Alas, summer is officially here and I couldn’t think of a better time to share these healthy popsicle recipes than during this long holiday weekend. So in honor of #popsicleweek and 4th of July, I bring you my three creamy and fruity popsicle recipes…
CREAMY MANGO, PASSIONFRUIT & LIME POPSICLES
2 cups kefir or coconut yogurt
2 tbsp maple syrup
1 lime, zested
1 medium ripe mango, diced
1 10 oz bag frozen mango
1 lime, juiced
3 passionfruit, halved & seeded
In a high-speed blender, add the mango and lime juice. Blend until creamy, transfer to a bowl and stir in the passionfruit seeds by hand. Next, combine the kefir, maple syrup and lime zest in a bowl, stir until well combined. Use a spoon to add alternating layers of the kefir mixture and mango mixture into the popsicle molds. Place the sticks into the mold and transfer to the freezer. Allow to sit several hours until fully frozen. To remove from molds, dip in hot water for a second to soften and release each individual popsicle. Note: I poured the passionfruit seeds into the bottom of the molds first in the pictures you see above, but I found in a second testing they froze better when incorporated into the mixture.
In a high-speed blender, combine the kefir, rosewater, cardamom, honey and vanilla bean. Blend until smooth. Slice the figs thinly and press into the popsicle molds. Pour the kefir mixture into the molds around the sliced figs. Place the sticks into the mold and transfer to the freezer. Allow to sit several hours until fully frozen. To remove from molds, dip in hot water for a second to soften and release each individual popsicle.
ROASTED BANANA, COCONUT & CACAO POPSICLES
3 ripe bananas, roasted
¼ cup maple syrup
1 can full fat coconut milk
½ tsp vanilla bean powder
1 tsp ground cinnamon
1/4 cup raw honey
1/4 cup coconut oil
1/3 cup raw cacao powder
pinch pink salt
Preheat the oven to 450 degrees F. Individually wrap the bananas with the peel on in parchment paper or foil, then roast for about 25 minutes or until very soft.
Once the bananas are cool enough to handle, peel and mash in a bowl, adding the maple syrup, vanilla and cinnamon. Transfer the mixture to a blender and add the coconut milk, plus the pinch of salt. Pulse until combined, but still a little chunky.
Divide the puree evenly amongst the molds, place the sticks and freeze until solid. Coat with cacao drizzle and sprinkle with crushed toasted coconut and cacao nibs.