Rootbeer Float Pops

Mondays are my long days now – I go into Salt Lake and do the work I can’t get done from my little home office. In a way, it is nice to get out of the house, to see the guys and to deviate from the home life for a little bit. It also justifies a trip to the coffee shop with the guys I work with!

On my way into work there were several people pulled over in the canyon and I assumed it was for not carrying chains. There’s a sign at both entrances to the road that states chains or snow tires are required Nov 1 – Mar 31. Seriously, this is not Seattle anymore folks – Eden, UT is in the mountains! Sometimes it doesn’t really feel like we are that high up or that the road is that dangerous but I guess that sign is a good indication of what is to come.

I ended up picking up a set of chains just so I would be covered for the drive home. When I got home I had a text from my best friend – she sent me a picture of her car stuck in a snow bank in Alaska. Funny that we are so incredibly far away from each other and still dealing with the same weather issues. Luckily, both her and her car were OK!

We had a nice quiet night at home not doing too much of anything. Played some games with Mack before the kids’ bedtimes and just enjoyed the peacefulness of “being” – totally necessary from time to time. I did end up accidently creating a dinner masterpiece (self acclaimed of course) which I’ll post the recipe for shortly.

But first! I made this fun dessert over the weekend after a series of trial and error – finally a success, you guys have to make these! I have loved rootbeer popsicles for a long time. When I was pregnant I used to buy those boxes that have rootbeer, banana and lime. I would always eat all the rootbeer ones and then “suffer” through the lime and banana flavors. Its about time I just made my own rootbeer ones! Honestly though, these are a million times better – and healthier to boot!

Rootbeer Float Pops

Prep Time: 5 min. Cook Freeze Time: 1 hour, repeated three times. Serves: Depends on your popcicle mould size…

Ingredients:
1 6 oz. Plain Chobani
1 tbsp Vanilla Extract
1 packet Splenda (roughly, 1/2 tsp)
1 16 oz. Root Beer
Popsicle Mould – I used tall, ribbed shot glasses that I purchased at the dollar store
Popsicle Sticks – which I was able to find at the craft store

Method:
Let the root beer get “flat” by pouring it into a glass or bowl, covering with plastic wrap and let sit out at room temperature. I left mine out overnight and it was still a little more “fizzy” than I would have liked.
Combine the yogurt, vanilla extract and splenda – mixing thoroughly.
Fill your popsicle mould about 1/3 full with the yogurt mix.
Freeze until solid – about an hour to be safe. Thirty minutes minimum if you are hurrying.
Add the next layer of root beer to about 2/3 full.
Freeze until solid.
Add the final layer of yogurt.
Freeze.

When ready to serve, simply heat the edges of the popsicle mould by placing in a bowl of warm water.

Even Mackenzie loved it! He kept asking to “taste” mine and eventually ate more than half of it. I love that the Chobani freezes with little crystals so you get the sense of ice cream but the taste of frozen yogurt. So good!

We ended up eating these and then experimenting with other flavors right after – so stay tuned for the others!

I’ll be back later this afternoon with the results from my first ever attempt at spaghetti squash. The outcome: Spaghetti Squash Yakisoba! Might be my new favorite food.

Now, I need to get back to work!

 

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