Raspberry-Lemon Ice 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. 

  • 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
  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.
  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.
  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

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