Classics never go out of style, but I like to push the envelope ever so slightly. The latest of my “popscapades” are these Muhammara Popsicles. Yes, you read that right. Did you know red bell peppers are extremely rich in vitamin C and antioxidants? Reason enough for me to put them to good use. This attempt was a complete shot in the dark, but turned out so well. These popsicles are unusual, yet very tasty... with sweet, smoky undertones from the roasted red peppers and tang from the Greek yogurt, pomegranate molasses and lime. If you are adventurous enough to try them, I would love to know how they turned out for you.

Recipe

Muhammara Popsicles

(Makes 6 popsicles)

Ingredients

3/4 cup roasted red pepper flesh*
3/4 cup Greek yogurt
1 tbsp walnuts
2 tsp tahini paste
1/2 tsp sweet paprika
2 tsp pomegranate molasses (optional)
3 tbsp honey (adjust quantity to taste)
Juice of 1 lime or 1/2 lemon

Method

Combine all the ingredients in a high-powered blender and purée until completely smooth.

Taste and adjust the sweetener and lime juice as needed.

Pour into popsicle molds and freeze for 45 minutes. Once the popsicles are semi-set, insert mini wooden skewers/popsicle sticks into each one and freeze again for 4-6 hours or until set.

Dip the molds in boiling water a few times, extract the popsicles and enjoy!

* For the flesh, roast about 4 large red bell peppers: De-seed, remove the inner membrane and cut them into quarters lengthwise. Place in a single layer on a foil lined baking tray, cut side down. Brush with a little olive oil and roast in a 200°C oven for about 30 minutes or until the skin is lightly charred. Cool, peel and discard the skin.