipe is so easy anybody can make it!

Today we are enjoying one of the cooking class projects done by the kids and we all highly recommend the recipe to our friends of ALL ages!

Pumpkin Pie-sicles anyone? They are not only an incredibly healthy dessert/snack but they are delicious too! YUMMY.

We followed the recipe from Family Fun Magazine, except we substituted coconut milk for the cream. Also, be sure to get the mixture nice and creamy in your blender, food processor, or vitamix machine before putting in your molds or dixie cups.

Mike came home from work for lunch so he could sample one and gave it 2 thumbs up!

This recipe is a winner folks - try it for yourself! What a great way to sneak those orange veggies in on the kids :-)

PS Oh, we had some leftover after we filled the molds last night, so we warmed it and had it with supper - it was awesome!

Pumpkin Pie-sicles

These butternut squash ice pops taste just like the classic Thanksgiving pumpkin pie.

2 1/2 lbs. butternut squash
1/2 cup pure maple syrup
2/3 cup light cream (we used coconut milk)
1/2 to 3/4 teaspoon pumpkin pie spice

Step 1
To make a batch, cut a butternut squash into quarters and scoop out the seeds.

Step 2
Boil, bake, or microwave the squash until it's soft. Let the squash cool a bit before scooping its flesh into a medium-size bowl.

Step 3
Add pure maple syrup, light cream, and pumpkin pie spice to the bowl. Use a potato masher to mush the squash and blend all of the ingredients.

Step 4
Spoon the mixture into ice pop molds (we were able to fill 10), add sticks, and freeze for at least 6 hours before serving.

No comments: