Creamy Lemon Pops

Creamy Lemon Pops

by | Aug 17, 2020 | DESSERTS, CAKES AND SQUARES, GLUTEN FREE, SNACKS, VEGETARIAN | 0 comments

CREAMY LEMON POPS

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Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.

It’s still summer, thankfully! So this means there’s still time to enjoy these delicious Creamy Lemon Pops. This week in central Alberta the weather is scheduled to be one of the nicest of the summer, assuming the weatherman gets it right of course!! It’s crazy to think people can predict the weather 30 years from now with global warming but can’t seem to predict two days out. It’s frustrating, to say the least, when trying to plan activities and having a very short summer season. But all my mumbling aside, these Creamy Lemon Pops are packed with lemon flavour from fresh lemon juice and lemon zest. They’re creamy and delicious but not overly sweet, which makes them great in hot weather.

Creamy Lemon Pops in a popsicle mold with a tray of Creamy Lemon Pops garnished with strawberries and mint in the foreground.

The recipe is a riff on a Semifreddo, meaning half-frozen and like custard-style ice cream. I’ve gone and added yogurt and lightened up on the sugar to make these lovely treats. They’re super creamy and indulgent, making them great for kids and adults alike. So go ahead and treat yourself while the sun still shines this summer, enjoy!

Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.

Author:  Compelled to Cook

Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.
Creamy Lemon Pops
Print Recipe
    Servings Prep Time
    8 popsicles 20-25 minutes
    Cook Time
    4-5 minutes
    Servings Prep Time
    8 popsicles 20-25 minutes
    Cook Time
    4-5 minutes
    Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.
    Creamy Lemon Pops
    Print Recipe
      Servings Prep Time
      8 popsicles 20-25 minutes
      Cook Time
      4-5 minutes
      Servings Prep Time
      8 popsicles 20-25 minutes
      Cook Time
      4-5 minutes
      Ingredients
      Servings: popsicles
      Instructions
      1. In a small bowl whisk together egg yolks, sugar, lemon zest, lemon juice and salt. Place the bowl over a double boiler, making sure the water does not touch the bottom of the bowl. Heat over medium, whisking constantly until mixture registers 170°F, about 4 minutes.
      2. Remove from heat and place in the fridge while proceeding.
      3. Whip heavy cream until firm peaks hold. Place in the fridge until ready to use.
      4. Using the same beaters, whip the warm egg yolk mixture until creamy, lite, and cool/room temperature to the touch, about 4 minutes. Stir in Greek yogurt until combined.
      5. Fold whipped cream into egg mixture until combined. Divide evenly into 8-80ml popsicle molds. Freeze for at least 4 hours or overnight. Run warm water over the popsicle molds to loosen slightly before pulling the popsicles out. Popsicles will last for a week if kept covered and in the mold.
      Recipe Notes

      -If preferred, remove all popsicles at once and store them in an airtight container for up to one week.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Frozen Yogurt Strawberry Cake

      Frozen Yogurt Strawberry Cake

      by | Jul 22, 2019 | DESSERTS, CAKES AND SQUARES | 0 comments

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      This Frozen Yogurt Strawberry Cake is a cool and creamy show stopper with lovely strawberry flavour.  The pretzel crust adds a nice crunch and a hint of salty goodness. I love to serve it with extra macerated strawberries for even more wonderful flavour. It’s absolutely perfect for summer.    

      A basket of fresh strawberries tipped over and spilling out, surrounded with pretzels and a cup of yogurt.

      Fresh strawberries are deepened in flavour by roasting them to purge any excess moisture. They’re then pureed with sugar and will provide the fantastic strawberry taste.  Cream cheese and vanilla yogurt are whipped up light and creamy and combined with the pureed strawberries.  Heavy cream is whipped to stiff peaks and folded into the cream cheese mixture.  The batter is then poured and spread onto the cooled crust and then allowed to freeze for at least 6 hours.  

      It’s important to note that the quicker the cake freezes, the smaller the ice crystals will be.  The smaller the ice crystals, the smoother the texture.  Be sure to keep all elements cold until ready to mix and freeze immediately in a draft-free freezer.  In other words, don’t be opening and closing your freezer door while the cake sets….if possible.  

      Frozen Yogurt Strawberry Cake with a large wedge cut out and resting on a serving plate.

      It’s a tall 10” cake that will feed plenty.  Be sure to let the cake sit at room temperature for at least 20 minutes to allow it to soften slightly for slicing.  It’s a solid cake that takes some time to thaw into a melty mess, so there’s no need to panic if you don’t get to slicing it for another 10 minutes.  In other words, you have some wiggle room.  Enjoy!

       

      Looking for more summer desserts?

