I'm trying to make popsicles from fresh fruit using a popsicle mold I
purchased on Amazon. The popsicles tend to slide off the plastic handles,
and I am wondering if there is a way to make the recipe something that will
harden and stick better. Maybe just increase the amount of water? I'm
using a little coconut cream, water, blackberries, and honey, all blended
together.

--
W

"W" > wrote in message
...
> I'm trying to make popsicles from fresh fruit using a popsicle mold I
> purchased on Amazon. The popsicles tend to slide off the plastic handles,
> and I am wondering if there is a way to make the recipe something that
> will
> harden and stick better. Maybe just increase the amount of water? I'm
> using a little coconut cream, water, blackberries, and honey, all blended
> together.

Why are you using water? Use fruit juice.

On 1/21/2015 2:10 AM, Julie Bove wrote:
>
> "W" > wrote in message
> ...
>> I'm trying to make popsicles from fresh fruit using a popsicle mold I
>> purchased on Amazon. The popsicles tend to slide off the plastic
>> handles,
>> and I am wondering if there is a way to make the recipe something that
>> will
>> harden and stick better. Maybe just increase the amount of water?
>> I'm
>> using a little coconut cream, water, blackberries, and honey, all blended
>> together.
>
> Why are you using water? Use fruit juice.

Wooden sticks would probably work better. Also I've always used gelatin
in popsicles that I've made.

"Julie Bove" > wrote in message
...
>
> "W" > wrote in message
> ...
> > I'm trying to make popsicles from fresh fruit using a popsicle mold I
> > purchased on Amazon. The popsicles tend to slide off the plastic
handles,
> > and I am wondering if there is a way to make the recipe something that
> > will
> > harden and stick better. Maybe just increase the amount of water?
I'm
> > using a little coconut cream, water, blackberries, and honey, all
blended
> > together.
>
> Why are you using water? Use fruit juice.

It is already loaded with fruit. Trying to avoid sucrose.

--
W

"Travis McGee" > wrote in message
...
> On 1/21/2015 2:10 AM, Julie Bove wrote:
> >
> > "W" > wrote in message
> > ...
> >> I'm trying to make popsicles from fresh fruit using a popsicle mold I
> >> purchased on Amazon. The popsicles tend to slide off the plastic
> >> handles,
> >> and I am wondering if there is a way to make the recipe something that
> >> will
> >> harden and stick better. Maybe just increase the amount of water?
> >> I'm
> >> using a little coconut cream, water, blackberries, and honey, all
blended
> >> together.
> >
> > Why are you using water? Use fruit juice.
>
> Wooden sticks would probably work better. Also I've always used gelatin
> in popsicles that I've made.

Gelatin is a good idea.

--
W

"W" > wrote in message
...
> "Julie Bove" > wrote in message
> ...
>>
>> "W" > wrote in message
>> ...
>> > I'm trying to make popsicles from fresh fruit using a popsicle mold I
>> > purchased on Amazon. The popsicles tend to slide off the plastic
> handles,
>> > and I am wondering if there is a way to make the recipe something that
>> > will
>> > harden and stick better. Maybe just increase the amount of water?
> I'm
>> > using a little coconut cream, water, blackberries, and honey, all
> blended
>> > together.
>>
>> Why are you using water? Use fruit juice.
>
> It is already loaded with fruit. Trying to avoid sucrose.

Uh... Blackberries contain sucrose!

http://nutritiondata.self.com/foods-...000000-2.html?

"Julie Bove" > wrote in message
...
>
> "W" > wrote in message
> ...
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "W" > wrote in message
>>> ...
>>> > I'm trying to make popsicles from fresh fruit using a popsicle mold I
>>> > purchased on Amazon. The popsicles tend to slide off the plastic
>> handles,
>>> > and I am wondering if there is a way to make the recipe something that
>>> > will
>>> > harden and stick better. Maybe just increase the amount of water?
>> I'm
>>> > using a little coconut cream, water, blackberries, and honey, all
>> blended
>>> > together.
>>>
>>> Why are you using water? Use fruit juice.
>>
>> It is already loaded with fruit. Trying to avoid sucrose.
>
> Uh... Blackberries contain sucrose!
>
> http://nutritiondata.self.com/foods-...000000-2.html?

