Let It Go: Frozen Lemon Mousse Pops
This week I am reading The Selected Works of T.S. Spivet. I must admit that at first I was a little distracted by the character's extreme attention to detail which caused my mind to wander. (Although that might also be the result of waiting for a gentlemen to text me back. It's a toss up.) Regardless, as I continued to read, I became totally wrapped up in Spivet's world and found myself losing track of time and unsent text messages. And then, just as Spivet's world became my own Neverland, I read this:
"After awhile, I gave in to the slow, inevitable progress of the train. ... Accepting the inevitability of my destination brought a certain peace to my body."
Thank you, T.S. Spivet, for reminding me to let it go.
After a weekend of reading, snuggling with Mr. Pumpkinhead, and a day trip to Maine with my roommates, it only took an extra three hours of reading in my hammock to do just that.
We all know the song Let It Go from Frozen right? I mean, you can't go a couple of hours without it being referenced somewhere. Well, in honor of T.S. Spivet, his kind reminder to me to let it go, and that connection to the movie Frozen, I made this week's popsicles, Frozen Lemon Mousse Popsicles.
These were a simple, delicious, and healthy-in-my-heart treat to make. Four ingredients: one lemon, condensed milk, heavy cream, and ginger snaps. I swiped the recipe from The Sugar Hit blog. Folding lightly whipped cream into a mixture of lemon juice, zest, and condensed milk was just the zen moment I needed to complete my let it go mantra. So, here are two recipes for you. One for the popsicles, one to let it go and accept the inevitability of your own destiny.
Ingredients
Instructions:
Frozen Lemon Mousse Pops
"After awhile, I gave in to the slow, inevitable progress of the train. ... Accepting the inevitability of my destination brought a certain peace to my body."
Thank you, T.S. Spivet, for reminding me to let it go.
After a weekend of reading, snuggling with Mr. Pumpkinhead, and a day trip to Maine with my roommates, it only took an extra three hours of reading in my hammock to do just that.
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Started my weekend right with reading in bed |
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Spontaneous trip to Freeport Maine |
We all know the song Let It Go from Frozen right? I mean, you can't go a couple of hours without it being referenced somewhere. Well, in honor of T.S. Spivet, his kind reminder to me to let it go, and that connection to the movie Frozen, I made this week's popsicles, Frozen Lemon Mousse Popsicles.
![]() |
Nikolas is reeaallly good at letting it go. He is my zen role model |
These were a simple, delicious, and healthy-in-my-heart treat to make. Four ingredients: one lemon, condensed milk, heavy cream, and ginger snaps. I swiped the recipe from The Sugar Hit blog. Folding lightly whipped cream into a mixture of lemon juice, zest, and condensed milk was just the zen moment I needed to complete my let it go mantra. So, here are two recipes for you. One for the popsicles, one to let it go and accept the inevitability of your own destiny.
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Let it flow! Pouring popsicles. |
T.S. Spivet Moment of Zen
Author: Meg
Serves: Millions
Ingredients
* Frozen Lemon Mousse Pops
* The Selected Works of T.S. Spivet by Reif Larsen
* Running Gear
Instructions:
Read T.S. Spivet or another great book.
Make Frozen Pops
Go for a 6 mile run along the Charles River
Eat Frozen Pops
Let it all go.
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New kicks. Definitely make me run faster and jump higher. |
Frozen Lemon Mousse Pops
Author: Sarah Coates
Serves: 6
Ingredients
- 1 x 14oz (397g) can condensed milk
- Juice and zest of one large lemon (approximately ½ cup/125ml juice)
- 1 cup (250ml) cream
- 6 gingersnap biscuits, crushed
Instructions
- Place the condensed milk, lemon zest and juice into a bowl and whisk together (the condensed milk will thicken slightly).
- In a separate bowl, whip the cream until soft peaks form (less is more).
- Fold the cream into the condensed milk and lemon mixture, and then pour the mixture into your popsicle moulds, and pop in the popsicle sticks. Depending on the size of your moulds this should make 4-6 pops.
- To serve, dip the mould into warm water for about 20 seconds and then try and pull one out, gently but firmly. It sometimes helps to run a sharp knife around the top edge of the mould.
- Serve each pop with a little cup of crushed gingersnap crumbs to dip in.
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