Minted Cucumber Lemonade Frozen Pops

Minted Cucumber Lemonade Frozen Pops
Ingredients
  • 1 cucumber, peeled and diced
  • 2 cups of your favorite lemonade
  • 1 Tbsp fresh mint, chopped
  • 3 to 6 drops of peppermint extract
Directions
  1. Place cucumber (peeled and diced) into blender.
  2. Add lemonade, mint and peppermint extract.
  3. Blend on high until smooth.
  4. Let mixture sit for 5 minutes.
  5. Pour mixture in your favorite ice pop molds.
  6. Place in freezer until solid.
Nutrition Info
26 Calories, 0 g Protein, 0 mg Cholesterol, 7 g Carbohydrates, 5 g Total sugars (2 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nutrition:1] Vitamin C

Chocolate Coconut Milk Ice Cream

Chocolate Coconut Milk Ice Cream
Ingredients
  • 3 cups unsweetened coconut milk
  • [q:2/3] cup of unsweetened cocoa powder
  • 8 Tbsp honey*
  • Vanilla extract to taste (optional)
Directions
  1. Pour coconut milk in a large mixing bowl.
  2. Add cocoa powder a small amount at a time, whisking until smooth each time.
  3. Add honey and mix well.
  4. Pour mixture in a 13 by 9 metal baking pan.
  5. Freeze until firm, approximately 3 hours. Stir with a fork every [q:1/2] hour until frozen.
Nutrition Info
181 Calories, 19 g Fat, 8.4 g Carbohydrates, 2.4 g Dietary Fiber, 2.3 g Sugar, 3.1 g Protein, 0 mg Cholesterol, 12.6 g Sodium

Frozen Yogurt Bites

Frozen Yogurt Bites
Prep Time
10 minutes, plus 1 to 2 hours freeze
Number of Servings
12 mini-bites
Ingredients
Directions
  1. Place mini muffin liners into the muffin pan. Scoop about 1 tablespoon of granola into each muffin cup.
  2. Spoon yogurt into mini muffin cups until they are about [q:3/4] full. You will fill approximately six mini muffin cups with each 4 oz cup of yogurt.
  3. Add fresh fruit to the top of each mini yogurt bite.
  4. Freeze yogurt bites for approximately 1 to 3 hours.
Nutrition Info
With 1 pint strawberries: 58 Calories, 2 g Protein, 0 mg Cholesterol, 10 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 2 g Fiber, 2 g Total fat (0 g sat), 14 mg Sodium, [nut:2] Vitamin C

Frozen Fudge Pops

Frozen Fudge Pops
Cool Down and Get Your Chocolate Fix
Prep Time
30 minutes, plus 6 hours freeze time
Number of Servings
Makes 6 4-oz. pops
Ingredients
  • 2 (14 oz) cans full-fat coconut milk
  • [q:1 1/2] tsp vanilla extract
  • [q:3 1/2] Tbsp raw honey
  • [q:1/2] cup raw cacao powder (or carob powder if you would like a caffeine-free alternative)
  • [q:1 1/2] Tbsp grass-fed unflavored gelatin powder
Directions
  1. In a small saucepan over medium heat, warm coconut milk until nearly boiling. Whisk in vanilla and honey. Reduce heat to a simmer. Whisk in cacao powder until thoroughly combined. Turn burner off.
  2. Sprinkle gelatin over surface of coconut milk mixture. Let sit for 3 to 4 minutes to allow it to activate and then whisk gelatin into milk mixture until all lumps are gone. Remove pan from stovetop and allow it to cool for 20 to 30 minutes.
  3. Pour cooled coconut milk mixture into ice pop molds (see Tip), dividing it evenly. Freeze pops completely before serving. They will be ready in 6 to 8 hours.
Nutrition Info
1 pop: 322 Calories, 6 g Protein, 0 mg Cholesterol, 18 g Carbohydrates, 10 g Total sugars (10 g Added sugars), 3 g Fiber, 29 g Total fat (26 g sat), 23 mg Sodium, [nut:3] Iron, [nut:2] Magnesium, Phosphorus

