You may have noticed that Ricki from Diet, Dessert, and Dogs and I are hosting a new event called the SOS Kitchen Challenge. The even features a key ingredient each time, which you can choose to make sweet or savory. The event is in the final two days - entries are due by midnight on Tuesday 4/20 - and we are having so much fun watching recipe contributions roll in! i can't wait to share the round-up with all of you; I am so inspired by the creativity our readers are demonstrating. Amazing!
Feeling inspired, I decided to add a sweet contribution to the recipe round up as well: Beet-Cherry Creamsicle. Roasted beets, cherries, coconut milk, cardamom, vanilla. Bam. Awesome. Sugar-free popsicles, with vegetables inside? Right on! These things are rich, sweet, and wonderfully flavored. I had all I could do to stop eating it right out of the blender.
They aren't technically proper creamisicles because they don't have cream in the center (I didn't have it in me to figure that one out this time around, but I think I know how to make it happen), they are more like ice creamy popsicles. I thought about making it into ice cream, but decided popsicles would be more fun. If you have an ice cream maker, go ahead and throw the "batter" in; I be the ice cream would be fabulous! I'm going to try that after my popsicles are gone.
This makes quite a bit of popsicle batter, and since I only have 6 popsicle molds, I put the rest into ice cube trays and stuck in toothpicks. Brilliant! Now I have mini popsicles for when I have a mini sweet tooth!
I think that it would be fun to use golden beets and golden cherries for lovely yellow-colored popsicles. Or what about using golden beets and peaches instead of cherries? Or red beets and raspberries? The opportunities are endless. I think that this general idea tweaked a bit would also make an amazing dessert soup, something that I plan to try later down the line.
Enjoy! Feeling inspired to participate? Check out my SOS Kitchen Challenge page for all the details, then submit your recipe to email@example.com by midnight on Tuesday, 4/20. Hope to see your recipe in our inbox! Also check out my challenge kick-off post: Caramelized Onion, Rhubarb, and Beet Compote, served with Buckwheat Waffles and Cultured Cashew "Sour Cream". Yum.
Beet & Cherry Creamsicles
Yield: about 3 1/2 cups "batter", finished popsicle yield varies
1 large beet
1 1/2 cups pitted fresh or frozen cherries
1 can organic coconut milk (2 cups) (if coconut allergic, try using other non-dairy milk)
1 tsp alcohol-free vanilla
1/2 tsp cardamom
10-12 drops stevia liquid, or more to taste (could substitute with green or white stevia extract powder, or another natural sweetener like agave nectar, honey, brown rice syrup, or maple syrup; start with a small quantity and add to your taste preference)
Heat oven to 400º. Scrub beet, trim off greens, and prick a few times. Wrap in foil and put in the oven for 1 hour or until tender. Let cool slightly, then remove skin; it should just slide off easily! Chop beet coarsely.
Place beet in blender with remaining ingredients and blend until totally smooth. Pour into popsicle molds or into ice cube trays and insert toothpicks for mini popsicles. Freeze 2-3 hours. Serve!