Chilled Beet Soup Popsicles
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4
4 reviews
Good
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Cuisine
American, International
Chilled Beet Soup Popsicles
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 beet about 6 oz, medium
- Greek yogurt about 1 1/2 cups total
- milk if necessary, or cream to thin
- lemon fresh, a squeeze of
- 1 tsp pomegranate molasses
- 1/2 tsp salt
Instructions
- Set oven to 400F
- Wash the beet and wrap loosely in foil. Roast for about 1 1/2 hours, or until tender when pierced with a sharp knife Let cool, and then peel and give it a rough chop.
- Puree the beet in a small food processor. Keep scraping down the sides as necessary until you get the beet as finely pureed as possible.
- Add 1 cup of the yogurt to the machine and process until the mixture is nice and smooth.
- Season with the lemon juice, pomegranate molasses and salt to taste.
- Thin the mixture with some milk or cream until it is the consistency of thick pancake batter. Fill the molds ALMOST to the top, but leave about 1/4 inch. Clean up any spills from the mold.
- Put the mold in the freezer for about an hour.
- Thin another 1/2 cup of yogurt to a pourable consistency and fill the molds to the top. Insert the sticks, and freeze for another several hours, or overnight, until firm.
- To unmold the pops, fill your sink with hot water and immerse the mold up to, but not over the edge for 15 seconds. If the pops don't slide out easily, immerse for another few seconds.
- Serve these popsicles in small bowls, garnished with a mint or dill sprig.
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Overall Rating
4
4 reviews
Good
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