popsicle-1482976_960_720 In the summer nothing beats a cooling afternoon treat! Save a few calories and have some FUN by freezing your own Popsicles!! You can easily buy Popsicle Molds online or at your local grocery store. Here are a few simple recipes to get you started:

Orange Creamsicle Pops

Serves 8

  • 2 cups unsweetened orange juice
  • 1 cup 2% Greek yogurt
  • 2 Tablespoons honey
  • 1 Tablespoon vanilla extract
  1. In a blender combine orange juice, Greek yogurt, honey and vanilla extract.
  2. Pour mixture into Popsicle molds, insert stick and freeze until solid (about 3-4 hours).

Blackberry, Vanilla and Chocolate Popsicles

Serves 6

  • 2 cups blackberries
  • 6 Tablespoons honey, divided
  • 1 vanilla bean, halved and seeds removed, divided
  • 1 can (13.05 oz.) full-fat coconut milk, divided
  • 1/3 cup unsweetened cocoa powder (use carob if sharing with your pup!)
  1. In a medium saucepan over medium-low heat, combine blackberries, 1 Tablespoon water, 2 Tablespoons honey and half of the vanilla seeds. Simmer, stirring slowly for 3-5 minutes. Mash the berries with a spatula as they cook.
  2. Set aside and strain through a fine-mesh sieve into a pitcher or bowl, pressing hard with the spatula to extract all liquid and discard solids. Set liquid aside.
  3. In a small sauce pan over medium-low heat, combine 2/3 cup coconut milk with remaining vanilla seeds and 2 Tablespoon honey. Simmer stirring constantly 2-3 minutes until blended. Remove from heat and set aside to cool.
  4. In a small sauce pan over medium-low heat combine the remaining 1 ¼ cups coconut milk, cocoa powder and remaining 2 Tablespoons honey. Simmer, stirring constantly 2-3 minutes until blended through. Remove from heat and let cool.
  5. Fill pop molds 1/3 full with blackberry compote; freeze 30 minutes.
  6. Fill another 1/3 with coconut mixture; freeze 30 minutes more.
  7. Fill to top with chocolate coconut mixture. Insert sticks and freeze 3-4 hours until solid.
  8. Run molds under hot water to loosen poops before serving.

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