Recipe: Minty Watermelon Frozen Pops, and more

Makes 8.

Note: Coconut water can be found in the international aisle of some supermarkets. From jessicagavin.com.

• 3 c. seedless watermelon pieces, divided

• 1 tbsp. fresh mint leaves

• 1 1/2 c. coconut water (see Note)

• 2 tbsp. freshly squeezed lime juice

• 1 tbsp. honey

Cut 1/2 cup of watermelon into 1/4-inch pieces, and divide evenly among the pop molds.

In a blender, purée the remaining 2 1/2 cups of the watermelon pieces, mint, coconut water, lime juice and honey. Pour mixture evenly into the molds.

If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 6 hours until fully frozen. Run molds under hot water for a few seconds to remove frozen pops.

Nutrition information per serving:

Calories43Fat0 gSodium45 mg

Protein1 gCholesterol0 mgDietary fiber1 g

Makes 10.

Note: From gimmesomeoven.com.

• 2 c. fresh chopped pineapple

• 3 bananas, peeled

Directions

Pulse all ingredients together in a blender until smooth. Pour into pop molds. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 6 hours until fully frozen. Run molds under hot water for a few seconds to remove frozen pops.

Nutrition information per serving:

Calories65Fat0 gSodium1 mg

Carbohydrates17 gSaturated fat0 gTotal sugars11 g

Makes 6.

Note: Adapted from countrycleaver.com.

• 1 c. low-fat or no-fat vanilla Greek yogurt

• 1/2 c. milk

• 1 tsp. vanilla extract

• 2 tbsp. sugar

• 1 to 2 drops green food coloring, optional

• 1/2 c. mini chocolate chips

• 1/4 c. chocolate chips for chocolate coating, optional

• 1/2 tbsp. refined coconut oil for chocolate coating, optional

In a mixing bowl, whisk together the yogurt, milk, vanilla extract, mint extract and sugar. Add green food coloring, if desired, and whisk until thoroughly blended. Pour the mixture into pop molds. Sprinkle the tops with mini chocolate chips.

If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 6 hours until fully frozen.

If you'd like a chocolate shell, microwave the 1/4 cup chocolate chips and the coconut oil in 15-second increments, stirring after each time, until completely blended. Cool at room temperature — do not place in the refrigerator. Store covered at room temperature.

Run molds under hot water for a few seconds to remove frozen pops. If desired, drizzle chocolate coating over them; the coating will harden.

Nutrition information per serving using low-fat yogurt and whole milk:

Carbohydrates28 gSaturated fat7 gTotal sugars25 g

Protein5 gCholesterol4 mgDietary fiber2 g

Serves 6.

Note: From boulderlocavore.com.

• 12 oz. root beer

Directions

Pour a small amount of root beer into each pop mold. Evenly distribute the ice cream between the molds. Pour root beer into molds in small amounts, allowing the foam to die back before pouring more to fill molds to the top.

If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 6 hours until fully frozen. Run molds under hot water for a few seconds to remove frozen pops.

Nutrition information per serving:

Calories94Fat4 gSodium35 mg

Protein1 gCholesterol15 mgDietary fiber0 g

Serves 6.

Note: Adapted from stylemepretty.com.

• 1 lb. strawberries, stems removed and sliced in half

• 2 to 3 tbsp. balsamic vinegar, optional

• 1 1/2 c. whole milk, half-and-half, light cream, heavy cream or coconut milk

• 1 tsp. vanilla extract

• Small pinch salt

Directions

Preheat oven to 375 degrees. Arrange the strawberry halves in an even layer on a baking sheet lined with parchment paper. Drizzle lightly with balsamic vinegar, if using. Roast until the strawberries are soft and fragrant, about 20 minutes. Let cool for 10 minutes on the pan, then transfer to a bowl (including juices) and let cool to room temperature.

In a separate bowl or measuring cup, whisk together the milk and the remaining 1/4 cup maple syrup. Stir in the vanilla extract and salt.

For blended pops: Add the cream mixture to the food processor blender and pulse until just combined.

For layered or swirled pops: Spoon a tablespoon or two of the strawberry mixture into the bottom of each pop mold. Top with a bit of cream, and continue layering until all the molds are evenly filled. (It may help to let the strawberry mixture slide down the side of the mold, which will allow it to stay in place.)

For either version: If necessary, place foil over top of molds and insert sticks. (Foil will keep the sticks in place and at the right depth.) Freeze at least 6 hours until fully frozen. Run molds under hot water for a few seconds to remove frozen pops.

Nutrition information per serving using whole milk:

Carbohydrates27 gSaturated fat1 gTotal sugars26 g

Protein2 gCholesterol6 mgDietary fiber1 g

Serves 6.

Note: To make superfine sugar, place granulated sugar in a blender and process on high for 10 to 15 seconds, until powdery. From imperialsugar.com.

• 1/2 cantaloupe, seeded, peeled and diced

• 2 tbsp. or more superfine sugar, see Note

Directions

Combine cantaloupe, milk and sugar in a blender, and blend until smooth. Scoop mixture evenly into pop molds.

If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 6 hours until fully frozen. Run molds under hot water for a few seconds to remove frozen pops.

Nutrition information per serving using whole milk:

Carbohydrates7 gSaturated fat0 gTotal sugars7 g

Protein1 gCholesterol1 mgDietary fiber0 g

Serves 10.

Note: From thehealthfulideas.com.

• 1 c. strawberries, fresh or frozen

• 2 tbsp. maple syrup

• 2 c. freshly squeezed orange juice (from 4 to 6 oranges)

Directions

Put strawberries, water and maple syrup into a blender and blend on high until smooth.

Pour orange juice evenly into each pop mold, about 1/2 to 3/4 full. Spoon the strawberry mixture into each mold. If desired, spoon just a little strawberry mixture in at first, blend it just with the top of the orange juice to give the pop a gradient look, and then carefully spoon in the rest of the strawberry mixture.

Nutrition information per serving:

Calories37Fat0 gSodium1 mg

Carbohydrates9 gSaturated fat0 gTotal sugars8 g

Protein0 gCholesterol0 mgDietary fiber0 g

Serves 10.

• 1 lb. fresh or frozen fruit, such as blueberries

• 2 tbsp. sugar, if needed

• 2 c. vanilla yogurt

Directions

Using a food processor, purée the fruit (and sugar if using fresh or unsweetened frozen fruit) until smooth.

For swirled pops: Put purée into one resealable bag and yogurt into another, and snip off a corner from each. Alternately squeeze the yogurt and purée into the molds to create swirls.

If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 6 hours until fully frozen. Run molds under hot water for a few seconds to remove frozen pops.

Nutrition information per serving with sugar:

Calories79Fat42 gSodium33 mg

Carbohydrates16 gSaturated fat22 gTotal sugars14 g

Serves 6.

Note: Adapted from chocolateandcarrots.com.

• 2 1/2 c. fresh whole strawberries

• 1/3 c. cold water

• 2 c. semisweet chocolate chips

Directions

Blend the strawberries and water together. Pour into pop molds. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 6 hours until fully frozen.

Microwave the chocolate chips and coconut oil in 15-second increments, stirring after each time, until completely blended. Cool at room temperature — do not place in the refrigerator. Store covered at room temperature.

Run molds under hot water for a few seconds to remove frozen pops. Dip into chocolate coating; the coating will harden.

Nutrition information per serving:

Carbohydrates40 gSaturated fat18 gTotal sugars33 g