Hydrating with popsicles? Our 5-year-old selves approve. These quick vegan ice pops are blended with fresh summer fruit for a grown-up version of the season's ice cream truck classics.

Julia Clancy
Source: EatingWell Magazine, July/August 2018

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Recipe Summary

active:
15 mins
total:
6 hrs 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Press sliced strawberries to the insides of six 3-ounce freezer-pop molds.

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  • Combine whole strawberries, watermelon, lime juice, brown sugar and salt in a blender. Puree. Pour the mixture through a fine-mesh sieve set over a medium bowl, pressing on the solids to yield as much juice as possible. (Discard solids.) Divide the mixture among the prepared molds and insert sticks.

  • Freeze until solid, about 6 hours.

Tips

To make ahead: Freeze for up to 3 weeks.

Equipment: Six 3-oz. freezer-pop molds

Nutrition Facts

57 calories; protein 0.8g; carbohydrates 14.5g; dietary fiber 1.6g; sugars 11.1g; fat 0.3g; vitamin a iu 301.6IU; vitamin c 47.5mg; folate 1.6mcg; calcium 19.8mg; iron 0.4mg; magnesium 15.2mg; potassium 179.9mg; sodium 51.1mg; added sugar 4g.
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