Looking for something cool and refreshing but don’t want all the calories? My favorite solution is homemade fruit popsicles. With natural fruit sugars and little else added in, I can be sure they’re a healthy dessert option.
Coconut Almond Popsicles
- 2 and ½ cups chopped fresh pineapple
- 1 cup Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened
- 1 tablespoon honey (can use another liquid sweetener, adjust to taste)
- ¼ cup shredded sweetened coconut
- ¼ teaspoon coconut extract
- Add all of the ingredients to the canister of a blender and blend until smooth.
- Pour the mixture evenly between the ice pop molds and insert wooden sticks. Freeze for at least 4 hours or until completely solid.
- To easily remove the ice pops, run under warm water to help loosen them from the mold.
- Serve and enjoy!
Blueberry Lemon Popsicles
- 30 blueberries, hulled and cleaned
- Zest of 1 lemon
- 1 Cup (8oz/225g) Vanilla Yogurt (or add some vanilla to plain yogurt)
- Puree the blueberries until smooth.
- Mix in the lemon zest
- Alternate adding the blueberry puree and yogurt into popsicle molds.
- Cover mold, add sticks and freeze for at least 6 hours or overnight.
- TIP: Run the molds under warm water to loosen up the popsicles.
- 1¾ c. water
- 1 c. sugar
- 4 kiwis
- ½ c. fresh lime juice
- Make the syrup: Combine 1 cup of water with the sugar in a small saucepan and bring just to a boil. Set aside to cool.
- Make the ice pops: Using a paring knife, cut kiwis into quarters, peel, and remove the white core and seeds from each piece. Place the seeded kiwi pieces in the bowl of a food processor fitted with a metal blade and purée to a liquid — about 1 minute. Combine the puréed kiwi, 3/4 cup syrup, lime juice, and remaining 3/4 cup water in a large bowl. Pour the mixture into molds and freeze until solid — about 6 hours.
Orange Banana Popsicles
- 1 container Greek yogurt
- .67 c. thawed orange juice concentrate
- 2 large bananas
- Zest of 1 lime
- 1 tbsp. fresh lime juice
- Puree one Greek yogurt, thawed orange juice concentrate, bananas, lime zest, and fresh lime juice in a blender.
- Pour into six 3-ounce molds. (We used mini baking tins with Popsicle sticks, but you can also substitute paper cups.) Freeze until smoothie pops are solid, about 4 hours.
- To release pops, dip molds into hot water until pops loosen and slide out. If using cups, peel away paper.
Strawberry Peach Popsicles
- ½ c. sugar
- 6 oz. strawberries
- 6 oz. peaches
- 1 tbsp. lemon juice
- Bring 1/2 cup of water and the sugar to a boil and let cool. Puree the strawberries, peaches, cooled syrup, lemon juice, and 1/2 cup water in a food processor. Fill five 4-ounce paper cups or popsicle molds with the strawberry-peach mixture.
- For paper cups, place on a tray, cover securely with plastic wrap, and pierce a popsicle stick through the plastic into each cup. For popsicle molds, follow manufacturer’s instructions. Freeze until solid.