I've just discovered the wonderful world of Ice Pops....I want to make them all! Originally this week I was planning on making Blueberry-Lemon-Basil ice pops, but hey its the Canada Day Long Weekend, so I took a chance and went with something more festive(looking), and boy am I glad I did! These little treats look lovely, taste dreamy, and to me feel like an adult version of what's often viewed as a kid's treat (chia seeds = fibre, fibre = adult-ing).
This week's recipe came from a website I just recently discovered: Running to the Kitchen. I found Gina's recipe during my search for something seasonal and 'clean' and then discovered that she may be my American Doppelgänger. Check out her 'About' page and you'll understand why (its all about the Weimaraner)! Anywho, on to the recipe for these delectable little treats, because if you start them now, you'll have an awesome dessert to serve with your Sunday dinner!
Like all of the other recipes I have shared thus far, this one is easy to make, has few ingredients (3!!!) and features a tasty, in-season and locally-sourceable ingredient: the mighty raspberry!
Ingredients:
- 1 & 1/2 cups of fresh raspberries
- 1/2 cup of water
- 15 oz of full-fat coconut milk
- 1 & 1/2 tbsp of chia seeds
Equipment:
- Blender
- 6x 9-oz Dixie Cups and Popsicle Sticks OR Ice Pop Moulds
- Note, if you're using Ice Pop Moulds, you need to find a model that does NOT cover the base of the pop or that will stand on its own as you gradually add layers to this recipe.
Directions:
- Place raspberries and water in a blender and blend until smooth.
- You can add fresh-squeezed lime juice or honey to this step if you wish
- Pour ~2 tbsp of raspberry puree into each cup, saving the remainder for later. Place cups/moulds in the freezer for 30-45 minutes.
- Whisk together the coconut milk and chia seeds in a small bowl.
- You can add coconut or vanilla extract here if you wish.
- Remove the cups from the freezer and distribute coconut milk mixture evenly among the 6 cups/moulds.
- Return cups to the freezer for another 30-45 minutes.
- Remove cups/moulds from the freezer and place a popsicle stick/handle in the middle of each cup. Return to the freezer for another 30-45 minutes.
- Lastly, distribute the remaining raspberry puree into the cups and freeze until set (at least 4 hours).
- If using paper dixie cups, remove treats from the freezer and peel paper cups off immediately before serving!
Et Voila...
You have a festive-looking nutritious and delicious treat to serve on this beautiful long weekend!
One thing to note....
There seems to be a dixie cup shortage in Toronto (lol); after trying 3 different stores, I could only find 3 oz cups! This means that each layer of ingredients was a little 'thicker' and required more time to set! If you do happen to find and use 9 oz cups (1) Let me know where you found them! and (2) sticking to 30 min freeze times should be sufficient! If you use smaller cups, be prepared to let your pop set/freeze a little longer for each step!
Happy Canada Day Long Weekend Friends, and I hope you have a serene Sunday!
J
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