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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      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
      Orange Yogurt Smoothie

      Orange Yogurt Smoothie

      by | Aug 5, 2019 | BEVERAGES, GLUTEN FREE | 0 comments

      Orange Yogurt Smoothie

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      Orange Yogurt Smoothie in a tall stemmed glass garnished with orange zest and a straw.

       

      Creamy and delicious with a subtle orange flavour makes this Orange Yogurt Smoothie wonderful for breakfast, a quick and easy energy boost or post-workout sipper.

       

      Peeled and wedged oranges on a cutting board with a basket of oranges in the background.

       

      Using fresh oranges is key as they provide a freshness that canned oranges just can’t. It’s also important not to skip the skim milk powder too. This small addition not only adds to the creaminess but it also adds a little extra protein and nutrition without having a heavy protein powder taste.

      Segmenting the oranges can be a bit fussy, but it’s quite simple to do. Once you do it a few times you’ll be a pro at running your knife along the flesh taking off the right amount to get all the pith.

       

       

      This lovely smoothie is super quick and easy and can be ready in minutes as you rush out the door in the morning. Having the oranges peeled and segmented in advance will also help speed things up when time is tight. Enjoy!

       

      Orange Yogurt Smoothie in a tall stemmed glass garnished with orange zest and a straw.

      Author: Compelled to Cook

      Orange Yogurt Smoothie
      Print Recipe
        Servings Prep Time
        2 people 15 minutes
        Servings Prep Time
        2 people 15 minutes
        Orange Yogurt Smoothie
        Print Recipe
          Servings Prep Time
          2 people 15 minutes
          Servings Prep Time
          2 people 15 minutes
          Ingredients
          Servings: people
          Instructions
          1. Cut the peel off the oranges by cutting off the top and bottom to the flesh. Then run your knife down the sides along the flesh removing the sides in large strips.
          2. Segment the orange by running your knife along the membrane on both sides of each segment which will loosen it from the orange.
          3. Place oranges and remaining ingredients in a blender and blend until smooth and creamy.
          4. Pour into desired glasses and serve immediately.
          Recipe Notes

          -recipe yields approximately 650ml-700ml depending on the amount of ice added.

          -cutting the peel off instead of simply peeling it with your fingers ensures there will be no pith left on the flesh.

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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
              Cardamom Orange Yogurt Cake

              Cardamom Orange Yogurt Cake

              by | Nov 10, 2017 | DESSERTS, CAKES AND SQUARES | 0 comments

              Cardamom Orange Yogurt Cake is a one bowl beauty with lovely orange flavour, spiced with cardamom and moistened with yogurt. The orange glaze on top is an extra splash of flavour and moisture to an already delicious flavourful cake.

              The cake on its own is splendid but I do admit to loving it even more with a dollop of lightly sweetened whipped cream. It mellows and marries the vibrant orange taste, kinda like the ice cream in a creamsicle. So feel free to glam it up a little with either the whipped cream or even vanilla ice cream.  While I love this Cardamom Orange Yogurt Cake for its one bowl simplicity, I can’t help but love the combination of orange and cardamom.  It’s an addictive citrus flavour that’s just a bit exotic.  I used this combination originally in a sugar cookie with tasty results but felt the cookie just didn’t take great pictures due to the inherent pale colour of the sugar cookie.  So I turned the flavour profile into a cake with great results.  It’s simple and delicious and I do hope you give a try. Enjoy!

