Creamy Lemon Pops

Creamy Lemon Pops

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.

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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      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
      Creamy Mustard Dill Sauce

      Creamy Mustard Dill Sauce

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      Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.

       

      I really do love versatile foods and my Creamy Mustard Dill Sauce is at the top of my list. Not only is it simple and quick to make, but it’s also bursting with flavour and freshness from capers, Dijon and fresh dill. 

      Using fresh dill is definitely the preference in this recipe because of the lovely freshness it adds, however, dried dill can also be used.  The general rule of thumb if using dried herbs is to use a third of the stated amount of fresh. 

      This recipe does call for a small amount of sugar, and I like to let the sauce sit refrigerated for 10-15 minutes to allow the sugar to dissolve and the flavours to meld. Creamy Mustard Dill Sauce really couldn’t be any easier and it’s a wonderful sauce that you’ll want to make over and over.

       

      Ingredients for Creamy Mustard Dill Sauce in a wooden tray lined with a white kitchen towel.

       

      For my small family of two, using up a cup of sauce is not always an easy task! By incorporating it into dishes we love there’s no chance of any of it going to waste.

      Here are many delicious ways to use it.

      -drizzle over grilled or pan-fried fish such as salmon, halibut or cod.
      -use a dip for cold poached shrimp.
      -drizzle over steamed vegetables like asparagus, broccoli or green beans.
      -mix into your egg salad, potato salad or chicken salad.
      -add to your deviled egg mix.
      -thin with buttermilk for a creamy dressing over crisp greens.
      -add additional sour cream and top baked potatoes or steamed baby potatoes.
      -use as a sandwich spread to liven up your ham or turkey sandwich.
      -mix with a little cream cheese and serve with smoked salmon on crostini.

       

       

      Creamy Mustard Dill Sauce served over cooked salmon and asparagus on a white plate.

      Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
      Creamy Mustard Dill Sauce
      Print Recipe
        Servings Prep Time
        1 cup 10-15 minutes
        Passive Time
        10-15 minutes
        Servings Prep Time
        1 cup 10-15 minutes
        Passive Time
        10-15 minutes
        Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
        Creamy Mustard Dill Sauce
        Print Recipe
          Servings Prep Time
          1 cup 10-15 minutes
          Passive Time
          10-15 minutes
          Servings Prep Time
          1 cup 10-15 minutes
          Passive Time
          10-15 minutes
          Ingredients
          Servings: cup
          Instructions
          1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

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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
          Mushroom and Arugula Quinoa Bowls

          Mushroom and Arugula Quinoa Bowls

          Even though I’m not a vegetarian, that doesn’t mean I don’t enjoy a meatless meal on regular occasion. In fact, I think it’s very important to eat legumes and plant-based proteins for a good overall balance of one’s diet.  My thoughts on the matter also play nicely with the new Canada Food Guide, so I see it as a win-win. But eating a meatless meal doesn’t have to be complicated, and that’s why I love these Mushroom and Arugula Quinoa Bowls.

          Why do I love quinoa?

          It’s neutral in taste and can take on a wide variety of flavours.

          Quick and easy to prepare with no special equipment or longer soaking periods required.

          Great as a main dish or side dish and is gluten-free.

          It contains plant-based protein and essential amino acids, making it a complete protein. This is important because essential amino acids are the ones that the body cannot produce on its own and must get from food. 

          Not only a source of protein but fibre, magnesium, manganese and folate to name only a few. 

          It has a pleasant texture and holds up well on its own or in combination with other foods.

          If you love quinoa too or simply want to find out for yourself what all the fuss is about, here are a couple of other great recipes that include this amazing food. 

          Quinoa Spinach Egg Cups

          Spinach and Quinoa Stuffed Portabella Mushrooms

          Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
          Mushroom and Arugula Quinoa Bowls
          Print Recipe
            Servings Prep Time
            2 people 20 minutes
            Cook Time
            12 minutes
            Servings Prep Time
            2 people 20 minutes
            Cook Time
            12 minutes
            Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
            Mushroom and Arugula Quinoa Bowls
            Print Recipe
              Servings Prep Time
              2 people 20 minutes
              Cook Time
              12 minutes
              Servings Prep Time
              2 people 20 minutes
              Cook Time
              12 minutes
              Ingredients
              Servings: people
              Instructions
              1. Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
              2. In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
              3. In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
              4. Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
              5. Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
              Recipe Notes

              I used pine nuts here, but cashews are also wonderful.  To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.

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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