So as of today, I’ve made it through over 60 days of my 100 days of Fitness, and an 8 week running training program (….with only a couple of skipped days). And you know what? I feel and look better than I have in 3 years.
But I can admit – I had a little slip up recently. I made a small batch of one of my favorite ice cream flavors for the blog recently. Except due to some technical difficulty (aka my fridge / freezer sucks) the ice cream never froze solid enough for me to photograph. (And brown mush isn’t the most appealing picture.) So I did what anyone would have done. I ate it all. And then I felt awful. My body was not happy with me putting in so much sugar and useless calories. I became lethargic, skipped out on running, and realized what a vicious cycle I had started.
My solution? Nip it in the bud. Get back to running, and make my treats healthier again. Enter these peach pie pops! They are sweet, trick my sweet tooth into feeling like it had some pie – but there is no sugar added to them, AND they are under 100 calories each. Talk about a win! So come on in, and let me give you some tips and tricks on making these yummy treats! So there are two little tricks I feel like you need when making these pops. First, it is so much easier to add the “crust” once the popsicle has frozen. So let make the base, let it freeze overnight (or if you have a decent fridge, a few hours) and then add the crust, and press down on it.
The second trick? If you are using popsicle sticks, which I have started experimenting with, don’t stick them all the way in like I did. Leave at least half the stick popping above the end of your mould. Just saying – it’s not too fun just holding a little nub!
Other than that these are a cinch to make – and it’s easy to substitute your favorite stone fruit for a different flavor. And since everything is in season now – it’s the perfect time to experiment! I’m hoping to bring you some other yummy recipes this week too! One of them was supposed to be that ice cream but… fail. I’m also working on a tomato tarte tatin… but I don’t have the crust quite right yet…. and I may have totally burned my first attempt at making it too. Not the most successful weekend ever in the Lorimer Stree Kitchen!
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- 4 Peaches
- 1/2 cup Soy Milk (or milk of your choice)
- 1/8 teaspoon Salt
- 4 teaspoons Soy Milk
- 6 Graham Crackers
- In a blender or food processor, mix peaches (with pits removed), 1/2 cup Soy Milk and Salt. Pour into popsicle moulds. Let freeze for several hours.
- One peach puree is frozen, blend graham crackers until finely ground, and then add 4 teaspoons soy milk and blend until soft.
- Pack graham cracker mix until popsicle mould is filled.