Comments on: Blueberry Rhubarb Frozen Yogurt Breakfast Pops

By: Joy

Joy — Wed, 22 May 2019 00:37:32 +0000

I made this tonight with a few modifications. My husband said it needs to be added to the menu rotation. Deliciousness!! Thanks for sharing.

By: Rebecca {foodie with family}

Rebecca {foodie with family} — Wed, 22 May 2019 00:33:42 +0000

Whoa man. Blubarb yogurt breakfast pops? Brilliant!

By: annie@ciaochowbambina

annie@ciaochowbambina — Wed, 22 May 2019 00:33:42 +0000

I must have these! I love how cool and refreshing these are! And their color is stunning! Pinned!

By: Joy

Joy — Wed, 22 May 2019 00:33:39 +0000

I made this tonight with a few modifications. My husband said it needs to be added to the menu rotation. Deliciousness!! Thanks for sharing.

By: Mike

Mike — Thu, 21 Mar 2019 23:13:31 +0000

Good base flavor but a bit watery for us. I also added a bit of thai chile, some lemongrass, and kaffir lime leaves, and used chicken instead of shrimp. Next time I will use less water, more coconut milk, more corn ,more potato, more chile.

By: Amy P

Amy P — Thu, 21 Mar 2019 23:13:31 +0000

I agree with Mike. I found it to be too thin. I would use more potato and full fat coconut milk (I used half full and half lite). I doubled the amount of red curry and also added roasted chili paste, plus a little bit of salt. Also, the recipe says to add the shrimp at the same time as 2nd half of the corn (after pureeing the soup). I found the corn to be undercooked and the shrimp to be overcooked. I would not add the shrimp until after simmering the soup with the added corn for at least 10 minutes first. I will def try again!

By: Mike

Mike — Thu, 21 Mar 2019 23:13:07 +0000

By: Amy P

Amy P — Thu, 21 Mar 2019 23:13:07 +0000

By: Mike

Mike — Sat, 24 Nov 2018 15:40:51 +0000

By: Amy P

Amy P — Sat, 24 Nov 2018 15:40:51 +0000