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Peach Cheesecake Pops

Serves 6


    Peach Cheesecake Pops

    Call it part cooling effect, part nostalgia, who doesn’t love an ice-cold popsicle when temperatures are soaring? (Hint: nobody.) In this fanciful version, seasonal peaches add just the right amount of natural sweetness, while ricotta makes each lick seem extra indulgent. Delicious, fruity, and creamy—it’s like summer on a stick. And these pops come together super-fast so you can spend less time sweating in the kitchen.


    Peach Cheesecake Pops


    • 2 medium peaches
    • 1/3 cup (80 mL) milk or milk substitute
    • 1 cup (250 mL) ricotta cheese
    • 2 Tbsp (30 mL) maple syrup or date syrup
    • 2 tsp (10 mL) lemon zest
    • 1 tsp (5 mL) ground ginger
    • 1/4 tsp (1 mL) almond extract (optional)


    Per serving:

    • calories100
    • protein6g
    • fat4g
      • saturated fat2g
      • trans fat0g
    • carbohydrates12g
      • sugars8g
      • fibre1g
    • sodium60mg



    Slice an X in skin on bottom of each peach and then submerge in boiling water for 30 seconds. Remove peaches from water and, once cool enough to handle, peel off skins. Slice peaches into quarters and discard pits.


    In blender container, place all ingredients and blend until smooth. Evenly distribute mixture into 6 popsicle moulds, filling each about 3/4 full. Insert popsicle sticks and


    freeze for 8 hours.


    Tip: to unmould a popsicle, run mould under war, water for a few seconds, being careful not to thaw the pops.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.