About 95% of the time, I don’t stage my food for photos. I love looking at gorgeous, staged food photography on other food blogs, but frankly, I just don’t have the patience to do it myself. Usually the photos you see on my site are taken right before I start eating. And usually while I’m taking them, there are two little boys clamoring for more of this or less of that in the background, and a husband who is very good about indulging my hobby but who also just wants to eat already. So I snap a couple of pictures and call it a day. Desserts are easier to stage, since I usually make sweets on the weekends and have more time to take pictures.
On a recent weekend, I made these watermelon frozen yogurt popsicles, and then I realized I had a dilemma on my hands: How in the world do you photograph a popsicle? After going back and forth for a while and trying different things, I decided I’d just take a picture of the popsicle in its natural habitat: my son’s mouth.
(Yes, he is currently in a phase where he always wants to wear his hair spiky. And yes, he is a very silly boy.)
We absolutely loved these popsicles, if you couldn’t tell from the photos. The watermelon juice is so sweet and refreshing, and the vanilla yogurt adds a delicious creamy element. This is a popsicle I can feel good about my sons eating. It’s a perfect summer treat, and I can’t wait to experiment with more variations!
Watermelon Frozen Yogurt Popsicles
slightly adapted from Debbi Does Dinner…Healthy and Low-Calorie
2 cups seedless watermelon, diced
1 6- to 8-ounce carton light vanilla yogurt
1 tablespoon sugar or sugar substitute
Blend ingredients in a blender or food processor and pour into molds. Freeze for at least 8 hours or overnight. Remove 5 to 10 minutes before serving so the popsicles can easily be removed from their molds. Makes 6 large or 12 small popsicles.