This recipe from my new book, Food: What the Heck Should I Eat? will be a family favorite! Gelatin powder adds a sneaky protein kick to these sweet frozen treats. They’re perfect as post-workout recovery fuel, and an easy and delicious way to get important nutrients into busy kiddos. You’ll need ice pop molds for these. Click here to view PDF.
Recipes
Raspberry-Lemon Ice Pops
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Ready In 15 minutes (plus time to freeze)
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Serves 4-6 pops
INGREDIENTS
- 2¼ cups full-fat coconut milk
- 2½ teaspoons unflavored gelatin powder
- ½ cup maple syrup (optional)
- zest of 1 lemon
- ½ teaspoon ground cardamom
- 1 teaspoon alcohol-free, gluten-free pure vanilla extract
- 1/8 teaspoon sea salt
- ½ cup fresh or frozen raspberries
Preparation
- Place ¼ cup of the coconut milk in a medium heatproof bowl. Sprinkle the gelatin over it and set it aside to bloom for 5 minutes.
- Heat the remaining 2 cups coconut milk with the maple syrup, lemon zest, cardamom, vanilla, and sea salt in a saucepan over medium-high heat for five minutes. Whisk the softened gelatin into the saucepan and continue whisking until all of it is dissolved.
- Allow the mixture to chill for 15 to 20 minutes. Place 3 to 4 raspberries in each ice pop mold, then fill with the liquid. Place the pops in the freezer to set for a minimum of 4 hours.
Nutritional analysis per serving (1 ice pop)
calories 130 • fat 6 g • saturated fat 6 g • cholesterol 0 mg • fiber 1 g • protein 3 g • carbohydrate 16 g • sodium 69 mg • sugars 12 g