Chocolate Vanilla Walnut Grahamwiches

Chocolate Vanilla Walnut Grahamwiches
Prep Time
10 minutes
Number of Servings
1
Ingredients
  • [q:1/4] cup Low-Fat Vanilla Greek Frozen Yogurt
  • 1 Whole Chocolate Graham Cracker Sheet, broken in half, crosswise
  • 1 tsp Melted Dark Chocolate
  • 1 Walnut half
  • 1 Tbsp Finely Chopped Walnut Pieces
Directions
  1. Remove the yogurt from the freezer to soften slightly.
  2. Using a teaspoon, spread the chocolate in a strip, down the center of one of the tops of the graham cracker, half-covering the cut line.
  3. Immediately affix the walnut half in the center. 
  4. Transfer it to a parchment-lined plate or baking sheet. Put it in the freezer. 
  5. Spread the yogurt evenly over the 2nd graham cracker half. If the chocolate has set so the walnut doesn’t move, place the first half atop the one with the yogurt. If it’s not set, put both halves in the freezer until set (a couple of minutes at most).
  6. Pile the walnuts in a straight line a bit longer than the graham cracker on a plate or piece of parchment.
  7. Once the sandwich is assembled, lightly dip the sides in the walnuts (for ease, use extra walnuts).
  8. Enjoy immediately or wrap in parchment and freeze until ready to enjoy.
Nutrition Info
239 calories, 12g total fat, 3g saturated fat, 2g monosaturated fat, 5g polyunsaturated fat, 5mg cholesterol, 111mg sodium, 29g carbohydrates, 2g dietary fiber, 6g protein

Strawberry & Blueberry Lemonade Frozen Pops

Strawberry & Blueberry Lemonade Frozen Pops
Number of Servings
Serves 4
Ingredients
  • 2 lemons
  • [q:1 1/2] cups water, divided
  • [q:1/2] cup sugar
  • 1 cup strawberries or raspberries
  • 1 cup blueberries
Directions
  1. Make the simple sugar syrup by mixing 1 cup water and [q:1/2] cup sugar in a small saucepan over low-medium heat. Heat the mixture, stirring constantly, until the sugar dissolves and the liquid becomes clear. Let it cool and refrigerate it in a sealed container.
  2. Make the strawberry-raspberry purée by blending the berries until a thick liquid is formed. Add as little water as necessary to allow the fruit to blend. Repeat the process with the blueberries. Store the purées in sealed containers in the refrigerator.
  3. Mix the juice of 1 lemon, [q:1/4] cup water, 2 Tbsp of simple sugar syrup and 1 to 2 spoonfuls of strawberry-raspberry purée in a martini shaker or a pitcher. (In place of the simple syrup, you can substitute 1 Tbsp sugar.) Add more simple sugar syrup or strawberry-raspberry purée to taste. Repeat the process with the blueberries to make the blueberry lemonade.
  4. Pour the juice into the popsicle molds. Add a few sliced strawberries or raspberries into the molds with the strawberry lemonade and a few frozen blueberries into the molds with the blueberry lemonade.
  5. Place the lids on the popsicle molds and place them in the freezer.
  6. Freeze them for several hours or until the juice is frozen.
  7. Remove them from the freezer and gently pull the popsicles out.
Nutrition Info
With strawberries and 1 Tbsp sugar: 30 Calories, 0 g Protein, 0 mg Cholesterol, 8 g Carbohydrates, 6 g Total sugars (3 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nutrition:3] Vitamin C. With blueberries and 1 Tbsp sugar: 39 Calories, 1 g Protein, 0 mg Cholesterol, 10 g Carbohydrates, 7 g Total sugars (3 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nutrition:1] Vitamin C
 

