With the summer days becoming hotter than ever, here are some easy ways to refresh
Frozen Fruit Pops, recipe provided below (adapted from Skinny Taste)
- 1/3 cup diced kiwi
- 1/3 cup diced watermelon
- 1/3 cup diced strawberries
- 1/3 cup diced pineapple
- 1/4 cup fresh pineapple juice or orange juice
- Combine diced fruit in a bowl and fill each 5 oz cup with fruit. Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit. Placein the freezer a few hours until firm. To remove the pops from the cups, run under warm water a few seconds
Peanut Butter and Banana Yogurt Pops, recipe provided below (adapted from Home Cooking Memories)
- 3 bananas
- ½ cup creamy peanut butter
- 1 cup plain yogurt (I used non-fat, you can use other varieties)
- 2 tablespoons honey (optional - feel free to adjust according to taste)
- Place all ingredients, except the honey, into your food processor bowl. Process until very smooth.
- Taste test the mixture and add honey according to taste (I used 2 tablespoons).
- Spoon the mixture into popsicle molds and add sticks according to the instructions of your popsicle mold. Place in freezer and freeze until frozen (overnight is best).
Oreo Pudding Pops, recipes provided below (adapted from Cincy Shopper)
- 1 box White Chocolate Instant Pudding
- 16 Oreo Cookies
- 2 cup Milk
- 6 Popsicle Sticks
- 6 Dixie Cups
- Break up 10 Oreos into pieces.
- Add milk to pudding and stir to mix.
- Add Oreo pieces to pudding.
- Put 6 Oreos in food processor and crush.
- Put pudding mixture into cup and top with crushed Oreos.
- Place stick in cup and place in freezer for at least 4 hours.
- You can optionally also put crushed Oreos in bottom of cup before adding pudding if desired.
Rocky Road Pudding Pops, recipe provided below (adapted from Mom On Timeout)
- 2 cups TruMoo low fat chocolate milk
- 1 3.9 oz instant chocolate pudding mix
- ½ cup miniature chocolate chips
- ¾ cups miniature marshmallows
- ¼ cup roughly chopped almonds
- Combine chocolate milk and pudding mix and whisk for two minutes.
- Stir in remaining ingredients and spoon into popsicle mold.
- Insert popsicle sticks and freeze for at least four hours.
- To remove popsicles, run under warm water for just a few seconds until the pops loosen up enough to easily pull out.
Strawberry Watermelon Ice Pops, recipe provided below (adapted from Blog Glovin)
- 1 lb seedless watermelon
- 4 oz strawberries, hulled and halved
- 1/4 cup sugar
- 1 1/2 tablespoons fresh lime juice
- Add the watermelon to your blender and puree (you might need to do this in batches). Strain the pureed watermelon through a fine-mesh strainer into a large measuring cup (press on the solids to extract as much liquid as possible. Repeat with the strawberries – I strained them also to remove the seeds but you can leave them if you’d rather. Add the sugar and lime juice to the measuring cup and whisk to dissolve the sugar completely.
- Pour into your popsicle molds. Freeze for 30 minutes, then insert the popsicle sticks. Freeze completely then serve.
- Makes about 6 popsicles