It’s July, it’s hot and I don’t want to bake or cook over a hot oven or stove – so for this month’s column, I decided on something cool … popsicles!

My daughter has gotten on a popsicle kick lately, so that’s what made me look up new recipes to try at home. Some that I could make with real fruit and less added sugar.

The two recipes I chose to share with you also include milk – one uses coconut milk, but for the second one, you can use any milk you like, dairy-free or not. You also can choose different fruit to use in each one. You also can make a variety of different pops or a mixture of different fruits all in one. They are so easy to make and there are so many different varieties to try.

Hopefully these pops will help you, your family and friends cool off on these hot summer days!

Blueberry coconut

popsicles

(wallflowerkitchen.com)

1 1/2 cups coconut milk

2tablespoons maple syrup or agave nectar

1 teaspoon vanilla extract

1 cup blueberries fresh or frozen

Mix the coconut milk, maple syrup and vanilla in a blender until smooth.

Add the blueberries and pulse until they’re “smashed” but not completely blended.

Pour the mixture into popsicle molds and freeze for at least 5 hours or overnight.

Banana strawberry

frozen yogurt pops

(Adapted from cupcakesand kalechips.com)

1 very ripe banana

1 cup strawberries, thawed if frozen

1/2 cup plain Greek yogurt, or non-dairy substitute

1/2 cup milk, any variety

1 teaspoon vanilla extract

Add all ingredients to a blender and blend until smooth.

Pour into popsicle molds and place in the freezer until frozen solid.

Stellfox is a former editor at the Williamsport Sun-Gazette.

Her award-winning column is published on the third Sunday of each month in the Lifestyle section.

She can be reached at the Lifestyle Department email address, life@sungazette.com.