There Is No Good Way to Photograph an Orange Popsicle

Feel free to try and prove me wrong people.  I dare you!  Because with the shape of my popsicle molds and the light orangey color to the popsicle I've created, there is no way to politely (um, how do I put this?) photograph it in which it does not look like an appendage of sorts.

But with this randomly hot weather in California right now (November 90's, what?) it's the perfect time for DIY popsicles.  When you go to buy unprocessed, un-corn syruped, natural popsicles at the store, you're likely to pay anywhere between $3.50-$6.00 for a box of 4.  That's a little expensive for something you can make 6 of at home with a minimal investment in both time and effort.

I know that the below is technically a recipe, but it's so easy I doubt that you'll think of it as one!  With a few accessible ingredients like canned pumpkin and yogurt or milk all thrown in a blender, it's a fun and done way to stay cool and have a sweet treat.  As always, you can adapt the recipe to suit your needs- Dairy Free? Use a substituted milk like rice, hemp or coconut.  Lactose Free?  Lactose free yogurt or milk are both readily available and work well.  Be aware if you use milk or a milk substitute that the popsicles will be icier in consistency.  If you use yogurt though, it tastes a little Pinkberry-esque and isn't too sweet (which I loved!)

Pumpkin Pie Popsicles

See, I told you!  And this was the best one...

Ingredients:

1 cup canned/fresh cooked pumpkin

6 oz vanilla yogurt (I love Brown Cow,only yogurt that doesn't make me sick!) or milk or milk substitute

1/2 cup agave

nutmeg, cinnamon, ginger combo or pumpkin pie spice to taste (start at a tsp and add more if desired)

splash of vanilla extract (optional)

Directions:

In a blender, combine all ingredients until well blended.

Pour into 6 popsicle molds and freeze for at least 5 hours (overnight freezing preferred.)

Go do something else.  You're done!  That was fast huh?