200 ml coconut milk
50 g almond butter
55 g coconut or cane sugar
100 g red currant
Directions
1. Pour coconut milk into the food processor, add almond butter, coconut sugar and half of the red currant. Blend up until smooth.
2. Add the remaining red currant and pour the mixture into popsicle molds, insert sticks and freeze until solid (at least two hours).
Source: Zizi's Adventures
2/3 cup milk of choice or vanilla-flavored yogurt of choice
1/2 tsp. pure vanilla extract
1/16 tsp. salt
2 Tbsp. coconut sugar or brown sugar
1 nunaturals stevia packet (or 1 1/2 tbsp more sugar)
1 Tbsp. mini chocolate chips
Directions
1. Combine all ingredients and stir well.
2. Pour into paper cups or popsicles molds, and freeze. (If you want the chocolate chips to not all sink to the bottom, pour only half of the mixture into each pop mold and freeze, then add the rest and freeze again.)
Source: Chocolate Covered Katie
1/4 cup Meyer lemon juice
1 1/4 cups water, for lemon juice
1 bag green tea
1 1/2 cups water, for tea
10 leaves basil
3/4 cup sugar
Directions
1. Juice the Meyer lemons.
2. Bring the one and a half cups of water to a boil and brew your green tea per its instructions.
3. While the tea steeps, tear up the basil leaves and add them to the lemon juice.
4. Add just enough green tea to cover and mull them.
5. Add the remaining tea and let it steep for about 15 minutes.
6. Add the remaining water and remove the basil leaves.
7. Add the sugar and mix it all well.
8. Divide the mixture amongst your popsicle molds and freeze them.
9. Enjoy in about seven to 10 hours.
Source: Cooking Stoned
Peeled Kiwi cut in 1-inch rounds
1 cup Chopped dark chocolate
1/2 cup coconut oil
Popsicle sticks
Directions
1. Freeze kiwi with popsicle stick stuck halfway through on a tray.
2. Melt chocolate and coconut oil over a double boiler, then cooled to room temp.
3. Dip each Kiwi-pop into the chocolate mixture and place on a tray to refreeze or pass around right now.
Source: Show Food Chef
9 Tbsp. water
2 Tbsp. sugar
5 oz kiwi, peeled
6 oz mango, peeled
6 oz fresh raspberries
Directions
1. Make a simple syrup by combining water and sugar in a small pot and bring to a boil for about four to five minutes on medium heat. Set aside.
2. Puree fruit separately in the blender. Set aside in three small bowls.
3. Divide the simple syrup between the fruit purees and mix in.
4. Equally fill four small five ounce cups with the kiwi puree and place in the freezer; freeze one hour.
5. Add mango puree and freeze 20 minutes. Insert sticks and freeze at least two hours. Add raspberry puree and freeze overnight.
Source: Skinny Taste
We're willing to bet you've been eating popsicles since you were a kid spending your summer running through sprinklers. We're also willing to bet that back then it was all Minute Maid lemonade push pops and those Flavor Ice Pops that came in frozen plastic packages.
But now, as a grown up, you can do better. There are way more sophisticated popsicles that look like they came right out of Martha Stewart's freezer. Even better, they're a cinch to make. (No oven required? We're so down).
So when the summer heat hits this year, don't settle for store-bought pops. Check out these ultra-pretty, Pinterest-worthy popsicles that you won't be able to resist making.
But now, as a grown up, you can do better. There are way more sophisticated popsicles that look like they came right out of Martha Stewart's freezer. Even better, they're a cinch to make. (No oven required? We're so down).
So when the summer heat hits this year, don't settle for store-bought pops. Check out these ultra-pretty, Pinterest-worthy popsicles that you won't be able to resist making.
