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Fresh Fruit Ice Pops

May 14, 2014

Main Image

Cooking Time:

8 hours (to freeze)

Yields:

8 Popsicles

Body

As spring slowly turns into summer, and warm weather turns to hot weather, many of us are looking for lighter, cooler ways to nourish our bodies.

The world of ice-cold delicious things is vast, though many of the options aren’t exactly healthy. Mint chocolate chip ice cream is my personal favorite, though it has way too much sugar and fat to be a go-to cool down treat. The same goes for many store-bought frozen fruit pops, which are often sweetened with added sugar on top of what is normally found in the fruit itself.

Luckily, I’ve discovered a delicious and easy-to-make alternative that can be personalized to suit your tastes: fresh fruit ice pops. I’m one for a less sweet fresh fruit pop, but you can add in honey, agave nectar, or another natural sweetener of your choice to add a bit of sweetness if you like.

What’s your favorite healthy summer treat? Share it with us in the comments below!

Ingredients

  • 2 kiwis, peeled and thinly sliced
  • 1 cup strawberries, finely chopped
  • ¾ cup blueberries
  • 1 ½ to 2 cups of coconut water

Instructions

  1. Arrange fruits as desired in eight 3-ounce popsicle molds.
  2. Pour enough coconut water into each mold to just cover the fruit.
  3. Insert popsicle sticks and freeze overnight.
  4. Grab your icy, sweet, healthy treat from the freezer next time you want to beat the sweat with something sweet!

Note

There are endless ways to tweak this recipe to fit your taste:

 

Instead of coconut water, you can substitute fruit juice or water with one or two tablespoons of honey to make the pops sweeter.

 

You can also adjust the fruit ratio or change up the combination altogether. Watermelon, grapes, and raspberries are also fruits that freeze well.

 

To create a more creamy ice pop, choose a base like coconut milk or yogurt. Simply blend the fruit in with the base, pour into the popsicle mold, and freeze.