Which is probably why he doesn't want to add any more.


--
http://www.helpforheroes.org.uk/shop/

On Tue, 20 Jan 2015 22:31:34 -0800, "W" >
wrote:

>I'm trying to make popsicles from fresh fruit using a popsicle mold I
>purchased on Amazon. The popsicles tend to slide off the plastic handles,
>and I am wondering if there is a way to make the recipe something that will
>harden and stick better. Maybe just increase the amount of water? I'm
>using a little coconut cream, water, blackberries, and honey, all blended
>together.

Water will freeze it harder. I'd experiment a bit to get the amount
needed so you don't end up with it as hard as an ice cube. Sounds
like a tasty recipe though.

On Tue, 20 Jan 2015 22:31:34 -0800, "W" >
wrote:

> I'm trying to make popsicles from fresh fruit using a popsicle mold I
> purchased on Amazon. The popsicles tend to slide off the plastic handles,
> and I am wondering if there is a way to make the recipe something that will
> harden and stick better. Maybe just increase the amount of water? I'm
> using a little coconut cream, water, blackberries, and honey, all blended
> together.

Look up recipes for Mexican Fruit Pops or Popsicles (Paletas); buy
some flat wooden popsicle sticks and you'll be in business.

Here's Rick Bayless on the subject
http://www.fronterafiesta.com/cook/d...t-pops-paletas

--
A kitchen without a cook is just a room

In article >,
"W" > wrote:

> I'm trying to make popsicles from fresh fruit using a popsicle mold I
> purchased on Amazon. The popsicles tend to slide off the plastic handles,
> and I am wondering if there is a way to make the recipe something that will
> harden and stick better. Maybe just increase the amount of water? I'm
> using a little coconut cream, water, blackberries, and honey, all blended
> together.

score the handles slightly at right angles to the stick

contact the manufacturer for advice

In article >,
Dave Smith > wrote:

> On 2015-01-21 20:59, W wrote:
>
> >>> the ice grab multiple points along the handle.
> >>
> >> The ones I have used in the past always had holes in the sticks.
> >> Not sure why. But I never had them slip off of the sticks.
> >
> > Maybe even a better idea! Just drill some big holes along the
> > handle.
> >
>
> That may not be so easy. She will have a reason why that can't be done.

I suppose another choice depending on the configuration would be to
slightly heat the plastic stick and twist it enough so it's a corkscrew
but will still fit the slot....don't need a drill for that

"Julie Bove" > wrote in message
...
> "W" > wrote in message
> ...
> > "Julie Bove" > wrote in message
> > ...
> >> Well. thankfully I don't have to deal with that stuff. I don't like
much
> > in
> >> the way of fruit and I dislike frozen things so I wouldn't eat
popsicles
> > of
> >> any kind. I do know that if you extract one kind of sugar and use it
> >> without the others to balance it out, problems can occur. Fructose
taken
> >> alone is particularly bad for diabetes. Can cause heart problems.
> >
> > You are right. Fructose is now shown by very good research to highly
> > correlate to high triglycerides, high LDL, and generally higher lipid
> > parameters. BUT, this is not happening for people who eat some fruit
and
> > end up getting 30 to 60 grams of fructose per day! At those low
levels,
> > lipid parameters do not significantly change. The people at risk are
the
> > ones drinking four sodas loaded with high fructose corn syrup and eating
> > five or more servings of processed foods that are loaded with extra
sugar
> > or
> > high fructose corn syrup. If you are eating 120+ grams of fructose per
> > day,
> > you are not doing yourself any favors for sure!
>
> When you eat a piece of fruit, you are getting a mix of sugars that
balance
> each other out. I don't know about the HFCS since it is not something I
> consume.

I get the feeling that you did not see the sugar content of blackberries,
which I published for you in an earlier reply:

Sucrose 101mg
Glucose 3326mg
Fructose 3456mg

This is in a one cup serving of blackberries, and I am ignoring the small
amounts of maltose and galactose just to make it easier to describe.

These are roughly 6,883 mg of sugars in one cup of blackberries. 101/6883
~= 1.5% So the disaccharide sucrose is less than 2% of the "mix of
sugars" in the fruit.

