Who doesn’t love to cool off in the summer with a refreshing popsicle? What about a healthy, homemade, gourmet popsicle? And easy to make, also! We’ve got some great recipes for you to try out!
Low-cal melon gets some extra sweetness from honey. And while achieving the desired stripe effect takes a little patience, your friends and family will be awed by the outcome.1 cup cantaloupe, diced
2 Tbsp lime juice, divided
2 tsp honey, divided
1 cup honeydew, dicedIn blender, combine cantaloupe with 1 tablespoon lime juice and 1 teaspoon honey.
Fill a fourth of each ice-pop mold with a layer of cantaloupe and put in the freezer for 1 hour. Set remaining mixture aside. In blender, combine honeydew with remaining lime juice and honey. After cantaloupe layer has set, add a layer of honeydew. Freeze for 1 hour. Add one additional layer of cantaloupe and then honeydew, allowing pops to set in the freezer for 1 hour between each layer. After pouring the final layer, insert sticks and freeze for another 4 hours.
Per serving: 40 cal, 0 g fat, 11 g carbs, 15 mg sodium, 1 g fiber, 1 g protein
These pleasingly tart frozen treats manage to pack three whole grams of protein into a 50-calorie serving. Plus, yogurt is full of bone-building calcium.
8 oz pomegranate juice
1/2 cup plain 2% Greek yogurt
Fill two-thirds of each ice-pop mold with pomegranate juice. Add enough yogurt to fill the molds to the top, about 2 tablespoons per mold. Slide a knife or chopstick into each mold and swirl until a pattern forms. Insert sticks and freeze for about 8 hours.
Per serving: 50 cal, 1 g fat (0 g sat), 10 g carbs, 15 mg sodium, 0 g fiber, 3 g protein
Blueberries, especially the wild kind, have among the highest antioxidant count of any berry. And pairing them with an aromatic floral herb like lavender gives these pops a decidedly summery flavor.
1/4 cup Stevia
1 tsp culinary lavender
1 1/4 cups water, divided
3 Tbsp lemon juice (or juice of 1 to 1 1/2 lemons)
1/2 cup blueberries, fresh or frozen
Bring sugar, lavender, and 1/4 cup water to boil in saucepan, stirring until sugar is dissolved. Remove from heat and steep for at least 30 minutes. Combine remaining water with lemon juice. Strain lavender from sugar syrup, add syrup to lemon water, and mix well. Evenly distribute into ice-pop molds, filling each about three-quarters full. Drop several blueberries into each mold, until the liquid reaches the top. Insert sticks and freeze for about 8 hours.
Per serving: 60 cal, 0 g fat, 16 g carbs, 0 mg sodium, 0 g fiber, 0 g protein
Vinegar punches up the flavor without adding fat, while the hefty helping of strawberries loads these icy treats with all the vitamin C you need in a day.
3 cups fresh hulled or thawed frozen strawberries, divided
2 Tbsp chopped basil, divided
2 Tbsp sugar
2 Tbsp balsamic vinegar
Place 2 cups of whole strawberries in a glass or plastic bowl with 1 tablespoon basil. Top with sugar and balsamic vinegar. Toss and let marinate for 1 hour. Slice remaining strawberries and set aside. In blender, puree strawberry-vinegar mixture until smooth. Add strawberry slices and remaining basil. Mix well and pour into ice-pop molds. Insert sticks and freeze for about 8 hours.
Per serving: 70 cal, 0 g fat, 16 g carbs, 0 mg sodium, 2 g fiber, 1 g protein
All of the recipes use 3.5-ounce molds and make four treats.