              Recipe source for Cardamom Orange Yogurt Cake:  Compelled To Cook

              Cardamom Orange Yogurt Cake
              Print Recipe
                Servings Prep Time
                12-14 people 20 minutes
                Cook Time
                40 minutes
                Servings Prep Time
                12-14 people 20 minutes
                Cook Time
                40 minutes
                Cardamom Orange Yogurt Cake
                Print Recipe
                  Servings Prep Time
                  12-14 people 20 minutes
                  Cook Time
                  40 minutes
                  Servings Prep Time
                  12-14 people 20 minutes
                  Cook Time
                  40 minutes
                  Ingredients
                  Cake
                  Glaze
                  Servings: people
                  Instructions
                  Cake
                  1. Preheat oven to 350℉. Grease and line with parchment a 9" x 3" round cake pan.
                  2. Over a sheet of parchment paper, sift together flour, baking soda and salt. Set aside.
                  3. In a large bowl using an electric mixer beat together sugar, eggs and orange zest until light, creamy and triple in volume, approximately 3-4 minutes. Lower speed and slowly add butter to incorporate. Continue adding yogurt, Grand Marnier and cardamom. Add half the sifted flour mixture and half the orange juice, beating until combined. Add remaining flour and orange juice beating until smooth, approximately 30 seconds. Pour into prepared pan and smooth out top. Bake for 37-40 minutes or when a toothpick inserted into center comes out clean.
                  4. While cake is hot brush with orange syrup allowing syrup to be absorbed before brushing on more. Allow cake to cool completely on a wire rack. When cool loosen edges and remove from pan and cut into wedges. Serve with sweetened whipped cream or ice cream.
                  Orange Glaze
                  1. Combine all ingredients in a small saucepan and bring to a boil, whisking often. Once at a boil, allow to boil for 2 minutes. Remove from heat and brush onto cake.
                  Grilled Lamb Koftas

                  Grilled Lamb Koftas

                  by | Jul 16, 2017 | BEEF, GRILLING, LAMB | 0 comments

                  For those who don’t know, another passion of mine is overland travel, camping and the combination of both in our Jeep. My husband and I are self contained and have everything we need in the confines of a Jeep Rubicon with a roof top tent. We have hot water, power, fridge/freezer and the necessities required to live well for days when in the middle of nowhere. It’s quite amazing how much you can pack into a jeep with a little planning and the right gear, not to mention a pretty smart husband. We have the ability to go places that RV’s just can’t, which allows us to head into the hills for solitude and relaxation. It’s a shame our Canadian summers are so very short and there aren’t enough vacation days to do all that we want most years. Most of the time during the summer months it’s weekend getaways to the Rocky Mountain foothills and in the fall a longer trip to Canyonlands Utah. Grilled Lamb Koftas is Compelled To Cook’s first outdoor post and the weekend’s meal on the grill. Showing you that camping, whether it be tenting, or RVing does not mean a sacrifice on great food.

                  For a weekend getaway Grilled Lamb Koftas are perfect. Easy to mix together and take little time to grill to perfection. No need to worry about making side dishes and salads, just stuff the juicy lamb koftas into a pita and top with your favourite sprouts, lettuce, onions and plenty of Minted Yogurt Sauce. I’ve used a combination of ground beef and ground lamb and added greek yogurt and chickpeas to the meat to add moisture and texture. They’re nicely spiced but not overpowering, making them great for the whole family. Enjoy!

                  Recipe source for Grilled Lamb Koftas: Compelled to Cook

                  Grilled Lamb Koftas
                  Print Recipe
                    Servings Prep Time
                    6-8 servings 30 minutes
                    Cook Time
                    12 minutes
                    Servings Prep Time
                    6-8 servings 30 minutes
                    Cook Time
                    12 minutes
                    Grilled Lamb Koftas
                    Print Recipe
                      Servings Prep Time
                      6-8 servings 30 minutes
                      Cook Time
                      12 minutes
                      Servings Prep Time
                      6-8 servings 30 minutes
                      Cook Time
                      12 minutes
                      Ingredients
                      Minted Yogurt Sauce
                      Lamb Koftas
                      Servings: servings
                      Instructions
                      Minted Yogurt Sauce
                      1. Stir together all ingredients and chill until ready to use.
                      Lamb Koftas
                      1. Add all ingredients to a large bowl and gently mix with your hands until well combined but not overworked. Cover and chill for up to one day in advance. Shape approximately 2 1/2 ounces of meat mixture into a 3" long log, making 13-15 in total. Thread onto skewers and chill until ready to grill.
                      2. Preheat heat grill to medium and grill lamb skewers for approximately 12 minutes turning to brown all sides. Meat should no longer be pink and the internal temperature should reach a minimum 160℉. Split pitas and fill with 2 koftas. Top with Minted Yogurt Sauce and desired toppings such as lettuce, sprouts, and onions.
                      Recipe Notes

                      Recipe makes approximately 35 ounces of mixture and can be made into burger patties as well.   I used metal skewers, however if using wooden skewers be sure to soak in water according to directions prior to use.