Glucose and fructose are the monosaccharides, and those make up more than
98% of the "mix of sugars" in the fruit.

Do you understand that I am trying to maximize the monosaccharides in the
"mix of sugars" and trying to minimize the disaccharides? If yes, do you
now see how the above "mix of sugars" helps to accomplish the stated goal?

--
W

On Wed, 21 Jan 2015 17:47:10 -0800, "W" >
wrote:

> "sf" > wrote in message
> ...
> >
> > Look up recipes for Mexican Fruit Pops or Popsicles (Paletas); buy
> > some flat wooden popsicle sticks and you'll be in business.
> >
> > Here's Rick Bayless on the subject
> > http://www.fronterafiesta.com/cook/d...t-pops-paletas
>
> Wow, cucumber puree with sugar, salt, and chile powder. Sounds
> interesting.

Back when we had a shop in town were you could walk in and buy them,
my favorite was good old watermelon. The Rick Bayless recipe is a
basic formula that you can play around with.

--
A kitchen without a cook is just a room

"W" > wrote in message
...
> "Julie Bove" > wrote in message
> ...
>> "W" > wrote in message
>> ...
>> > "Julie Bove" > wrote in message
>> > ...
>> >> Well. thankfully I don't have to deal with that stuff. I don't like
> much
>> > in
>> >> the way of fruit and I dislike frozen things so I wouldn't eat
> popsicles
>> > of
>> >> any kind. I do know that if you extract one kind of sugar and use it
>> >> without the others to balance it out, problems can occur. Fructose
> taken
>> >> alone is particularly bad for diabetes. Can cause heart problems.
>> >
>> > You are right. Fructose is now shown by very good research to highly
>> > correlate to high triglycerides, high LDL, and generally higher lipid
>> > parameters. BUT, this is not happening for people who eat some fruit
> and
>> > end up getting 30 to 60 grams of fructose per day! At those low
> levels,
>> > lipid parameters do not significantly change. The people at risk are
> the
>> > ones drinking four sodas loaded with high fructose corn syrup and
>> > eating
>> > five or more servings of processed foods that are loaded with extra
> sugar
>> > or
>> > high fructose corn syrup. If you are eating 120+ grams of fructose per
>> > day,
>> > you are not doing yourself any favors for sure!
>>
>> When you eat a piece of fruit, you are getting a mix of sugars that
> balance
>> each other out. I don't know about the HFCS since it is not something I
>> consume.
>
> I get the feeling that you did not see the sugar content of blackberries,
> which I published for you in an earlier reply:
>
> Sucrose 101mg
> Glucose 3326mg
> Fructose 3456mg
>
> This is in a one cup serving of blackberries, and I am ignoring the small
> amounts of maltose and galactose just to make it easier to describe.
>
> These are roughly 6,883 mg of sugars in one cup of blackberries.
> 101/6883
> ~= 1.5% So the disaccharide sucrose is less than 2% of the "mix of
> sugars" in the fruit.
>
> Glucose and fructose are the monosaccharides, and those make up more than
> 98% of the "mix of sugars" in the fruit.
>
> Do you understand that I am trying to maximize the monosaccharides in the
> "mix of sugars" and trying to minimize the disaccharides? If yes, do you
> now see how the above "mix of sugars" helps to accomplish the stated goal?

I'm sorry. None of this really matters to me as I don't have the problems
that you have and I don't even like fruit. I eat the occasional apple,
pear, half a grapefruit or perhaps a grape or two. Once in a great while I
might have a cherry or strawberry. The last time I ate any blackberries was
when I was pregnant and only because I was required to eat fruit daily.
Believe me when I say that I didn't enjoy them. I realize that fruit is
something that most people like. I'm not most people.

I'm sorry that you have medical problems but I really can't help you there.

