We make a lot of popsicles at home, usually just freezing the leftover morning smoothie or some orange juice in some Tupperware popsicle molds. They always come out a little icy, but they satisfy my daughter's desire for a "treat."

But they never come close to the yummy popsicles found at Locopops, which has four locations across the Triangle.

In The N&O's Wednesday features sections, food writer Andrea Weigl writes about popsicles and shares a few recipes, including a couple from Locopops. Here's Andrea's story.

But here's one recipe from Locopops.

Strawberry Kiwi Fruit Pops

2 kiwi fruits, peeled and cut into quarters
1 cup strawberries, cleaned and capped
¼ cup water
1 tablespoon sugar (or to taste)
One drop vanilla extract

Puree kiwi and strawberries in food processor or blender with water and sugar. If mixture is too thick, add water, 1 tablespoon at a time, until mixture is easily poured but not runny. A tip for sugar: Taste your blend for sweetness. If it tastes perfect before freezing, add a pinch or two more sugar, as flavors tend to diminish when frozen.

Pour into pop molds and freeze for at least 8 hours. To extract, run hot water over bottom and sides of pop mold for 5 seconds. Repeat for 5 seconds if needed. Serve immediately.

Makes 4 (6-ounce) pops.

Per serving: calories, 53; fat, 0 grams (0% of calories); cholesterol, 0 milligrams, carbohydrate, 13 grams; fiber, 2 gram; protein, 1 gram; sodium, 2 milligrams; sugar, 9 grams

Source: Summer Bicknell of Locopops

Looking for more recipes? Go to www.trianglemom2mom.com/eat and check back here every Wednesday.