Dear Jacquee of I Sugar Coat It is one of my longest and also one of my first friends in the blogging world. We actually ‘met’ through Instagram and I immediately fell in love with Jacquee’s creativity and wit. Her blog is filled with beautifully decorated cakes and she often posts tutorials – just have a look at her stunning ranunculus gumpaste flowers video tutorial. Jacquee’s creativity doesn’t stop with the aesthetic side of baking either. It shines through in her delicious recipes as well. Check out her gorgeous matcha cheese cake or the strawberry shortcake layer cake (which makes for a perfect light summer dessert).
Hi, I’m Jacquee from I Sugar Coat It! I am thrilled to be a part of Regina’s Summer No-Bake Party. With the the start of summer just a few days away, the very thought of my gas oven firing up in my kitchen makes me break out in a sweat.
Don’t get me wrong, I grew up in a tropical climate, so I know heat and sweat intimately – I’m just not interested in inviting them into my kitchen. And speaking of heat, what better way to combat it than with frozen treats.
If popsicles aren’t your speed, well I’d find you a little suspect, but then I’d serve you up some of my Pina Colada Push Pops, some Key Lime Mojito Mousse Cake or these light, one-bite Orange Blossom Crème Chantilly Macarons. I know, I know – there is baking involved, but not a whole lot – so, I say they count!
So back to our treats from the cooler corner of the kitchen. I made seven of these cream Berry Pistachio Cream Pops in probably the crappiest popsicle mold on this side of the Delta – and I’m not even sure which side that is, but let’s pretend I do. I had to butcher the poor pops out of their pods, so they weren’t as aesthetically pleasing as I’d expected. Let’s just say they’ve got a bit of ‘character’ – and not in a veiled insult kind of way, but a ‘rustic’ or ‘vintage’ genuine way. Ha!
All that aside – they were DELICIOUS! I had not tried the pudding mix prior, but was pleasantly surprised by the presence of actual pistachio pieces in the mix. AND, the touch of almond extract and berries really heightened the flavour. I used half milk and half cream – both lactose free, but regular half and half would work just as well for those of you who can tolerate lactose. I liked them. The extremely picky Mister loved them. I’ll go three-for-three and venture a bet that you would too.
- 500 ml half and half
- 1 pkg Pistachio instant pudding
- ¼ tsp almond extract
- a handful of mixed frozen berries
- a popsicle mold
- a hand whisk
- Place all ingredients, except the berries, in a bowl and whisk for approximately two minutes. Use a spatula to fold in the berries.
- Distribute evenly among molds and place in freezer for four hours, or overnight. I found if you place them in the refrigerator about 15 minutes before un-molding, it makes the process a whole lot easier. Oh, one more step...