"Julie Bove" > wrote in message
...
>
> "W" > wrote in message
> ...
> > "Julie Bove" > wrote in message
> > ...
> >> "W" > wrote in message
> >> ...
> >> > "Julie Bove" > wrote in message
> >> > ...
> >> >> Well. thankfully I don't have to deal with that stuff. I don't like
> > much
> >> > in
> >> >> the way of fruit and I dislike frozen things so I wouldn't eat
> > popsicles
> >> > of
> >> >> any kind. I do know that if you extract one kind of sugar and use
it
> >> >> without the others to balance it out, problems can occur. Fructose
> > taken
> >> >> alone is particularly bad for diabetes. Can cause heart problems.
> >> >
> >> > You are right. Fructose is now shown by very good research to highly
> >> > correlate to high triglycerides, high LDL, and generally higher lipid
> >> > parameters. BUT, this is not happening for people who eat some
fruit
> > and
> >> > end up getting 30 to 60 grams of fructose per day! At those low
> > levels,
> >> > lipid parameters do not significantly change. The people at risk
are
> > the
> >> > ones drinking four sodas loaded with high fructose corn syrup and
> >> > eating
> >> > five or more servings of processed foods that are loaded with extra
> > sugar
> >> > or
> >> > high fructose corn syrup. If you are eating 120+ grams of fructose
per
> >> > day,
> >> > you are not doing yourself any favors for sure!
> >>
> >> When you eat a piece of fruit, you are getting a mix of sugars that
> > balance
> >> each other out. I don't know about the HFCS since it is not something
I
> >> consume.
> >
> > I get the feeling that you did not see the sugar content of
blackberries,
> > which I published for you in an earlier reply:
> >
> > Sucrose 101mg
> > Glucose 3326mg
> > Fructose 3456mg
> >
> > This is in a one cup serving of blackberries, and I am ignoring the
small
> > amounts of maltose and galactose just to make it easier to describe.
> >
> > These are roughly 6,883 mg of sugars in one cup of blackberries.
> > 101/6883
> > ~= 1.5% So the disaccharide sucrose is less than 2% of the "mix of
> > sugars" in the fruit.
> >
> > Glucose and fructose are the monosaccharides, and those make up more
than
> > 98% of the "mix of sugars" in the fruit.
> >
> > Do you understand that I am trying to maximize the monosaccharides in
the
> > "mix of sugars" and trying to minimize the disaccharides? If yes, do
you
> > now see how the above "mix of sugars" helps to accomplish the stated
goal?
>
> I'm sorry. None of this really matters to me as I don't have the problems
> that you have and I don't even like fruit. I eat the occasional apple,
> pear, half a grapefruit or perhaps a grape or two. Once in a great while
I
> might have a cherry or strawberry. The last time I ate any blackberries
was
> when I was pregnant and only because I was required to eat fruit daily.
> Believe me when I say that I didn't enjoy them. I realize that fruit is
> something that most people like. I'm not most people.
>
> I'm sorry that you have medical problems but I really can't help you
there.

Julie, you made the comment "When you eat a piece of fruit, you are getting
a mix of sugars that balance each other out." That sounds like you are
trying to respond to the point I am making and disagreeing in some sense.
You can't come back later and say "...none of this really matters to me"
because that makes all of your replies look utterly random and
directionless.

