James and the Giant Peach Pops
"My dear young fellow," the Old-Green-Grass-Hopper said gently, "There are a whole lot of things in this world we haven't even started wondering about yet."
September is a banner month for writer's birthdays. We're not even half-way through and already we've had Leo Tolstoy, Richard Wright, and now Roald Dahl. In fact, today marks the beloved novelist/short-story writer/poet's 100th birthday.
Dahl created some of the most sensational and food-themed worlds. Charlie and the Chocolate Factory, BFG, Matilda, the Witches, the list goes on and on. But I thought I would use one of my favorites: James and the Giant Peach.
While utterly terrified by this story as a child, James' overseas adventure is one of my favorites as an adult. He's just a boy dreaming of New York, floating on a giant fruit with a band of life-sized insects, being chased by great white sharks and two evil aunts. Random and delightful, no?
I've never made popsicles before, and I was amazed how simple they were to make. Three ingredients people! I purchased my molds on Amazon, but you can use anything from ice cube trays to paper cups to make yours. While these are terribly normal-sized popsicles, maybe with a touch of magic they'll grow in my freezer.
2 cups low-fat Greek yogurt
2 tablespoons honey, or to taste
or 2 cups fresh orange juice
2 peaches, or 3/4 cup frozen peaches, diced
1. Stir the honey and yogurt together until it is completely incorporated. Dice the peaches into half-inch cubes.
2. Fill your popsicle molds to 1/4 inch to the top, making sure to press the yogurt to the very bottom and that there are no air bubbles. Dip wooden popsicle sticks half way. For orange pops, place the peache cubes to the top of the molds, then fill in with orange juice.
3. Freeze for 4 hours-over night. It's also a good idea to put a plate in the freezer, to have something cold to set them on after you de-mold the popsicles.
4. To remove the popsicles- dip the molds in warm (not hot!) water for 3-5 seconds. Gently pull on the wooden sticks until they slide out smoothly and with little resistance. Continue to dip in the warm water until they do. Place on your cold plate and serve, or place back in the freezer to set.