I told several friends about the Sugar Challenge before I started. Nearly all of them crackled with glee and announced that they will tempt me with sweet treats. Great friends, right? I did entice one friend to join me on my quest. However, in exchange she wanted to implement an exercise routine: badminton 1-2x a week and workout videos 1-2x a week for a total of 3 exercise days. On day 1, we played badminton. It was a crash course that revealed how out of shape I am. We played for 1 1/2 hours and I haven't had this much fun running about and smashing birdies. I paid the price today...aching buttocks, quads, upper-mid back, shoulder, and arms. Talk about motivation to get in shape again.
Sugar craving wise. I am doing awesome. No cravings yet, which is why I wanted to get this posted so I am not torturing myself later in the month.
|You want me yet?|
Rhubarb Raspberry Popsicles
Note: The combination of fresh seasonal rhubarb and raspberries bring out the essence of rhubarb. The amount of sugar in the recipe keeps the pops tart and fresh. However, if you prefer a sweeter rhubarb taste, increase the sugar to 1 heaping cup (200g) of sugar. Also, the raspberries can be omitted for a rhubarb only pop.
Servings: 8 - 10 pops
3/4 LB (330g) rhubarb
2/3 cup (130g) sugar
2/3 cup water
pinch of salt
1/2 lemon, juiced
1/2 cup (60g) frozen raspberries, plus more for garnish
- Trim rhubarb and cut into 1/2 inch pieces.
- Bring sugar and water to a boil.
- Add rhubarb and salt. Simmer until tender, approximately 4 to 5 minutes.
- Allow to cool to room temperature.
- Pour into a blender and add lemon juice. Blend until smooth.
- Reserve 1/2 cup of blended rhubarb and add frozen raspberries. Blend until smooth.
- In each popsicle mold, add enough raspberries so that 1/3 of the popsicle is filled. Add rhubarb mixture until nearly full and add a layer of the blended rhubarb and raspberries mixture.
- Freeze for 6 hours before consuming.