I love pumpkin and apple picking with my family…but somehow, every year, we get so caught up in the fun of the day that we bring home waaaaaay too many of both.
This is a great recipe to make with young kids because it’s basically a two bowl mixing project–and because oil cakes make for much easier hand mixing than butter or margarine.
You could definitely use canned pumpkin for this recipe, but it is so easy to steam and puree your own you should try it at least once with fresh pumpkin.
What better way to show your kids that you friendly, neighborhood jack-o-lantern is actually a yummy vegetable?!
These pops are so wholesome that you could even serve them for breakfast!
My quest for a variety of homemade popsicles to replace those laden with dyes, preservatives and other horrible (though sometimes tasty) unmentionables.
The only drawback to these pops is that the beautiful, deep purple color may make you want to drape your apartment and your kids in plastic wrap to prevent the inevitable staining when you serve them.
2/3 cup water
2/3 cup sugar
2 cups blackberry puree
1 cup plain yogurt
1-2 Tbsp Honey or Agave nectar (You may need more if your use the optional lemon juice)
optional: 4 teaspoons lemon juice