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Raspberry-Lemon Ice Pops

Raspberry-Lemon Ice Pops

  • Ready In 15 minutes plus time to freeze
  • Serves 4-6 pops

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. 

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

Step 1

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.

Step 2

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.

Step 3

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

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.