Remember being a kid with that red, white and blue popsicle dripping down your hands on a hot summer day? Now you can make this healthy version at home! Bursting with early summer fruit, the healthy part can be our little secret. No one will know the difference.
Preparation time: 30 minutes
Freezing time: 2+ hours
Makes 6 servings
INGREDIENTS:
½ Cup fresh or frozen strawberries
½ Cup frozen raspberries
1 Tbsp coconut water or water
¼ Cup unsweetened vanilla coconut milk yogurt
¼ Cup fresh white peaches, chopped
1 tsp honey
¼ Cup unsweetened vanilla coconut milk yogurt
¼ Cup blueberries
1 tsp honey
¼ tsp blue spirulina (such as Terrasoul Superfoods brand)
Swap out the yogurt for your favorite unsweetened yogurt. This recipe can be made vegan by substituting maple syrup for the honey.
PREPARATION:
Purée strawberries, raspberries and coconut water until smooth. Place by spoonful into popsicle mold. I used a demitasse spoon, but a teaspoon measuring spoon would work. Place in freezer until it sets up (at least ½ hour), but is not completely frozen.
While red layer is freezing, prepare white and blue layers in separate bowls.
Stir yogurt, honey, white peaches until combined. Place in refrigerator until red layer has set. When ready, spoon into mold on top of red layer and return to freezer.
Stir yogurt, honey, blueberries and spirulina until combined. Place in refrigerator until white layer has set. When ready, spoon into mold on top of white layer. Place top on mold and return to freezer until firm. Note: don’t fill mold to the top because filling will expand slightly as it freezes.
Run molds under hot water until filling loosens, and slides out easily.
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