Okay you guys. I love summer and eating healthy and I’ve found the perfect summer treat that keeps me cool and accountable to my health. It might be September but it’s still beautiful in Vancouver so I’m clinging onto summer for dear life! Enter homemade real fruit popsicles. Gone are the days of gross freezies full our sugar and dye (seriously?!). I’ve been making my own popsicles all summer to beat the heat and indulge guilt free. Take a look on Google and you’ll find tons of recipes but I really like this one from a food blogger I follow. My faves are the mint watermelon and the blackberry lemon, but I’ve tried them all and they’re all daaaamn good!
- 3 cups strawberries pureed to 1 1/2 cup
- 3 cups peaches peeled and sliced, pureed to 1 1/2 cup
- 2 tablespoons honey divided
- 2/3 cup vanilla greek yogurt
- 3 cups watermelon slices divided
- 1 tablespoon fresh mint leaves
- 1 1/2 cups coconut water
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2/3 cup lemon juice plus zest from lemons
- 2 1/2 cups vanilla greek yogurt
- 2 1/2 cups blackberries
- 2 1/2 cup mixed berry Greek yogurt
- 4 cups mango divided
- 2 cup unsweetened coconut milk whisked and divided
- 3 tablespoons orange juice
- 3 tablespoons honey
In a blender, puree strawberries with four teaspoons honey then set aside. Clean blender, puree sliced peaches with two teaspoons, honey, set aside.
Layer the popsicles as follows; 2 teaspoons strawberry puree, one teaspoon yogurt, two teaspoons mango puree and repeat. Make a fruit puree your last layer. Tap the mold on the counter to make sure all of the layers settle. Use a small spoon to drag vertically from the bottom to the top of the mold a few times to create a swirled pattern. Gently tap the molds on the countertop to remove any air bubbles. Insert the popsicle sticks, and then freeze for at least 6 hours, or overnight.
In a blender, puree 2 1/2 cups diced watermelon pieces, mint leaves, coconut water, lime juice and honey. Cut the remaining 1/2 cup watermelon slices into 1/4 inch cubes. Pour and evenly divide them among the popsicle molds. Stir the popsicle mixture, then fill each mold. Insert the popsicle sticks, if it does not stay in place use a piece of tape to hold them into place. Freeze for at least 6 hours, or overnight.
In a medium sized bowl whisk together lemon juice, zest, and vanilla yogurt, set aside. Puree blackberries and mixed berry yogurt, set aside. Layer the popsicles as follows; 1 tablespoon lemon, 1 tablespoon blackberry, repeat. Swirl layers if desired. Gently tap the molds on the countertop to remove any air bubbles. Insert the popsicle sticks, and then freeze for at least 6 hours, or overnight.
Puree 3 cups mango slices, 1 1/2 cup coconut milk, orange juice and honey. Cut the remaining 1 cup mango slices into 1/4 inch cubes. Evenly divide them among the popsicle molds. Add 3 tablespoons of mango coconut mixture, gently tapping mold on the counter to make sure liquid fills in the diced mango spaces. Add 1 tablespoon of coconut milk, or until the mold is filled. Insert the popsicle sticks, and then freeze for at least 6 hours, or overnight.
Run the molds under warm water for ten to fifteen seconds. Slowly and carefully remove each popsicle. If the popsicles remain in the mold, run them under the warm water for a few more seconds, ensuring not to melt the pops. Freeze or eat immediately!
Each recipe makes approximately 10 popsicles, depending on the size and shape of your molds. Adjust batch sizes accordingly.