Coconut-Banana Ghost Pops

Coconut-Banana Ghost Pops
Prep Time
20 minutes, plus 1 hour freeze time
Number of Servings
Makes 8 pops
Ingredients
  • 4 ripe bananas
  • 1 cup unsweetened, shredded coconut
  • [q:1/2] cup vanilla yogurt
  • Options for eyes and mouth:
    • Raisins
    • Chocolate chips
    • Dried cranberries
Directions
  1. Peel bananas and cut in half crosswise.
  2. Gently insert a popsicle stick into the center of the flat round end of each banana half.
  3. Place bananas on a cookie sheet in the freezer for 1 to 2 hours. Meanwhile, pulse coconut in a blender or food processor until it is fine. Set coconut aside on a wide shallow plate.
  4. Remove bananas from freezer. Dip each banana in yogurt until it is lightly covered. Sprinkle coconut evenly over each banana.
  5. Gently but firmly press raisins, chocolate chips, and/or dried cranberries firmly into each “ghost” to make their eyes and mouth.
  6. If ghost pops won’t be eaten immediately, place them on a cookie sheet in the freezer, so they won’t turn mushy. Pops can also be eaten frozen. 
Nutrition Info
1 pop: 32 Calories, 2 g Protein, 18 g Carbohydrates, 3 g Fiber, 7 g Total fat (6 g sat), 14 mg Sodium, [nut:1] Vitamin B6, Manganese

Blackberry-Honey Frozen Yogurt Pops

Blackberry-Honey Frozen Yogurt Pops
Prep Time
15 minutes + Freeze time
Number of Servings
12
Ingredients
  • 3 cups whole-milk yogurt
  • 2 cups fresh blackberries, divided
  • [q:1/3] cup honey
  • 2 Tbsp finely chopped fresh basil (optional)
Directions
  1. Making the iced pops: Add yogurt, 1 cup of the blackberries, honey, and basil, if you are using it, to a blender. Blend until everything has turned purple and has a smooth texture.
  2. Filling the molds: Plop a whole blackberry into a frozen pop mold. Pour a bit of the yogurt mixture into the mold. Plop in another blackberry and more of the mixture. Repeat until mold is three-fourths full. Repeat with remaining molds.
  3. Freeze until treats are frozen through, about 1 hour.
Nutrition Info
76 Calories, 2.5 g Protein, 13 g Carbohydrates, 1 g Fiber, 2 g Total fat, 29 mg Sodium

Lemon Pineapple Frosties

Lemon Pineapple Frosties
Prep Time
20 minutes
Number of Servings
6
Ingredients
  • [q:1/2] cup sugar
  • 2 Tbsp cornstarch
  • 2 cups unsweetened pineapple juice
  • 3 eggs, lightly beaten
  • [q:1/3] cup lemon juice
  • [q:1/2] cup fresh pineapple, finely chopped
  • 1 cup fresh or frozen blueberries, pureed,
  • [q:1/2] cup berries and chopped pineapple reserved for garnish
Directions
  1. In a small saucepan, stir together sugar and cornstarch. Stir in pineapple juice until thoroughly blended. Cook over medium heat, stirring constantly, until mixture boils.
  2. Stir a little of the hot mixture into the eggs, then pour egg mixture back into the hot mixture.
  3. Reduce heat to low and stir until mixture bubbles, about 2 minutes. Stir in lemon juice and chopped pineapple
  4. Spoon into six 6-ounce custard cups or gelatin molds. Freeze several hours or overnight.
  5. To serve, spoon 2 tablespoons blueberry puree onto each plate and gently place un-molded frosties in center. 
  6. Garnish with a few whole blueberries & chopped pineapple, if desired.
Nutrition Info
178 Calories, 3 g Protein, 80 mg Cholesterol, 37 g Carbohydrates, 31 g Total sugars (17 g Added sugars), 1 g Fiber, 2 g Total fat (1 g sat), 35 mg Sodium, [nut:2] Vitamin C

Watermelon Granita

Watermelon Granita
A Crisp Way to Cool Down
Prep Time
10 minutes, plus freeze time
Number of Servings
Serves 6
Ingredients
  • 4 cups seedless watermelon chunks
  • [q:1/2] cup pomegranate juice
Directions
  1. Puree watermelon and juice in a blender until well blended.
  2. Pour mixture into an 8 by 8-inch glass baking dish.
  3. Place dish in freezer, uncovered. About every 30 minutes, rake mixture thoroughly with a fork, including edges.
  4. After about 3 to 4 hours, when granita is frozen but still grainy, it's done. Serve immediately in small dessert bowls.
Nutrition Info
42 Calories, 1 g Protein, 10 g Carbohydrates, 0.2 g Total fat, 2.9 mg Sodium
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