      Ginger Pear Sorbet

      Almond Peaches

      Chocolate Hazelnut Affogato

       

      Frozen Yogurt Strawberry Cake
      Print Recipe
        Servings Prep Time
        12-16 slices 60 minutes
        Cook Time Passive Time
        46 minutes 6+ hours
        Servings Prep Time
        12-16 slices 60 minutes
        Cook Time Passive Time
        46 minutes 6+ hours
        Frozen Yogurt Strawberry Cake
        Print Recipe
          Servings Prep Time
          12-16 slices 60 minutes
          Cook Time Passive Time
          46 minutes 6+ hours
          Servings Prep Time
          12-16 slices 60 minutes
          Cook Time Passive Time
          46 minutes 6+ hours
          Ingredients
          Pretzel crust
          Cake filling
          Servings: slices
          Instructions
          Pretzel crust
          1. Preheat oven to 350°F.
          2. Using a food processor, blend pretzels and sugar until you have a fine crumb. Add melted butter and pulse until combined.
          3. Press crumbs evenly into a 10" springform pan. Bake for 6 minutes, remove and allow to cool to room temperature while preparing the filling.
          Cake filling
          1. Increase oven to 400°F.
          2. Hull strawberries and cut in quarters. Lay in a single layer on a baking sheet and roast for 20 minutes. Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
          3. Meanwhile, beat the cream cheese until smooth and fluffy. Beat in yogurt, 1/2 cup of the powdered sugar and vanilla. Keep chilled until ready to proceed.
          4. Whip heavy cream and the remaining 1/4 cup of powdered sugar until stiff. Keep chilled until ready to proceed.
          5. Once strawberries have cooled, combine with the granulated sugar in a food processor or blender and blend until pureed and combined.
          6. Stir strawberry mixture into the cream cheese/yogurt mixture until completed combined. Fold in whipped cream and pour over cooled pretzel crust. Smooth out top and place in freezer for at least 6 hours, preferably overnight.
          7. When ready to serve, remove from freezer and remove outer springform ring at least 20 minutes prior to serving. Cut into wedges and serve garnished with additional whipped cream and fresh macerated strawberries if desired.
          Recipe Notes

          -strawberries can be roasted and chilled one day ahead.

          -frozen cake well covered will keep for up to a month in the freezer.

          Author: Compelled to Cook

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Ginger Pear Sorbet

          Ginger Pear Sorbet

          by | Jun 5, 2018 | DESSERTS, CAKES AND SQUARES | 0 comments

          Ginger Pear Sorbet is cool, refreshing and the most perfect dessert for those hot summer days. To make it even better, there’s no ice cream maker required and only a few ingredients. 

          For those who don’t know, I’m a huge fan of Bon Appétit magazine.  Not only for the great recipes, but because it’s a little bit of quiet time that happens when I sit and thumb through a copy.  You might find it odd that I keep every copy when all the recipes can be found on the Epicurious website and/or App. It’s because I definitely prefer to sit quietly with the magazine and a glass of wine.  As a blogger there’s more than enough time already spent on the computer.

          The website however, provides reviews on the recipes which I find helpful when making alterations and adaptions.  For this lovely Pear Sorbet many of the reviewers made note that it was on the sweet side and a little flat in flavour even though some found the ginger to be too much.   As luck would have it, I was only able to find pears in light syrup instead of heavy, which in turn helped out with the sweetness problem.  The advice on flavouring was also heeded and I opted for lime juice instead of lemon and added fresh mint.

          I definitely found the reviews helpful and rather liked reading the views from people who have actually made the dish. I was very pleased with the results from my modifications and find that it’s quite lovely with the changes. Easy to prepare, which is nice for those hot summer days when nobody wants to be working in a hot kitchen. It’s not too sweet and has a hint of ginger and mint for a refreshing finish to your meal. Enjoy!

          Recipe for Ginger Pear Sorbet adapted from: Epicurious Ginger Pear Sorbet

          Ginger Pear Sorbet
          Print Recipe
          Servings Prep Time
          4 people 20-25 minutes
          Passive Time
          7+ hours
          Servings Prep Time
          4 people 20-25 minutes
          Passive Time
          7+ hours
          Ginger Pear Sorbet
          Print Recipe
          Servings Prep Time
          4 people 20-25 minutes
          Passive Time
          7+ hours
          Servings Prep Time
          4 people 20-25 minutes
          Passive Time
          7+ hours
          Ingredients
          Servings: people
          Instructions
          1. Line a shallow dish or pie plate with plastic wrap. Strain the juice off the pears and to the juice add sugar, ginger, lime zest and lime juice. Stir until sugar is dissolved. Spread pear pieces in a single layer in pie plate. Pour juice over pears and freeze for at least 6 hours.
          2. Flip over pie plate onto a cutting board to remove pears and remove plastic wrap. Cut into large chunks and place in a food processor. Puree until smooth. Add chopped mint and pulse until combined. Spread pureed pears into a clean container and freeze for at least an hour. Scoop into dishes and garnish with additional mint leaves if desired. Serve immediately.
          Recipe Notes

          Puree can be made and frozen covered for up to two days in advance.