Peach Raspberry Popsicles

Talk about a breakfast that shouts SUMMER!!

What better to accompany fresh peaches and raspberries, than a peach raspberry popsicle! These peaches are the sweetest juiciest peaches ever- we bought two of them at the farmer's market and as soon as we tried a bite, went back for a whole bag of them.

I have had popsicle molds in my cabinet forever and don't even remember the last time I used them. I was intrigued by an all fruit popsicle at the farmer's market yesterday and decided to buy it. It was so fruity and natural tasting that I immediately decided to make them myself when I got home. The flavor I tried at the market was nectarine cherry- also a fantastic combo! My popsicle molds are small so it only took 3 peaches to make 6 popsicles.

My method was quite simple: Put 3 sliced peaches in the food processor, add a little sweetener if desired- I added 2 teaspoons of Truvia, food process until smooth. Pour the peach puree into popsicle molds, along with some fresh halved raspberries. Freeze, eat, love.

Today my lunch was the same as dinner last night, but with red beets this time and a side of sauteed beet greens with sauteed summer squash and zucchini. To saute beet greens simply blanch them in boiling water for two minutes, cool off in an ice bath, squeeze out excess water, chop them, and saute in a little olive oil and minced garlic. I skipped the blanching step and my greens were more bitter than usual. Lesson learned. I won't skip that step next time.

I loved all the pretty colors!

All these beet greens...

Sauteed down to this.

Luckily I had some squash too!

Today's cooking outcome: Yummy lunch!

And refreshing fruit!

I'd call it a success.