Fresh Fruit Pops4
The weather is finally warming up and summer is almost here! When I was growing up, popsicles were staples around my house. My favorite was the Windex blue-colored Otter Pop. These days, nothing that shade of blue will be eaten in my house!
It’s easy to keep things cool with popsicles. Now that I’m older, I crave a little bit more than blue sugar water. The great thing about making my own is that they are super simple and require no artificial colors or high fructose corn syrup. Plus, they are much healthier than my nostalgic favorites and more economical. This year, I invested in inexpensive popsicle molds I found at a dollar store. Don’t worry, if you don’t have the fancy molds, Dixie cups or ice cube trays with toothpicks work just as well.
Strawberry Mango Yogurt Swirl Pops
- 1½ cups of whole strawberries
- 1½ cups of mango chunks
- 1½ cups white grape juice (separated into 2 portions of 3/4 cup)
- 2 tablespoon raw honey
- 16 oz. of Greek yogurt (I like honey vanilla flavor)
- In the tall NutriBullet cup, combine strawberries with 1 tablespoon raw honey and ¾ cup grape juice. Extract until pureed.
- Rinse cup and repeat with mango.
- Layer the popsicles as follows: 2 teaspoons of strawberry puree, 1 teaspoon of yogurt, 2 teaspoons of mango puree and repeat depending on the size of your molds. Make fruit puree the last layer. Use small spoon to drag vertically from bottom to top to create swirl pattern. Gently tap molds on the counter to remove any air bubbles.
- Insert popsicle sticks and freeze for 6 hours or overnight.
- To remove popsicles run mold under warm water for 10 – 15 seconds. Slowly remove popsicle from mold and enjoy.
This recipe makes about 6 full size popsicles depending on the size of the molds.
Doesn’t this recipe sound better and healthier than store bought versions? You can even sneak a few green veggies into the mix. There are so many varieties, the combinations are endless!