Kick Start Food Revolution Day with Jamie Oliver’s Yogurt Pops

05/17/2013 at 01:46 AM ET

Jamie Oliver Yogurt Pops
Joseph De Leo; Inset: FameFlynet

When it comes to eating, Friday doesn’t have to be just an ordinary day. British chef Jamie Oliver wants you to think about what you eat by celebrating his second annual Food Revolution Day.

“For me, this is the one day for us all to get together and shout about the importance of food education and the need to share and pass on food knowledge and cooking skills,” says Oliver, who’s designated May 17th as Food Revolution Day.
“This is an opportunity to build better relationships with great food, whether that’s hosting a big event like a farmers’ market or a small dinner for your mates and cooking everything from scratch,” the British chef, who promotes healthy eating through his TV shows and best-selling cookbooks, tells PEOPLE.

“It’s about giving people the knowledge and confidence to cook using fresh ingredients,” he says, “and to make better choices about what they feed themselves and their families.”

To mark the day, communities around the world will take up Oliver’s mission with cooking demos, school fundraisers and much more. You can learn more about the worldwide events on the chef’s official website. Or, if you feel like it, you can make a new recipe at home – like Chef Oliver’s popsicles.

“These yogurt pops are great alternatives to sugary lollies found in regular stores,” says the chef. “They will satisfy anyone with a sweet tooth regardless of age.”

Jamie Oliver’s Yogurt Pops
Makes 6 (4-oz.) pops

2 small ripe bananas, peeled and sliced
1½ cups frozen strawberries or 1 cup frozen blueberries
2 cups non-fat plain yogurt
2 tbsp. honey

1. Combine bananas and remaining ingredients in food processor or blender; process until smooth.

2. Divide mixture evenly among 6 plastic molds or small paper cups. Freeze pops 10 minutes; insert popsicle stick or small plastic spoon into center of each. Freeze pops at least 3 hours or until frozen solid.

3. Run each mold under warm water. Gently pull each pop from mold or peel paper away. Serve immediately.

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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