Passion Fruit Popsicles with mascarpone and vanilla bean

Creamy, dreamy with a punch of tangy passion fruit.  These frozen pops are elevated with luscious mascarpone cream and vanilla bean simple syrup.  The swirls of passion fruit curd bring a taste of the tropics home to wherever you are staying this summer!

Frozen Passion Fruit Pops for popsicle week.

It's that time of year again.... It's #POPSICLEWEEK!   What better way to officially kick off summer!?

Popsicle Week is not only a time to eat delicious frozen pops, but it is also about community.  At least it is for me.  Hundreds (are there that many of us this year?) of food and dessert bloggers from around the globe dedicate a week to popsicles – each incorporating their own personalities and putting a unique twist on an original recipe.  In a world where I spend most of my days isolated at home either in front of a computer screen alone or just hanging with my toddler, popsicle week is always a great reminder of the amazing blogger community that I am blessed to be a part of. 

Passion Fruit Popsicles for popsicle week!

Starting in 2013, for a while I thought I was late to the blogging game.  Others before me had been writing, posting, and forming online friendships for 5, 8, even 10 years, and at first I felt a bit like an outsider.  I sat silently in front of my keyword board for months, but then started to reach out to others.  And you know what?  The more I engaged with others, the more they engaged back!  Funny how that works, hehe.

After a few months of living in Vancouver, I met up with the amazing Lyndsay of Coco Cake Land.  Finally, a “real life” blogger friend!  An awesome, generous (with her kindness, wit, and bloggy knowledge) one at that and a true reminder that behind all the pretty pictures and recipes there are real, living people who make, create, and are trying to share and be heard just like me.  In fact, it was Lyndsay who invited me to Popsicle Week 2014, and the rest is history….

But really, I am so lucky to have been able to e-meet so many other talented, generous food bloggers out there.  How you ask?  Just by saying “hello,” and starting the conversation.  I really must say that food bloggers (and I am sure other types of bloggers, too) are some of the kindest, most supportive people out there.  I felt this by the outpour of encouragement and enthusiasm when my book was released and the Online Release Party that I hosted.  Much more casually, I love how I can just tweet at a blogger pal about last minute pie advice and get prompt, real-life experience feedback.  So fun!

Passion Fruit Popsicles for popsicle week!

Be sure to check out ALL the blogger pops this week for Popsicle Week 2016!  BIG thanks to Billy for rounding us all up for another year of frozen fun =)

Passion Fruit Popsicle (non)Recipe
4 parts plain yogurt, strained
2 parts mascarpone, softened
vanilla bean simple syrup, to taste
1 to 2 parts passion fruit curd

Place a mesh strainer over a mixing bowl and line it with a couple paper towels.  Add in plain yogurt (about 1 to 2 cups) and let the liquids strain out for about 4 hours (or overnight) in the refrigerator.  Once strained, discard the liquid and place the thickened yogurt in the bowl.

Meanwhile, place ¼ cup sugar and ¼ cup water in a small saucepan.  Add the seeds of half a vanilla bean (and the pod) and heat over medium-high.  Once the mixture begins to simmer, lower the heat and allow the syrup to thicken for 8 to 10 minutes.  Remove from the heat and allow to cool.  Discard the vanilla bean pod.

Mix the softened mascarpone into the strained yogurt.  Sweeten the mixture with the cooled vanilla bean simple syrup (about 2 to 4 tablespoons).

Fold in the passion fruit curd and adjust according to taste – adding more curd or simple syrup as desired.

Pour the mixture into popsicle molds and freeze. 

To make six pops, start with about 2 cups yogurt, 1 cup mascarpone, and ¾ cup passion fruit curd.  Mold capacity will vary, hence the recipe written in ratios.
 

As a side note, if you have ever commented or emailed me and never received anything back, I am so sorry!  I try my best to respond to all comments and questions, but some slip through the cracks.  Feel free to say “hello” anytime! 

 

NOTES
The yogurt mixture and the curd freeze and thaw at different rates.  The more combined the mixtures are, the more enjoyable the pops are to eat.  If left to freeze with pockets of curds (instead of swirled it), the messier and drippier they tend to be as the curd melts.

Passion Fruit Popsicles

Lemon Frozen Yogurt with Honey and Rosemary Pine Nuts

LemonFrozenYogurt I'm very conflicted and confused this week. I am overwhelmed with apple recipes and Starbucks is trying to push Pumpkin Spice lattes down my throat (literally). Or a PSL- did I really see that this drink has its own branding now? Well played. Don't get me wrong, I loooove me some PSLs, but it is all a little much for me to handle. I mean, I spent a better part of yesterday morning re-organizing my Holiday Pinterest board while wearing a tank top with all of our windows open.  Surely I am not helping my own confusion by baking off an Apple Tart last week, while also making frozen yogurt. But, both were delicious, so I'm not going to apologize. While some of us want to jump the gun and head straight into fall, others are holding on to summer as long as possible. Both are okay in my book.

While we are in a seasonal limbo, I decided that I will just bake and make what I want. Does that sound okay with all of you? Okay, great- thank you ;) Grocery stores are stocked with pumpkin products, but my tomato plant is still producing beautiful, juicy gems- so what's a girl to do? Regardless if you needed a wool blanket to watch football this Sunday or are experiencing a late summer heat-wave, I promise that you will all enjoy this Lemon Frozen Yogurt.

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I was not always a fan of lemon yogurt. With usual suspects like blueberry and peach, lemon yogurt tended to take a backseat in my household.  After deciding to give lemon a chance, my yogurt-buying ways were forever changed.  Creamy and refreshing, lemon yogurt is like the breakfast version of my favorite lemon meringue pie.  Somewhere along my foodie journey I do recall a rich, delectable lemon gelato.  In an attempt to recreate, yet lighten this recipe and incorporate my new love for citrus yogurt, I created this easy Lemon Frozen Yogurt.  I opted for a lighter version by using yogurt instead of cream, but added a few more layers of flavor with bits of quality white chocolate, sweet honey, and savory rosemary pine nuts.  I used a combination of lemon flavored yogurt, with the addition of fresh lemon juice and flavorful lemon zest.  The rosemary pine nuts are toasted with a bit of sea salt, adding perfect crunch to the creamy frozen treat.

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Rosemary Pine Nuts

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