DIY Popsicles

The summer heat can be unbearable!

However tempting it might be to visit the ice-cream truck or dive into some store-bought ice cream on a hot summer day, it can wreak havoc on your health and your waistline. Store-bought treats are packed with added sugar, artificial colors, and preservatives.

Cool down your summer with these homemade healthy freezer pops without feeling guilty!
WATERMELON FROZEN YOGURT POPSICLES

Makes: 6 pops

INGREDIENTS

  • 1 1/2 cups Watermelon (seedless or remove seeds)
  • 3/4 cup fat free Thick Greek Yogurt
  • Stevia Sweetener, to taste

DIRECTIONS

Purée watermelon in blender or food processor. Strain with a fine mesh sieve into a bowl. Add strained watermelon juice back into the blender. Add yogurt. Blend well. Add sweetener to taste. Variations: No watermelon on hand? Try one or more of your other favorite fruits. If you want to go dairy free you can try coconut milk, almond or soy milk or yogurt instead.

Source:  marlameridith.com

 CHOCOLATE COVERED STRAWBERRY POPSICLES

Makes: 6 Pops

INGREDIENTS

  • 2 ½ cups fresh whole strawberries
  • 1/3cup cold water
  • 2 cups of magic shell chocolate candy

DIRECTIONS

Blend the strawberries and water together to make 2 cups puréed strawberries. Pour into your popsicle mold. Allow them to freeze for at least 4 hours. Finally, dip in the magic shell. Enjoy!

Source:  chocolateandcarrots.com

 TUTTI FRUITTI CHOCOLATE POPSICLES

Makes: 4 Pops

INGREDIENTS

  • 1 large Banana
  • 4 ounces low fat, unsweetened Coconut Milk
  • Vanilla Stevia Drops to taste
  • 1 1/2 – 2 ounces Raspberries (frozen are easier to work with in these pops)
  • 1 1/2 – 2 ounces Dark Chocolate, broken into small pieces

DIRECTIONS

In a blender combine banana and coconut milk. Fill pop molds with mixture, leaving some room at the top for berries and chocolate. Freeze without the sticks for about 1 hour. Take pops out of freezer and crush ice that has formed with a small fork. Gently add raspberries and chocolate pieces. Distribute them throughout the pop molds. Add sticks and cover with foil to keep them in place. Freeze another hour or until frozen.

Source:  marlameridith.com

 STRAWBERRY LEMONADE POPSICLES

INGREDIENTS

   For Lemonade Layer:

  • 1 1/3 cups lowfat yogurt, plain or vanilla
  • ¼ cup fresh lemon juice
  • 3 Tbsp sugar (or sugar substitute of your choice)

   For Strawberry Layer:

  • 1 pint strawberries, cored and quartered
  • 4 Tbsp stevia
  • 2 Tbsp water
  • 1 tsp lemon juice
  • 1 cup plain low-fat yogurt

DIRECTIONS

First, mix ingredients for lemonade layer. Heat lemon juice in a small, microwaveable bowl for around 45 seconds, stir in sugar and dissolve. Pour into a medium bowl with yogurt and whisk until smooth. Refrigerate until ready to assemble popsicles.

Next, mix ingredients for strawberry layer. Place strawberries, water, and stevia in medium saucepan and bring to a boil. Simmer for five minutes, until strawberries are soft. Pour mixture and lemon juice into food processor and blend until almost pureed, but not liquefied. Chill in refrigerator until cool, then whisk yogurt into strawberry mixture until well combined.

Assemble popsicles. Carefully spoon alternating layers of lemon and strawberry mixtures into your molds. Freeze overnight. To unmold, dip molds into warm water and gently pull popsicles out. Serve immediately.

Source:  passthesushi.com

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