--
W

"W" > wrote in message
...
> "Julie Bove" > wrote in message
> ...
>>
>> "W" > wrote in message
>> ...
>> > "Julie Bove" > wrote in message
>> > ...
>> >> "W" > wrote in message
>> >> ...
>> >> > "Julie Bove" > wrote in message
>> >> > ...
>> >> >> Well. thankfully I don't have to deal with that stuff. I don't
>> >> >> like
>> > much
>> >> > in
>> >> >> the way of fruit and I dislike frozen things so I wouldn't eat
>> > popsicles
>> >> > of
>> >> >> any kind. I do know that if you extract one kind of sugar and use
> it
>> >> >> without the others to balance it out, problems can occur. Fructose
>> > taken
>> >> >> alone is particularly bad for diabetes. Can cause heart problems.
>> >> >
>> >> > You are right. Fructose is now shown by very good research to
>> >> > highly
>> >> > correlate to high triglycerides, high LDL, and generally higher
>> >> > lipid
>> >> > parameters. BUT, this is not happening for people who eat some
> fruit
>> > and
>> >> > end up getting 30 to 60 grams of fructose per day! At those low
>> > levels,
>> >> > lipid parameters do not significantly change. The people at risk
> are
>> > the
>> >> > ones drinking four sodas loaded with high fructose corn syrup and
>> >> > eating
>> >> > five or more servings of processed foods that are loaded with extra
>> > sugar
>> >> > or
>> >> > high fructose corn syrup. If you are eating 120+ grams of fructose
> per
>> >> > day,
>> >> > you are not doing yourself any favors for sure!
>> >>
>> >> When you eat a piece of fruit, you are getting a mix of sugars that
>> > balance
>> >> each other out. I don't know about the HFCS since it is not something
> I
>> >> consume.
>> >
>> > I get the feeling that you did not see the sugar content of
> blackberries,
>> > which I published for you in an earlier reply:
>> >
>> > Sucrose 101mg
>> > Glucose 3326mg
>> > Fructose 3456mg
>> >
>> > This is in a one cup serving of blackberries, and I am ignoring the
> small
>> > amounts of maltose and galactose just to make it easier to describe.
>> >
>> > These are roughly 6,883 mg of sugars in one cup of blackberries.
>> > 101/6883
>> > ~= 1.5% So the disaccharide sucrose is less than 2% of the "mix of
>> > sugars" in the fruit.
>> >
>> > Glucose and fructose are the monosaccharides, and those make up more
> than
>> > 98% of the "mix of sugars" in the fruit.
>> >
>> > Do you understand that I am trying to maximize the monosaccharides in
> the
>> > "mix of sugars" and trying to minimize the disaccharides? If yes, do
> you
>> > now see how the above "mix of sugars" helps to accomplish the stated
> goal?
>>
>> I'm sorry. None of this really matters to me as I don't have the
>> problems
>> that you have and I don't even like fruit. I eat the occasional apple,
>> pear, half a grapefruit or perhaps a grape or two. Once in a great while
> I
>> might have a cherry or strawberry. The last time I ate any blackberries
> was
>> when I was pregnant and only because I was required to eat fruit daily.
>> Believe me when I say that I didn't enjoy them. I realize that fruit is
>> something that most people like. I'm not most people.
>>
>> I'm sorry that you have medical problems but I really can't help you
> there.
>
> Julie, you made the comment "When you eat a piece of fruit, you are
> getting
> a mix of sugars that balance each other out." That sounds like you are
> trying to respond to the point I am making and disagreeing in some sense.
> You can't come back later and say "...none of this really matters to me"
> because that makes all of your replies look utterly random and
> directionless.

I am neither agreeing nor disagreeing with you because frankly I don't
really understand what your food issues are. I just know that it is not a
good idea to extract specific sugars from fruit and only use those. Such as
fructose.

On 2015-01-22 12:17 AM, Malcom "Mal" Reynolds wrote:
> In article >,
>
>> That may not be so easy. She will have a reason why that can't be done.
>
> I suppose another choice depending on the configuration would be to
> slightly heat the plastic stick and twist it enough so it's a corkscrew
> but will still fit the slot....don't need a drill for that
>


What an apt suggestion for that warped family.

On Wed, 21 Jan 2015 22:20:14 -0800, "W" >
wrote:

> These are roughly 6,883 mg of sugars in one cup of blackberries. 101/6883
> ~= 1.5% So the disaccharide sucrose is less than 2% of the "mix of
> sugars" in the fruit.
>
> Glucose and fructose are the monosaccharides, and those make up more than
> 98% of the "mix of sugars" in the fruit.
>
> Do you understand that I am trying to maximize the monosaccharides in the
> "mix of sugars" and trying to minimize the disaccharides? If yes, do you
> now see how the above "mix of sugars" helps to accomplish the stated goal?
>
Good god.

--
A kitchen without a cook is just a room

This is a little outside of what you asked for, but have you considered
freezing the fruit and just eating it? I buy frozen fruit all the
time, and simply pour some out of the bag into a bowl for snacking.

Cindy Hamilton

On 1/22/2015 5:03 AM, W wrote:
> Julie, you made the comment "When you eat a piece of fruit, you are getting
> a mix of sugars that balance each other out." That sounds like you are
> trying to respond to the point I am making and disagreeing in some sense.
> You can't come back later and say "...none of this really matters to me"
> because that makes all of your replies look utterly random and
> directionless.

LOL Where've you been?

Jill