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Cucumber-Jalapeño Popsicles
Cucumber-Jalapeño Popsicles
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From: EatingWell Magazine, July/August 2018
Cool off with this citrusy, hydrating, just-a-little-spicy veggie ice pop recipe. To make vegan pops, swap in agave for the honey.
- By: Julia Clancy
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 3 English cucumbers
- ¼ cup lemon juice
- ½ jalapeño pepper, seeded and chopped
- 2 tablespoons honey
- ⅛ teaspoon salt
Preparation
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Prep
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Ready In
- Trim cucumbers and cut into 4-inch lengths. Use a vegetable peeler to cut 18 strips of cucumber peel. Press 3 strips each to the insides of six 3-ounce freezer-pop molds.
- Remove any remaining peel, then seed and chop the cucumbers to get 6 cups (reserve any remaining cucumber for another use). Combine the chopped cucumber, lemon juice, jalapeño, honey 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.
- To make ahead: Freeze for up to 3 weeks.
- Equipment: Six 3-oz. freezer-pop molds
- Serving size: 1 freezer pop
- Per serving: 40 calories; 0 g fat(0 g sat); 1 g fiber; 9 g carbohydrates; 1 g protein; 1 mcg folate; 0 mg cholesterol; 8 g sugars; 6 g added sugars; 109 IU vitamin A; 10 mg vitamin C; 20 mg calcium; 0 mg iron; 52 mg sodium; 198 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ other carb, ½ vegetable
