Buttermilk Peach Popsicles

Buttermilker-Peach
Popsicles


Ingredients
3 ripe Dickey Farms peaches, peeled and
diced
3/4 cup whole buttermilk
1/2 cup honey
1/4 cup heavy cream
1/4 teaspoon salt
Method

  1. Process buttermilk, honey, cream, salt, and 11/2
    cups of the peaches in a blender until
    completely smooth, about 1 minute.
  2. Finely chop remaining 1 cup of peaches; stir into
    buttermilk mixture. Divide peach mixture among
    plastic frozen pop molds, leaving some room at
    the top to allow for expansion. Cover with lids
    and insert wooden craft sticks.
  3. Freeze until pops are completely firm and sticks
    are set, approximately 6-8 hours. To remove the
    pops, run outside of molds under hot water for
    a few seconds and remove lids.
    Exjoy!

Creamy Corn 🌽 Chowder • without the cream •

If you buy fresh corn and realize you didn’t get around to using it – make “creamy” corn chowder – WITHOUT the cream! The texture comes from pureeing part of the corn with the sauteed onions and chicken broth 🌽

Corn Chowder

★★★★★

Soups & Stews

INGREDIENTS

light vegetable oil or cooking spray

1 cup chopped onion

6 cups fresh corn kernels (12 ears) scraped well

3 cups chicken stock, fat skimmed off

½ cup chopped red bell pepper

½ teaspoon chopped fresh rosemary

½ teaspoon dried thyme

 teaspoon freshly ground black pepper

cayenne pepper, to taste

1 tablespoon chopped fresh basil

DIRECTIONS

Preheat a large heavy saucepan over medium heat for about one minute. Spray it twice with the vegetable oil. Saute the onion for about 5 minutes, until translucent. Add 4 cups of the corn and saute for 4 or 5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy.Garnish with chopped basil.

Per Serving (excluding unknown items): 21 Calories; trace Fat (4.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.