Summer is setting in and with it, the sizzling heat that we simultaneously love and are always looking to escape. This popsicle recipe, adapted from Jasper & Willow, is both refreshing and guilt-free for a hot summer afternoon. Even on a cooler day, you might be tempted to indulge – and why not? You don’t need an excuse to enjoy one of these fresh fruit pops!
Calories per serving 92 Protein 1.5 g Yields 6 servings
- 8-10 whole strawberries
- 1/2-1 cup of blueberries
- 1 cup of sugar-free coconut water
- Popsicle mold
- Popsicle sticks
- Slice strawberries thinly enough to fit into your popsicle mold.
- Arrange the strawberries and blueberries in your mold, being careful not to smash them in the process.
- Add enough coconut water to almost fill the mold (leaving a little space from the top to accommodate for expansion).
- Insert popsicle sticks into your filling and place the mold in the freezer for 4-6 hours.
- When you’re ready to enjoy, remove the mold from the freezer and let it sit for a few minutes. Or, if you’re in a hurry, run warm water over the outside of the mold to loosen the pops.
- If you don’t have (or like) fresh strawberries and blueberries, you can substitute just about any other fresh fruit: grapes, kiwi fruit, pineapple, mangoes, peaches, or cherries are just a few that will work. These pops are infinitely adaptable!
- In a pinch, you could even use fruit that has been frozen, though your finished product might not have quite the same aesthetic appeal.
- Sugar content varies among different brands of coconut water, so be sure to pay attention to the nutrition facts when you buy. Pick a product that will be both enjoyable to you and well suited to your individual nutrition goals.
Yields 6 servings
Total Fat 0.1 g
Saturated Fat 0 g
Total Carbohydrates 20.7 g
Protein 1.5 g