Frozen fruit for a hot, hot day

Ahhhh… the silence of naptime.  For the first time this week, I’m sitting here doing what I want to do.  I have a toddler and a newborn, my days start at 530 and end around 11 or 12.  I’m back to making meals for supper, but I will admit that most of them are partially completed since I’m still drawing on my freezer stores.  My brain is slightly addled with the addition of nursing schedules to already busy days that are now spent primarily outside.  Oh.  And my toddler no longer likes food.  He only wants to eat “nacks”.  I haven’t been able to get him to eat breakfast for 3 weeks, he refuses to eat any fruit other than bananas and only wants to see bread, cheese, yogurt or ground beef on his plate at mealtimes.  As a result, I’ve started mashing, pureeing and grating as many vegetables and fruit into our meals as possible.  Sometimes, it works.  Others, not so much.  
One thing I can get him to eat is ice cream.  I decided that I could also make frozen yogurt pops for us to snack on in the afternoons and get some extra fruit in him (and me!) that way.  This is a basic recipe, so I’ll be trying more and more combinations as the summer progresses.  I’m watching the store to see if they get some frozen mangoes in so I can make peach mango pops.  Yum!  I bought my Popsicle molds at Target and they’re nice, but I’ll warn you, the addition of yogurt makes the homemade Popsicle firmer and therefore more difficult to remove from the mold.  I had to leave the mold out on the counter for 20 minutes before the pops were loose enough to come out.  The wait was worth it, though!
Peach “Cream” Freezies
  • 1 lb fresh fruit or 3 cups frozen fruit
  • 3/4 cup plain yogurt
  • 2 Tbsp. sugar
  • 1 tsp. Vanilla
  • 1/4 cup water

Blend all ingredients until smooth.  Pour into Popsicle molds and freeze until firm.  

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