When I saw this recipe for popsicles using buttermilk, I knew I wanted to try it out. The day I made mine, I decided to give them a little extra boost. I substituted some of the buttermilk with 1/4 cup raw milk kefir. I was unsure if freezing kills the probiotics in kefir or yogurt (or cultured buttermilk for that matter) and after doing some digging on the internet I find myself - well, still unsure. It seems as though the jury is out on whether or not freezing kills them, but even those who say it kills them admits it does not kill all of them- so you are still getting some benefit.
So, if you're going to have popsicles, why not boost them too? I also added a teaspoon or two or flax seed oil to the mix. It completely goes undercover & gives you the benefits of essential fatty acids too. I might try drizzling in a teaspoon of melted coconut oil next time too. I was out of fresh fruit when I made mine so I used frozen strawberries. I also ran out of popsicle molds (this recipe makes quite a bit) so I poured the extra into an ice cube tray (pop them out, put in a ziploc bag, then I throw a few at a time into our smoothies) and a couple small containers. I ate those with a spoon like sorbet. Mmmmm.
Here is girlichef's recipe with my adjustments...
Creamy Probiotic Popsicles
1 cup buttermilk (real & cultured preferred)
1/2 cup kefir (or yogurt)
1 1/2 cups fruit (fresh or frozen)
1/4 cup raw honey
optional: 2 teaspoons flax oil or coconut oil (melted)
Put all the ingredients in a blender and blend completely. Pour into molds (or muffin tin?) and place in the freezer. (If adding your own sticks add them in after one hour & freeze for an additional hour.)
If you don't have popsicle molds, why not use muffin tins (or mini muffin tins)? I remember as kids we used to use dixie cups, cover with plastic wrap, and then put a stick through the plastic wrap so it would stay in place. I bet that would work for mini muffin tins or ice cube trays too!
This post is a part of Slightly Indulgent Tuesday and Pennywise Platter Thursday.