The summer of healthy popsicles continues! First a quick confession: I’ve been sitting on this recipe for over a year. We came up with it last summer and make it over and over (and over and over and…).
It helps when the primary ingredient is fruits, which we basically always have in our house during the summer. Ingredients
- 1 cup (4.4-4.6 oz) fruit (e.g. 1 cup frozen blueberries, 1 cup chopped frozen strawberries, etc)
- ¼ cup full-fat coconut milk OR whole milk yogurt
- 1 teaspoon lemon juice (the bottled kind works well)
- ¼ teaspoon vanilla extract
- 1-2 Tablespoons honey OR sugar-free sweetener (I like Truvia, but xylitol, erythritol, etc works well)
Optional
- 1 teaspoon glycerin (to make popsicles soft when frozen)
Instructions
- Cut fruit chunks into small pieces (1/2”) and freeze on a parchment-lined cookie sheet overnight, or until solid. Measure out fruit chunks using a scale. Working quickly, add fruit chunks to a food processor. Add the rest of the ingredients. Pulse fruit in a food processor until it forms slushie-like texture. Using a small spatula, scrape slushie mix out of processor into a ziptop baggie. Cut the corner off and pipe mix into popsicle molds. These popsicle molds are my current favorite, but you can pick up molds for a better price from Wal-Mart, or even the dollar store.
- To make multi-layered fruit bars, freeze various types of cut-up fruit on one cookie sheet. Create each fruit layer individually, sticking the popsicle mold back into the freezer as you prep the next layer. Don’t stress if the layers don’t look perfect. They’ll still taste divine!
Nutrition facts per 1/3 recipe, using honey
- 103 calories, 14.5g net carbs (16g carbs, 1.5g fiber), 0.8g protein
- Nutrition facts per 1/3 recipe, using 1 Tablespoon Truvia
- 71 calories, 5.8g net carbs (7.2g carbohydrates + 1.4g fiber), 0.8g protein
Source: http://healthyindulgences.net
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