Stay Cool With These Healthy Frozen Treats

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popsicleHealthy frozen treats are a staple around here when the temps start hitting the 80s. They are a tasty way to keep the kids cool. However, commercial popsicles can be loaded with sugar, artificial colors and flavors.

Frozen treats from are easy to make and can be a delicious way to sneak in greens, as well as other fruits and veggies that aren’t favorites. All you need is a popsicle mold, healthy ingredients and your imagination. Blueberries, kale, spinach… the possibilities are endless! And remember, these aren’t just for kids, either.

If you need some inspiration, here are a few recipes.

Tropical Popsicle (credit to Garden of Life)

This one uses wheat grass powder, which is one of the most nutritionally dense greens on earth, power-packed with naturally occurring nutrients including chlorophyll, beta carotene, vitamin C, B vitamins, amino acids, magnesium, potassium, manganese and betaine.

• 1 cup fresh squeezed orange juice
• 1 cup coconut water
• 1 scoop Garden of Life wheatgrass powder (equal to 13 shots of wheatgrass juice!)
• 2 frozen bananas
• 1 ripe mango
• 3/4 of a whole pineapple, cubed
• 1/2- 3/4 cup of frozen kale (I crunched up the frozen kale while in the bag)

Blend until smooth. Pour into molds and freeze.

Creamy Kiwi Avocado Popsicles

• 8 kiwi fruits
• 1 ripe avocado
• 1/4 cup plain organic yogurt
• 3 tablespoons fresh-pressed apple juice
• 1 1/2 teaspoons honey

Pop everything into a food processor or blender and blend until smooth. Pour into popsicle molds and freeze.

Strawberry Creamsicle

We have been making this one for a few years and it is a favorite. It only takes three ingredients – strawberries, very thick yogurt (I like plain Greek yogurt), and dates for sweetness. This is a my kids’ favorite recipe!

• 3 cups fresh strawberries, cleaned and hulled
• 4 medjool dates and boiling water
• 2 cups plain organic yogurt, Greek or regular

To start, put the 4 medjool dates into a small bowl and cover with boiling water. Let sit for 15 minutes.

Put strawberries in a food processor (or good blender) and puree until smooth or nearly smooth. Pour the puree into a glass measuring cup and set aside.

Now blend your pitted dates and about a tablespoon of the soaking water until smooth (this may require you to stop the processor and scrape down the sides with a spatula a few times). Add the yogurt and blend to combine.

Using a large spoon, scoop some of the yogurt mixture into each of the popsicle molds. Gently pour enough strawberry puree on top to cover the yogurt. Continue to layer the two until the molds are full.

Freeze overnight and enjoy!

Photo from here, with thanks.

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August 2019
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